It’s been cold and rainy this week, so cold that I’ve been craving a hearty, stick-to-your-ribs type of meal. So I turned to this recipe for braised short ribs that my mom made frequently when I was growing up. It’s simple to make, smells amazing while it’s baking, and tastes even better. This recipe is comfort food at its best. I like to serve braised short ribs with mashed potatoes and spoon the vegetables and sauce on top of the potatoes. Look for boneless short ribs at your supermarket if you can find them because it makes eating this dish a bit easier. I grab boneless short ribs as I find them and freeze them for later use. Here are the ingredients you’ll need to make braised short ribs:
Braised Short Ribs Ingredients
- 3 lbs. beef short ribs (preferably boneless)
- 3-4 tablespoons flour (enough to coat the ribs)
- 3-4 tablespoons vegetable oil (enough to brown the ribs on all sides)
- 1/2 cup water
- 1 can (28-oz.) diced tomatoes with juice
- 1/2 cup carrots, thinly sliced
- 1 cup onions, chopped
- 1/2 cup celery tops, chopped (the celery leaves really make this dish)
- 1 clove garlic, minced
- Salt and pepper to taste
- 3 tablespoons additional flour (to thicken the broth)
- Dredge the short ribs in flour and brown them on all sides in a frying pan coated with hot oil.
- Place ribs in a 9 x 13″ baking pan.
- Drain off excess oil from the frying pan, keeping the browned bits on the bottom of the pan. Return the pan to the heat. Add water and bring to a boil, scraping the browned parts off the bottom of the pan.
- Add the remaining ingredients (except flour). Bring to a boil. Combine flour with enough water to make a thin paste. Add slowly to the boiling mixture, stirring constantly until thickened.
- Pour the vegetable mixture over the short ribs in the baking pan. Cover and bake at 350 degrees for 1.5 to 2 hours, or until the meat is fork tender. Serve with hot mashed potatoes or hot cooked rice.
Ladle into a bowl, spoon the vegetables and sauce over the mashed potatoes, and enjoy!