Braised Beef Short Ribs

This braised beef short ribs recipe is fall off the bone, tender, and melt in your mouth delicious!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 3

Total Time 3 20

Servings

Calories 334kcal

Author Dina

In a Dutch oven pot, fry 4 strips of chopped bacon until crispy. Then remove. You do not need to put the bacon back in later. This was purely for more smoky flavor.
Bring the heat to high and brown each piece of short ribs in the pot. Add extra oil as needed. Olive oil works great.
Once the meat is browned on all sides, remove and reserve for later.
Add the chopped onion and garlic to the dutch oven pot and sauté for about 3-5 mins.
Then add the browned beef back into the pot and add the baby carrots, dried mushrooms, cumin, paprika, salt, and pepper.
Stir it to combine and then add the red wine and chicken broth. Cover the pot with a lid and braise in the oven for 2 1/2 hours at 340 degrees Fahrenheit.
Now combine the cornstarch and water in a small prep bowl and pour it into the braised beef. Stir it in with a spoon and cover it with a lid. This will help thicken the beef sauce Then place the covered pot back in the oven for another 30 minutes at 340 degrees Fahrenheit.

Use thick-cut pork bacon- The bacon is used to introduce more flavor, so choose a good-quality pork bacon. Turkey bacon would not work as well here.
Make the cornstarch slurry in a separate bowl- Doing this allows you to fully dissolve the cornstarch so no lumps end up in your braised short ribs.
Cook them low and slow- You can overcook and dry out your short ribs if you cook them over too high heat. Cook them over low heat and they will remain moist and tender.
Make them in a crockpot instead- If you prefer making them in a crockpot, simply brown the meat in a large skillet, then place all the ingredients including the braised beef in the crockpot. Cook on low for 6 to 8 hours, or high for 3 to 5 hours.