This recipe for braised short ribs is a one-two punch of umami flavor. It’s actually a deviation of a braised short rib recipe by Adam Fleischman. It’s super-simple, will make your house smell wonderful, and perfect for serving up to a large number of guests. If you have leftovers, don’t worry, because I’ll be following this recipe up with a wonderful way to use the leftover short rib and braising liquid! If you’ve never tried short rib – it’s a wonderful and inexpensive cut of beef. It’s not very tender, thus the braising, but it is VERY flavorful. I like to get my short rib at Costco, where 3 lbs will only cost me about $25. Most supermarkets will also carry short ribs, but you may have to speak to the butcher to get this particular cut.
- 3 1/2 qt braiser or oven-safe skillet (similar in size) – a lid is not needed
- 2-3 lbs beef short ribs
- Fresh ground pepper
- Oil (the higher the smoke point, the better – I prefer grapeseed oil)
- 32 oz chicken stock
- 3 cloves of fresh garlic
- 1/4 cup soy sauce
- 1/4 cup of a flavorful hot sauce
- 1/4 cup ketchup
- 1 tbsp fish sauce
- 1 tbsp worcestershire sauce
- Potatoes, Legumes
- Vegetables: Carrots, Asparagus, Broccoli, and many more
- Take out your short ribs. Pat dry and season with salt, fresh ground pepper, and brush lightly with oil.
Pre-heat your oven to 350 °F (177 °C).
- Get your large braiser or skillet nice and hot (400 °F / 205 °C is the limit for many brands of enamel-coated cookware). Brown the meat on all sides.
- Once browned, remove the meat from the pan and set aside.
- Add the remaining ingredients to the pan: stock, soy sauce, fish sauce, worcestershire sauce, hot sauce, ketchup, and garlic cloves.
- Stir and mix the liquid with a wooden spoon, being sure to scrape up the sucs from the bottom of the pan. Bring the liquid to a boil.
- Place your browned meat back in the pan, carefully setting it in the liquid. Place the entire pan in the oven.
- Set your timer for 3 hours and let it cook uncovered.
- I like to start cooking the accompanying dishes about 30-45 minutes before the timer is up.
- After 3 hours, pull the short rib out of the oven. It should have a delicious crispy crust on the top and practically fall apart with just a fork.
- To plate, I recommend placing the short ribs on top of your accompanying potatoes and/or veggies. Use some of the braising liquid to coat everything. Enjoy!