Description
Garlic Butter Braised Short Ribs are slow-cooked to tender perfection in a rich, no-wine garlic butter sauce. Cozy, flavorful, and family-friendly comfort food for any day of the week.
Ingredients
3 pounds bone-in beef short ribs
2 tablespoons olive oil
Salt and freshly ground black pepper
1 yellow onion, chopped
6 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
4 cups beef broth
2 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
4 tablespoons unsalted butter
Instructions
1. Pat short ribs dry. Season with salt and pepper. Sear in a Dutch oven over medium-high heat until browned on all sides. Set aside.
2. Add chopped onions to the pot. Cook for 5 minutes. Stir in garlic and cook for 1 more minute.
3. Add tomato paste and cook for 5 minutes, stirring frequently, until it darkens slightly.
4. Deglaze the pot with balsamic vinegar, scraping up browned bits.
5. Add beef broth, thyme, and bay leaves. Return short ribs to the pot.
6. Cover and braise at 275°F for 3.5 hours, until fork-tender.
7. Remove ribs and strain the broth. Skim off fat from the top.
8. For sauce option 1, blend 1 cup of broth with 2 tablespoons of cooked veggies. Strain and reheat with 1 tablespoon butter.
9. For sauce option 2, simmer 2 cups of strained broth for 1 hour until reduced. Stir in 1 tablespoon butter at the end.
Notes
Substitute balsamic vinegar with pomegranate juice for a sweeter note.
Add mushrooms to the pot for more depth.
Use boneless short ribs or chuck roast for convenience.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 780
- Sugar: 3g
- Sodium: 501mg
- Fat: 45g
- Saturated Fat: 16g
- Unsaturated Fat: 25g
- Trans Fat: 0.1g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 66g
- Cholesterol: 195mg