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easy braised short ribs

Yesterday, when I made these easy braised short ribs, was the most stupidest day of the year. Given the fact we are only 13 days into the year, probably not the worst day yet. I started my morning with looking at a 3rd kitchen island’s countertop replacement because 2 previous ones were defective. Mid day I was looking for a different hosting provider because iFOODreal’s traffic has skyrocketed after January 1st. And then were these legendary Tuesday Olena’s short ribs…

easy braised short ribs

If you are thinking why I’m making beef short ribs when all magazines are offering us smoothies, here is my answer: I do not make New Year resolutions and can’t live off of smoothies. I eat balanced through the year and am super done with skinny fooding. And by the way, there wasn’t that much fat from these ribs.

Anyways, I bought these short ribs at a place where I get my chicken – local, grass-fed, almost organic blah-blah-blah. And true, the ribs smelled sweet, like fresh milk from childhood. Totally different smell than ribs from the store. Even the colour of meat. So, all in all great ribs.

I bought them because they were cheap and who doesn’t like ribs?! Fall off the bone, with burnt spots if lucky, and just simply delicious. I haven’t cooked ribs probably never…I could never find them organic lately, so no ribs. So, I happily brought my beef short ribs home some time before Christmas and tucked them away in a freezer until now.

easy braised short ribs

My plan was to make a one pot, 30 minute, meat and pasta dinner. We had a hockey game that night and I thought how great would be an easy dinner for a busy night?! I had to take the skates to sharpen first, then pick up little one from daycare and Alex from the train station, and we would have dinner at the rink’s cafeteria. Our quick and easy homemade ribs dinner.

My plan sounded great only until I started cooking ribs. You probably know where this is going because I think I’m the only dumb-dumb who doesn’t know how long ribs take to cook!!! Apparently, according to many recipes Google spitted out, about 3 hours in the oven! I sadly looked at my dutch oven full of ribs simmering for 15 minutes on a stove. And I was debating whether to add elbow macaroni with the ribs or let ribs cook for 20 minutes first. Funny, right?!

easy braised short ribs

But I am a strong believer that there is always something good coming out of something bad. Or however you say it. I knew my ribs were high end and the sauce was top-notch. And I was smart enough to buy a convection oven which cooks food faster. So I stuck my dutch oven full of ribs in the oven for 1.5 hours and waited. See, my ribs are proof that anyone can be a great cook with a bit of common sense and a cleaned up taste palette.

easy braised short ribs

At that point I also changed my mind cooking elbow macaroni because I was planning another pasta dish for Thursday. So, I cooked some red rice. Just a rice but a different colour. 50 shades of rice in my house haha.

easy braised short ribs

A little pause from my easy braised short ribs. Since I took out my favourite organic wine for pictures, I thought I would share. This is the best organic wine for $15 I ever found. By the way, Alex found it and my husband never shops. Like you send him to a store with a 5 item shopping list and expect 5 phone calls within 10 minutes. But when he buys or cooks something new it is usually super good! So, that is Canadian $15, so I assume it is even cheaper in the US. Everyone who has tried this wine, asks me what it is. It has won many ladies wine tasting parties.

easy braised short ribs

The verdict…drumroll. My easy braised short ribs were fall off the bone, in a rich red sauce, with plump whole mushrooms and a house smelling like the most exquisite restaurant. And so did my clothes too.

easy braised short ribs

I didn’t get to sharpen the skates because of pictures, crashing website, stupid short winter day with not enough light. But we had a fancy steamy dinner at the ice rink. A dinner I wouldn’t make on a regular weeknight but definitely on a special occasion, with a glass of wine or punch. Trust me you do not need to spend $100 for a romantic meal for 2. Just $20 on ribs and $15 on a bottle of wine. Enjoy!

