Braised Beef Ribs are the ultimate in comfort food! Get the leanest possible beef short ribs and slow cook for 2 or 3 hours. Serve with a few boiled potatoes and some garlic pickles or even a side salad of Romaine and Bell Peppers for a perfect Sunday night dinner.
Tip : You can usually get leaner, meatier ribs directly from the butcher's counter in many grocery stores. These are generally better than ribs from the packaged meat counter.
Ingredients
- 4-6 beef short ribs
- 1 1/2 medium Spanish onions chopped
- 1 1/2 tbsp kosher salt
- 3/4 cup brown sugar
- 1 cup ketchup
- 3 cloves garlic
- 1 1/2 tbsp garlic powder
- 2 tbsp Worcestershire sauce
- 1 1/2 cups beef stock or enough to barely cover
Instructions
Gather all ingredients before starting recipe.
- Preheat oven to
350 °F - Peel and chop 1 1/2 medium Spanish onions and add 3 cloves garlic to the layer of chopped onions in the bottom of a heavy oven proof casserole with a tight fitting lid.
- Season beef ribs well with 1 1/2 tbsp kosher salt and then lightly coat each rib with 1 1/2 tbsp garlic powder. Layer ribs on top of the onions and garlic cloves. Add 2 tbsp Worcestershire sauce, 1 cup ketchup, and 3/4 cup brown sugar.
- Add 1 1/2 cups beef stock last and only enough to barely cover the beef ribs, stir the mixture to even out the ingredients.
- Cover tightly and braise for 2 1/2 hours, checking periodically to make sure that juices remain. The ribs are done when the meat falls off the bones.
Serving
- Remove ribs and degrease, if needed.
Plating
- Slow cooked beef ribs are good with just a simple plate of boiled potatoes and some garlic dill pickles
