Perfect Short Beef Ribs Recipe: Fall-Off-The-Bone Tender in 3 Hours
Transform tough short ribs into fall-off-the-bone tender perfection with this foolproof braising recipe. Learn professional techniques for searing, slow-cooking, and creating rich, restaurant-quality flavors at home.
Ingredients
Instructions
We start by patting the short ribs completely dry with paper towels to ensure proper browning. Season all sides generously with kosher salt and freshly cracked black pepper about 30 minutes before cooking. This allows the seasoning to penetrate the meat while bringing it to room temperature.
We heat our Dutch oven over medium-high heat and add 2 tablespoons of vegetable oil. The oil should shimmer but not smoke when ready. Working in batches to avoid overcrowding, we sear each rib for 3-4 minutes per side until deep golden brown develops.
We reduce heat to medium and add our diced onion, carrots, and celery to the same pot with the remaining fat. These aromatics cook for 5-6 minutes until softened and lightly golden. The vegetables should sizzle gently without burning.
We nestle the seared ribs back into the pot, ensuring they’re about halfway submerged in the braising liquid. The ribs should fit snugly but not be completely covered. Cover with a tight-fitting lid and transfer to our preheated 325°F oven.
We carefully remove the tender ribs from the braising liquid and keep them warm under foil. Straining the cooking liquid through a fine-mesh sieve removes all solids, leaving us with a silky sauce base.