Easy Braised Short Ribs

Easy Braised Short Ribs

Ingredients

  • 3 lbs beef short ribs, bone in*
  • 2 tbsp raw honey
  • 4 tbsp soy sauce (I used Bragg’s liquid aminos)
  • 3 tsp coconut or avocado oil, divided
  • 2 lbs brown mushrooms
  • 1 large onion, finely chopped
  • 2 large garlic cloves, minced
  • 3 large celery stalks, finely chopped
  • 28 oz can diced tomatoes, low sodium
  • 2 cups chicken stock, low sodium
  • 2 tsp basil, dried
  • 3/4 tsp salt**
  • 1/4 tsp ground black pepper
  • 3 tbsp parsley, finely chopped

Directions

  1. In a large bowl, add ribs, honey and soy cause. Mix with hands to coat evenly. Let marinate for 10-15 minutes while getting other ingredients ready.
  2. Preheat dutch oven on medium heat and swirl 2 tsp oil to coat. Working in batches, brown ribs for 3 minutes per side. Reserve marinade in the bowl and transfer browned ribs to it.
  3. Add mushrooms and let them brown a bit, cooking for about 5 minutes and stirring occasionally. They will get a nice flavour from previous sauce in the pot. Transfer mushrooms to a bowl with ribs.
  4. Swirl remaining 1 tsp oil and add onion and garlic. Sauce until translucent, stirring occasionally. Add previously cooked ribs, mushrooms, reserved marinade, diced tomatoes, chicken stock, basil, salt and pepper; stir to combine. Cover and let cook for 15 minutes.
  5. In the meanwhile, preheat oven to 375 degrees F. Place dutch oven in the oven and cook for 2.5 - 3 hours. Ribs should be tender and fall of the bone. Sprinkle with parsley and serve hot with your side of choice like brown rice, quinoa, mashed potatoes or mashed cauliflower.
  6. Storage Instructions: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

Notes

*Choose ribs with least amount of fat. Mine had barely any. **You might need to add less salt if using not low sodium diced tomatoes and chicken stock.

http://ifoodreal.com/easy-braised-short-ribs/

***Nutritional Info – none today because amount of fat in ribs varies. The ribs I purchased had barely any fat and I recommend to choose the same. Therefore, using standard nutritional values would be totally deceiving. Just enjoy your ribs in moderation.:)

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23 Comments

  1. Laura @ Raise Your Garden

    My mom is the braised short rib making queen and I will be sure to share this with her. And then you know, pop over to her house with the kids in tow for dinner. (I’ll bring the green & fruit salad, don’t worry!) And my husband is the short ribs eating king. The man can eat his weight in ribs! Love all the healthy ingredients you’ve managed to cram in here.

    Reply
  2. Vera (@ Vera'sCooking)

    Here’s my story… I got out of my freezer local grass – fed beef ribs, and was searching internet for a good recipe. Then I remembered that you have a good recipe for BBQ sauce. So I go to your site, and I see this recipe for braised ribs. I’m going to give it a try. Good organic ribs better be incorporated with healthy ingredients 😉 thought I’d share.

    Reply
    • Olena

      OMG this is too funny because I was thinking about making ribs with my BBQ sauce next time. I’m laughing so hard now. Let me know how you like these.:)

      Reply
  3. Kitterbugg

    I hardly ever enjoy beef, just because it is not a favorite taste for me, but this looks so good! Beef rib tips are one of my husbands favorite meals. But he hardly ever gets them because I have never made them. I bought full beef ribs once and think I did not cook them long enough because they were very tough. And gray! I was a new cook and didn’t know to brown them first.

    I do want to try this recipe! I just need to track down some healthy beef tips.

    Reply
    • Olena

      Let me know when you try this recipe and I know you will.:) We do not eat much beef either. We eat venison every few weeks I would say. I recently made killer steaks from it. I have read venison is much leaner than beef, so healthier. Although both are red meats. Interesting, right?!

      Reply
  4. Kitterbugg

    I grew up eating only venison! It was almost free, was free, minus the hunting license. Also any small game and fowel my father could hunt and fish. It is the way he could afford to feed 7 kids. In the summer time he and our grandparents grew our veg. Mom canned or froze all of it, he processed the meat himself. I even remember a snapping turtle.

