Short Ribs

These slow-braised beef short ribs are the epitome of comfort food, offering melt-in-your-mouth tenderness and deep, savory flavor. The meat is first seared to lock in juices, then simmered gently with onions, garlic, and a rich blend of soy sauce and vinegar. The result is a dish that balances the richness of the beef with a slight tangy brightness. Perfect for weekend dinners or cozy winter evenings, this recipe transforms affordable cuts into a gourmet experience. Serve with mashed potatoes or rice to soak up the delicious sauce.

Cooking Method: Baking, Sautéing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1172.4

Description

These slow-braised beef short ribs are the epitome of comfort food, offering melt-in-your-mouth tenderness and deep, savory flavor. The meat is first seared to lock in juices, then simmered gently with onions, garlic, and a rich blend of soy sauce and vinegar. The result is a dish that balances the richness of the beef with a slight tangy brightness. Perfect for weekend dinners or cozy winter evenings, this recipe transforms affordable cuts into a gourmet experience. Serve with mashed potatoes or rice to soak up the delicious sauce.

Ingredients

3 pound Beef short ribs
1/3 cup Flour
1 teaspoon Salt
3/4 teaspoon Black pepper
2 tablespoon Vegetable shortening
1 cup Onions; sliced
1 cloves Garlic; minced or pressed
1 cup Hot water
1 Bay Leaf
2 tablespoon Brown sugar; packed
1/4 cup Vinegar
2 tablespoon Soy sauce
1 Green Pepper; cut into rings

Directions

1
Preheat oven to 350F (175C).
2
Wipe beef short ribs with a damp cloth and trim off excess fat.
3
In a shallow dish, combine flour, salt, and black pepper.
4
Dredge the short ribs in the flour mixture to coat completely.
5
Heat vegetable shortening in a large oven-safe skillet over medium-high heat.
6
Brown the ribs on all sides, then transfer them to a covered casserole dish or keep in the skillet if oven-safe.
7
In the same skillet, saut sliced onions and minced garlic until golden brown.
8
Spoon the onion and garlic mixture over the ribs.
9
In a small bowl, combine hot water, bay leaf, brown sugar, vinegar, and soy sauce.
10
Pour the liquid mixture over the ribs.
11
Cover the dish and bake for 1 hour and 45 minutes.
12
Add green pepper rings to the dish.
13
Continue cooking uncovered for 15 to 20 minutes longer, or until the meat is tender and the sauce has thickened slightly.
14
Remove cooked ribs and vegetables to a serving platter.
15
Skim excess fat from the drippings in the skillet.
16
If desired, thicken the remaining sauce with a little flour slurry and spoon over the meat and vegetables.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1172.4kcal

% Daily Value *
Total Fat 61.1g94%
Saturated Fat 23.4g117%
Cholesterol 265.6mg89%
Sodium 5560.8mg232%
Total Carbohydrate 57.3g20%
Dietary Fiber 9.4g38%
Sugars 10.9g
Protein 95.7g192%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.

Substitutions: You can substitute vegetable shortening with vegetable oil or butter. Chicken broth can be used instead of hot water for a richer flavor.

Variations: For a spicier kick, add a chopped jalapeo or red pepper flakes. Serve over rice, noodles, or mashed potatoes.

Scaling: This recipe can be halved or doubled. If doubling for 8 servings, increase the hot water to 1 1/2 cups.

Keywords: beef, short ribs, braised, soy sauce, vinegar, comfort food, slow cooked, onion, garlic, pepper, dinner, hearty, savory, tender, asian inspired

Read it online: https://www.chefs-mate.com/recipe/short-ribs-fdgn81-a/