How To Make Braised Short Ribs - Perfect Short Rib Recipe #MrMakeItHappen #ShortRibs

# Braised Short Ribs Recipe: A Step-by-Step Guide

Welcome back, food enthusiasts! Today, we’re diving into an epic recipe for braised short ribs. Before we get started, make sure to subscribe to the channel and hit that bell icon for notifications. Happy New Year everyone! Let’s kick things off in the kitchen.

## Ingredients:

- **2.5 lbs of bone-in beef short ribs** (look for marbling)

- **Kosher salt**

- **Ground black pepper**

- **Onion powder**

- **Garlic powder**

- **Avocado oil** (for searing)

- **2 onions** (quartered or halved)

- **1-2 tablespoons of tomato paste**

- **1 tablespoon of Better than Bouillon Roasted Beef Base**

- **2 tablespoons of flour**

- **3-4 cups of red wine** (dry, such as cabernet)

- **2 cups of beef stock**

- **Thyme**

- **Fresh rosemary**

- **Bay leaves**

- **Optional bacon mushroom topping** (inspired by Gordon Ramsay)

- **4-5 thick-cut bacon slices**

- **Bella mushrooms**

## Instructions:

### Step 1: Seasoning the Short Ribs

First and foremost, we’re starting with some beautifully marbled bone-in short ribs. When shopping for these, ensure they have the bone intact and look for marbling—those white lines of fat that promise tons of flavor.

Season these adequately with kosher salt, pepper, onion powder, and garlic powder. For best results, you can dry brine them by seasoning the night before and letting them sit in the refrigerator for up to 24 hours. This allows the salt to penetrate the meat, ensuring the flavor goes all the way down to the bone.

### Step 2: Searing the Short Ribs

Next, get your Dutch oven screaming hot and add a little avocado oil (which has a high smoke point). Sear each side of the short ribs for about two to three minutes until you achieve that beautiful golden brown crust. This searing step is crucial—it adds tons of flavor and visual appeal. Remember, we eat with our eyes first!

### Step 3: Building the Base

Once the short ribs have a nice sear, remove them from the pot and set them aside on a plate. Now, add in your quartered onions to the Dutch oven. Let them cook for a bit, working some of that delicious fond (the brown bits stuck to the bottom) up into the mixture.

Add one tablespoon each of tomato paste and Better than Bouillon Roasted Beef Base, followed by two tablespoons of flour. Stir these ingredients around until you develop a nice paste consistency. This will help thicken your sauce later on.

### Step 4: Adding Flavor with Garlic and Wine

In goes one tablespoon of minced garlic, sautéed until fragrant. Then, pour in 3-4 cups of red wine (dry cabernet works well). Bring this up to a boil and let the alcohol cook off for about three to four minutes.

### Step 5: Incorporating Beef Stock

Next, add two cups of beef stock to the pot. Stir everything together, ensuring all ingredients are well incorporated. Return the short ribs to the Dutch oven, along with some fresh thyme, rosemary, and bay leaves. Pop this into a preheated oven at 325°F (160°C) for about two and a half hours.

### Step 6: The Fork Test

After cooking for two and a half hours, perform the fork test. Insert a fork into the short rib and give it a gentle twist. If there’s very little resistance, you know the meat is tender and ready to come out—shreddable perfection!

For an extra step, remove the lid and place the Dutch oven back in the oven for another 25-30 minutes. This allows the sauce to reduce and darken up nicely.

### Step 7: Making the Bacon Mushroom Topping

While your short ribs are finishing in the oven, let’s prepare that mouthwatering bacon mushroom topping, inspired by Gordon Ramsay. Dice up four or five thick-cut bacon slices and sauté them until crispy. Add some bella mushrooms to the pan and toss them around in the bacon grease, allowing them to absorb all that smoky, salty goodness.

### Step 8: Final Touches

Once your short ribs are out of the oven, spoon on that rich, dark sauce. Garnish with a little chopped parsley for a pop of color and fresh herb flavor.

## Serving Suggestions:

This dish is perfect for special occasions like New Year’s Eve or Valentine’s Day. Pair it with mashed potatoes, risotto, cauliflower mash, or your favorite side dishes. The tender short ribs are divine on their own, but the bacon mushroom topping adds an extra layer of flavor and texture.

## Final Thoughts:

There you have it, folks—a stunning dish that’s sure to impress. If you try this recipe, don’t forget to give me a thumbs up and hit that subscribe button. We’re getting close to 100,000 subscribers, and every like, comment, and share means the world to me.

Happy cooking, and here’s to a fantastic 2021! Cheers!

