Cravings | Braised Short Ribs
Braised Short Ribs
  • SERVES: 6
  • PREP: 10 minutes
  • TOTAL TIME: 4 hours

Fall-off-the-bone meat submerged in a savory, tomatoey bath.

  • 3

    teaspoons kosher salt, divided, plus more for seasoning

  • 2

    teaspoons cayenne pepper

  • 2

    teaspoons paprika

  • 1

    teaspoon freshly ground black pepper, plus more for seasoning

  • 4

    pounds beef short ribs (cut English-style, meaning meat on top of long bones—aka semi-Flintstone style—as opposed to cut across the bones)

  • 6

    tablespoons canola oil, divided

  • 4

    large carrots, cut crosswise into 2-inch pieces

  • 3

    stalks celery, cut crosswise into 2-inch pieces

  • 1

    (14.5-ounce) bag frozen pearl onions, defrosted (or 1 large onion, diced)

  • 1

    tablespoon tomato paste

  • tablespoons flour

  • 1

    (12-ounce) bottle beer (any kind)

  • 2

    tablespoons light brown sugar

  • 6

    large Roma tomatoes, diced (about 3 cups, or two 14.5-ounce cans diced tomatoes in juice)

  • 2

    cups beef broth

  • 2

    bay leaves

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