Description

Braised Beef Short Ribs cooked slowly to achieve unbeatable tenderness, infused with rich aromatics and a touch of apple cider vinegar for bright, layered flavor. This comforting dish features well-marbled beef ribs braised in a savory sauce made with onions, carrots, celery, garlic, vegetarian Worcestershire sauce, fresh herbs, and beef broth. Perfect for cozy meals with customizable sides, it offers a warm, satisfying experience with minimal hands-on time.

Ingredients

Scale

Meat

3 to 4 pounds beef short ribs, well-marbled

Vegetables and Aromatics

2 large onions, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced

Liquids and Sauces

1/4 cup apple cider vinegar (natural)
1/4 cup vegetarian Worcestershire sauce (natural)
4 cups beef broth
2 tablespoons olive oil

Herbs and Seasonings

4 sprigs fresh thyme
2 bay leaves
Salt, to taste
Black pepper, to taste

Thickening Agent

1 teaspoon natural gelling agent dissolved in water

Instructions

Prepare and Brown the Ribs: Season the beef short ribs generously with salt and pepper. Heat olive oil over medium-high heat in a heavy pan or Dutch oven. Brown the ribs on all sides until deeply caramelized, creating a rich crust that locks in juices and flavors. Set the ribs aside once browned.
Sauté Aromatics: In the remaining oil, add the chopped onions, carrots, and celery. Cook until softened and fragrant, about 5 to 7 minutes. Stir in minced garlic and cook for another minute without burning.
Deglaze with Apple Cider Vinegar: Pour in the apple cider vinegar (natural) to deglaze the pan, scraping up all the flavorful browned bits stuck to the bottom. This step brightens the dish and adds subtle tanginess to the sauce.
Add Broth and Seasonings: Return the browned ribs to the pot. Pour in beef broth alongside vegetarian Worcestershire sauce (natural), fresh thyme, and bay leaves. Bring the mixture to a gentle simmer, ensuring the ribs are mostly submerged in liquid.
Braise Slowly: Cover the pot and transfer it to a preheated oven set to 300°F (150°C). Allow the ribs to cook slowly for 3 to 4 hours until the meat becomes tender and almost falling off the bone.
Thicken the Sauce: Remove the ribs once tender and keep warm. Strain or skim the sauce and return it to the heat. Stir in the natural gelling agent dissolved in a small amount of water, then simmer gently until the sauce thickens to a perfect, glossy consistency. Season to taste.
Serve and Enjoy: Plate the short ribs and generously ladle the sauce over the top. Garnish with fresh herbs if desired and serve warm.

Notes

Choose well-marbled ribs to keep the meat juicy and tender during cooking.
Do not rush browning; developing a deep crust builds complex flavors.
Maintain a low temperature for slow braising to break down connective tissues gently.
Use fresh thyme for a brighter and more vibrant herbal flavor compared to dried.
Let the ribs rest a few minutes after braising to allow juices to redistribute.
Add the natural gelling agent gradually to reach your preferred sauce thickness.

Prep Time: 20 minutes
Cook Time: 3 to 4 hours
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 700mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 35g
Cholesterol: 120mg

Keywords: braised beef short ribs, slow cooked ribs, comfort food, beef ribs recipe, tender beef ribs, cozy dinner, apple cider vinegar sauce, vegetarian Worcestershire sauce