Braised Beef Short Ribs | Relax Cooking in the Nature

Braising is the best way to cook short ribs, and this recipe shows you how to get flavorful, fall-off-the-bone meat while enjoying cooking in nature. A Dutch oven is a perfect tool for braising, which helps it retain and distribute heat evenly—ideal for searing meat at high heat and maintaining low-and-slow temperatures for a long time.

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European cuisine
Easy
SERVING: 6 People
TIME: 3 hr 15 min
COOKING TIME: 30 min
INGREDIENTS:
  • 4 lb Beef short ribs
  • 2 tbsp Olive oil
  • Salt & pepper, to taste
  • 1 Celery stalk, chopped
  • 1 large Onion, chopped
  • 8 Garlic gloves, crushed
  • 2 Carrots, sliced
  • 2 tbsp Butter
  • 2 tsp Paprika
  • 2 tsp Oregano
  • 1 tsp Thyme
  • 1 tsp Red Pepper Chili flakes
  • Salt & pepper, to taste
  • 2 tbsp Tomato paste
  • 1 tbsp Mustard
  • 1 cup Water, to cover
  • 3 Bay leaves
  • 11 small Potatoes
  • 2 tbsp Parsley, chopped
DIRECTIONS:
Step 1
Step 1
Step 1
Season the short ribs on all sides with olive oil, salt and black pepper.
Step 2
Step 2
Step 2
In a Dutch oven over medium high heat, add the olive oil and short ribs, and brown completely on all sides. Set aside.
Step 3
Step 3
Step 3
Then, add butter, onion, garlic, carrots and celery. Let sweat for a few minutes. Add paprika, oregano, thyme, chili flakes, and season with salt & pepper. Stir to mix well, add tomato paste and mustard, and mix well.
Step 4
Step 4
Step 4
Add the water and stir to incorporate completely. Place the short ribs in the pot. Push them down and make sure there is enough liquid to cover. Add the bay leaves and cover with the lid to bring to a boil.
Step 5
Step 5
Step 5
Remove the lid and add the potatoes. Cover and simmer for 3 hours. Let the mixture cook down, lid removed, for 10 minutes to condense the sauce if needed. Remove the braised short ribs from the vegetable mixture and keep warm.
Step 6
Step 6
Step 6
Plate ribs and pour vegetables and sauce mixture over all. Garnish with parsley. Enjoy!