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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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