"WEBVTTKind: captionsLanguage: enwhat's up guys welcome back today i'll be showing you my recipe for braised short ribs but before we do that please take a quick second to subscribe to the channel make sure to hit that bell enable notifications as well happy new year everybody it's time for me to stop running my mouth let's get in the kitchen and make it happen first and foremost we're going to start with some beautifully marbled bone and short ribs you can pick these up from most of your local grocery stores or from your local butcher when you're shopping for these you want to make sure one like i said they have the bone intact and then two you want to look for what's called marbling which are basically these white lines of fat that's going to ensure there's tons of flavor packed into each of these short ribs here's another look at that that's kind of what you're looking for for steaks any really really any kind of beef we're gonna start with seasoning these adequately with some nice kosher salt you can do this the night before and let them dry brine in the refrigerator for up to 24 hours if you like that's going to really allow that salt to really penetrate the meat get the flavor all the way down to the bone we're also going to season with a little pepper onion powder and garlic as well so if you're counting at home you're looking at salt pepper garlic and onion powder that's going to round out the seasoning nice and simple let the short rib flavor really just come through for us on this recipe next you want to get your dutch oven screaming hot and then we're going to add a little bit of avocado oil which has a very high smoke point and then we're looking to get a nice crust or sear on each of these short ribs you want to sear each side maybe two to three minutes per side and so you get a nice crust to develop something like this nice golden brown that crust is going to add tons of flavor to these short ribs and it's also going to add some color which you know is visually appealing and we always remember that we eat with our eyes first looking good again do not skip this process if you plan on making these in a crock pot still sear them in a pan or a skillet and then add them to your crock pot later but you do not want to skip this method look how beautiful those short ribs look i wish i could jump in the pot with them looking good again guys this is about two and a half pounds of short ribs give or take as always the specific measurements and ingredients are provided for you in the description box below so don't forget that once you have a nice sear on all of your short ribs we're going to remove them to a plate until later and then we're going to add in two onions that we've cut in half or quartered depending on the size of your onion just kind of work those around they're going to add a lot of nice flavor to this dish as well as you can see i'm trying to get up some of that fond that's developed on the bottom of the pot that's adding tons of flavor to this recipe also going in with one to two tablespoons of tomato paste and one tablespoon of better than bouillon roasted beef base also going in with two tablespoons of flour we're gonna work that around until it develops a nice paste consistency that's gonna help thicken up our sauce here we're going in with one tablespoon of garlic work all those ingredients around and then we're going in with 3 4 cup of red wine i like to use a dry red wine for this something like a cabernet you don't have to use anything super expensive whatever you got in the house is fine and we're gonna bring that up to a boil and allow the alcohol to cook off of that wine for a few minutes probably three to four minutes looking good as you can see we've gotten all that delicious fond up off the bottom now we're going in with two cups of beef stock again bring that up to a boil give everything a nice mix make sure all the ingredients are well incorporated and once you've done that we can go ahead and add those short ribs back to our dutch oven preheat your oven to 325 degrees we're cooking these nice and low and slow add in a bunch of thyme and fresh rosemary and a few bay leaves pop that in the oven for about two and a half hours we're gonna do what's called the fork test so you should be able to put a fork into the short rib and give it a twist with very little resistance in the meat that lets you know that you know basically that is shreddable at that point i like to remove the lid and put it back in the oven for an additional 25 to 30 minutes to allow you know the sauce to reduce and darken up a bit so while that's in the oven doing that i'm gonna make a nice bacon mushroom topping kind of stole this from gordon ramsay this is how he prepares his short ribs with this mushroom bacon topping after i tried it the first time this is just how i make my short ribs from now on our actual recipes you know quite a bit different but the uh the bacon mushroom topping is definitely from from gordon so shout out to gordon we're gonna dice up about you know four or five pieces of thick cut bacon saute it in your pan until it gets nice and crispy and then we're adding in some bella mushrooms here and just toss that around in the bacon grease allow those mushrooms to really absorb all of that delicious flavor the smokiness the saltiness from the bacon don't really have to go crazy in the seasoning the bacon is going to really really do the heavy lifting this is how our short ribs are looking after that you know final 30 minutes in the oven with no lid you can see they've darkened up a bit they got some great texture they're absolutely falling off the bone super tender you'll see that in just a second this recipe is perfect for like a special occasion new year's eve valentine's day something like that the bacon mushrooms just add a little bit more texture also very delicious in my opinion if you don't like mushrooms or bacon you can totally leave this out and the short ribs are great on their own but this is just how i got in the habit of making mine so figured i'd share it with you guys looking good now we're going to hit you with a little food porn brace yourself for a trademark money shot adding that sauce right on top of these short ribs oh man that looks good you just don't get this kind of food porn on other channels guys here we go a little bit more gravy i can never have too much gravy in my book and you know i gotta hit it with a little chopped parsley just for a pop of color and some fresh herb you know flavor looking absolutely amazing this is a stunning dish you can add this with some mashed potatoes some risotto you know cauliflower mash whatever your favorite side dishes pair that with this nicely and let's take a look at how tender these short ribs are look at how easy that's just breaking apart the meat is perfectly cooked packed with flavor probably way too hot to taste test but you know how i get down we're gonna do it anyway just for you guys oh man that's good i think the face says it all guys hope you guys enjoy the recipe if you do make sure you give me a thumbs up make sure you hit that subscribe button we're right around 100 000 subscribers i can't do this without you guys i appreciate all the support every like comment share means a lot to me i hope you guys have a great 2021 and as always thank you for your support\n"