    Reply
    • Kitterbugg

      I do be venison is healthier. What can be healthier than protein that raised completely raises itself naturally, on its own, feeding itself the diet that nature most intended? No beef, even grass fed can make that claim because the reacher still are planning and interfering with how they live. Certainly grass fed, organic is the BEST option for anyone eating meat. If they aren’t going to go hunting, Lol! I eat red meat just occasionally. It’s not anything ever evjoyed very much, even as a kiddo. (But I loved chicken, which for us was pheasant or partridge. And rabbit too, always in a stew.

      Reply
      • Olena

        Last time I had rabbit was at grandma’s village in Moldova in 1986.:) Now when my kids hear our Italian neighbours eating rabbit stew, you should see their faces.:)

        Reply
        • Kitterbugg

          My grandkids have a huge pet rabbit and I think some family stories I should never share with them 🙂

          Reply
  5. Melissa

    I’m cooking these right now. So excited ! I added in some carrots because I had to use them up. I will post a pic on IG when they’re ready !

    Reply
  6. Lisa Olson

    Oh, how I love short ribs. I’ve never made them though, but your recipe may change that. I’m half Italian & your rabbit comment brought back memories of the rabbits my grandfather raised. My cousins and I picked out our favorites and gave them names. Often (we were told) “they escaped and ran away.” It wasn’t until my early teens when somehow I found out what really happened to them & also what was in my grandmother’s meatloaf! Gah!!!

    Reply
    • Olena

      OMG, real life, huh?! My grandma in Moldova was raising rabbits too. We ate them and the skins were always drying in the barn. Then we were wearing winter hats made out of them. As a kid I never thought it was weird because that was reality there and then. After living in America for 15 years and seeing rabbits as pets mostly I can’t imagine eating a rabbit. My kids would probably eat tofu for a year before they ate a rabbit LOL. Funny how environment we live in shapes us. We ate horses too. I mean when you are hungry you eat.:)

      Reply
  7. Keith in Nashville

    I braised beef short ribs for the first time last weekend when I was camping at gorgeous Rock Island State (rustic) Park in Tennessee. Mine were simpler than yours, with sliced shrooms, russet taters, a slice fresh jalapeno, no celery, lots of garlic, and canned petite diced tomatoes. It took a long while, but it was sure worth it! Love your recipe, for next time!

    Reply
  8. Melissa

    So I made them and they were delicious my husband doesn’t like short ribs but really liked these… we ate them so quickly they never made it to instagram….. the mushrooms were incredibly juicy and the beef was fall off the bone.

    Reply
    • Olena

      Haha, Melissa. I was waiting and looking for your post on Instagram. You have a good excuse though. The acid in tomatoes really breaks the beef down and whole mushrooms I really loved using too.

      Reply
  9. Lauren

    Would this work the same using a crockpot? I do not have a dutch oven, and this recipe looks too relish to pass up.

    Reply
    • Olena

      Hi Lauren. I think it would. I don’t see a reason why not. Follow the recipe to step 4 including all pre-browning and then throw everything in a crock pot. Let’s say for 8 hours on Low or 4 hours on High.

      Reply
  10. Molly

    Hello Olena,
    I’ve used your recipes before and they’re great, but after making this tonight I have some questions… It came out completely charred and kind of ruined my dutch oven, so I am wondering if it is supposed to be 275 degrees for 3 hours instead of 375? That’s an incredibly hot oven for that long of a cook time… Anyway, not complaining it’s always an experiment but in case anyone else runs into my same problem, I thought it was worth a comment. Happy holidays!

    Reply
    • Olena

      Hi Molly. I’m sorry it has happened. Hm, was there enough liquid in your dutch oven? I don’t think the T is the problem. I and my mom always cooked tough cuts of meat that long at that T. Do you mean ribs burnt on the bottom? Is your dutch oven enamelled? Maybe the rack is too close to the bottom. Standard height should be kinda closer to the middle.
      Anyways, to save your dutch oven, soak it in a warm soapy water and then you can scrub it with baking soda. Make sure the soda isn’t mixed with much water t dissolve. It gotta be dry. Happened a few times to me before. Happy holidays!

      Reply

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