How to Make Classic Braised Beef Short Ribs | The Stay At Home Chef

Today on The Stay At Home Chef I’m showing you how to make Classic Braised Beef Short Ribs These short ribs are fall-off-the-bone tender, they practically melt in your mouth, and they are really simple to make. Sure, they take a little bit of time, but really, it’s so easy anyone can do it. Start by preheating your oven to 350 degrees
F and then you’re gonna need about 4 pounds of bone-in beef short ribs. Season your short ribs with a little bit of
salt and pepper. Once you’ve finished seasoning your beef it’s time to head on over to the stove to
sear it. You’ll need a large oven safe pot. We’re going to sear it on the stove and then slide it into the oven. A cast iron enameled pot will work really
great here. Get your pot heating over high heat. Then pour in about 3 tablespoons of extra virgin olive oil Then we’re going to take each short rib and sear it in the oil. Just place it down in there and you can hear it start to sizzle. And we’ll work in batches so we don’t overcrowd our pan. Give them a flip so that you sear all of the
sides. Once they’re all seared go ahead and take them out of the pot and set them
aside. Then we’ll add in 1/2 of a white diced onion and 2 to 3 cloves of minced garlic and saute this in the leftover oil and juices from the short ribs. You need just 2 to 3 minutes on this, just enough to soften the onion a little bit because it will continue to cook in the oven. This forms the basis of flavor for our braising
liquid. So next we’re going to add in 1 cup of beef broth. Pour that in along with 2 tablespoons of worcestershire sauce. And we’ll bring this to a simmer. And that’s it for our braising liquid. Our meat is going to cook in it and soak up the flavor as it becomes tender and starts to fall off the bone. This is going to be so delicious! Now, once this comes to a simmer go ahead and place your short ribs all back into the pot, nestled in that braising
liquid. And then I like to add 1 sprig of fresh rosemary on it for a little extra flavor. Then go ahead and pop the lid on. We’re going to bake this in a 350 degree oven for about 2 1/2 hours. And that’s it! After 2 1/2 hours your meat will be super tender and super flavorful. It’s one of my favorite comfort food meals especially in the winter time. I like to serve mine up with some mashed potatoes and you have yourself one killer meal! Thanks for watching! You can find the full written recipe in the
video description. Be sure to subscribe and check out the rest
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18 comments on “How to Make Classic Braised Beef Short Ribs | The Stay At Home Chef”

  1. S Mona says:

    First to commentπŸ˜€

  2. VloggTimes HD says:

    I am The first reaction and like and 8st viever

  3. millie mwaura says:

    32nd viewer πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚

  4. sor sor says:

    Love u from Iraq

  5. Eileen Mccarthy says:

    Your videos are so easy to follow. Stopping to buy short ribs this afternoon.

  6. Jypsy Dog says:

    Stupid expensive.. They use to be cheap like tongue and skirt steak. But Damn Good! How much a pound for those?

  7. Angela R says:

    Thank you, can't wait to try this. Love your recipes.

  8. Vanessa Tamez says:

    Can you use a pressure cooker instead?

  9. The Real Joey B says:

    If a house goes up for sale in your hood, please let me know, all of your food looks delish…. i want some, I'll even do the dishes….

  10. Karen Tannenbaum says:

    Looks delicious and love how easy it is. I am going to look for some when I shop next. I love your cast iron pot!

  11. DeeGenesis says:

    This lady can burn! πŸ˜‹

  12. algini12 says:

    Didnt think poundage would make a difference. But I did 8 small short ribs, and there was very little liquid left after the 2 and a half hours, for a gravy or sauce. I added a can of beef broth and that made a good sauce after straining. The ribs were delicious. I will be more careful next time on pounds/amount of ribs. It was between this one and Gordon Ramsey's and I chose this one because it was easy. And even with the lack of liquid it didn't disappoint. It has to be easy and delicious to make my permanent recipe file, and this did.

  13. Steve says:

    Worce… what sauce again?

  14. Bassistdan1 says:

    Hi Laura – these short ribs look AMAZING! I was redirected to this youtube video via an external link. The link, unfortunately, was closed and I cannot find it – not even in my browser history. But I'm somewhat sure that you had included and extra section for preparing the au jus sauce – or an optional gravy by adding butter and flour. Perhaps, if you're not too busy, you could post a link to that or maybe even show how you prepared the sauce/gravy? Thanks in advance, for your time!

  15. Kitty Granollers says:

    2017? I thought your new kitchen was set up like a few weeks ago.

  16. Mary Easley says:

    Thanks for not adding red wine. Even though people says it cooks off I don't wanna go out of my way to buy a bottle of wine that will go to waste. Thanks again

  17. eva garden says:

    Made these over and over. DELICIOUS!
    She’s right. They are easy; just takes some time. Have every step ready to go. πŸ˜‹

  18. ally mike says:


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