Braised Short Ribs

  • SERVES: 6
  • PREP: 10 minutes
  • TOTAL TIME: 4 hours

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

Make these because they’re pretty hard to mess up. Make these because of their super deep tomatoey savory meaty goodness. Make these because if you keep them covered in a Dutch oven, they’ll stay warm on a buffet for hours. Make these because short ribs are life! Oh, and this is what the raw ribs should look like.

  • 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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Braise-the-Roof 5QT Enamel Braiser
$84.00

We call this the one-pot wonder for a reason. Not only is it your secret weapon for slow-cooking comfort foods, it's equally useful for stir-fries, soups, or basically anything sautéed. Nonstick interior keeps messes—and cleaning—to a minimum Textured lid circulates steam to lock in moisture Can be used on a stovetop or in the oven–also serves as a gorgeous serving vessel

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