Melt-In-Your-Mouth Short Ribs!!
Melt-In-Your-Mouth Short Ribs!!
Ingredients
For the Ribs
- 3 pounds bone-in chuck beef short ribs
- 2 teaspoons ground black pepper
- 1 teaspoon garlic powder
- as needed salt, to taste
For the Sauce
- 2 cups red onions, sliced
- 4 garlic, cloves, crushed
- 1 tablespoon tomato paste
- 3 cups beef broth
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 2 tablespoons red chili powder
- 1/2 teaspoon garam masala powder
- 2 bay leaves
- 1 cinnamon stick, small
- 2 tablespoons ground black pepper
- 4 tablespoons cooking oil
- 1 tablespoon ghee or butter, optional
- as needed salt, to taste
Instructions
- 1
Preheat the oven to 300°F.
⏱️ 15 min•🌡️ 300
- 2
Pat the short ribs dry with paper towels. Season generously on all sides with salt, 2 teaspoons ground black pepper, and 1 teaspoon garlic powder.
⏱️ 5 min
- 3
Heat 4-5 tablespoons cooking oil in a large Dutch oven or oven-safe pot over medium-high heat. Working in batches if necessary, sear the short ribs on all sides until they are deeply browned. Remove the browned short ribs from the pot and set them aside.
⏱️ 10 min
- 4
In the same pot, add 1 tablespoon ghee or butter (if using). Add 2 cups sliced red onions and sauté until they are translucent, for approximately 10 minutes.
⏱️ 10 min
- 5
Add the powdered spices: 1 teaspoon coriander powder, 1 teaspoon cumin powder, 2 tablespoons red chili powder, 1/2 teaspoon garam masala powder, and 2 tablespoons ground black pepper. Stir well and cook for 1 minute until fragrant. Deglaze the pot with 1 cup of beef broth, scraping up any browned bits from the bottom. Simmer for 2-3 minutes.
⏱️ 5 min
- 6
Return the seared short ribs to the pot. Add 2 bay leaves, 1 small stick of cinnamon, and 4-5 cloves of crushed garlic. Pour in the remaining 2 cups of beef broth and season with salt to taste.
⏱️ 5 min
- 7
Cover the pot tightly with a lid and transfer it to the preheated oven. Bake for 2 to 2 1/2 hours, or until the meat is incredibly tender and easily falls off the bone. If the ribs are still tough after 2 1/2 hours, continue cooking for another 30 minutes, checking for tenderness.
⏱️ 150 min•🌡️ 300
- 8
Carefully remove the short ribs from the oven. Serve hot over your favorite carbohydrate, such as rice, naan, or mashed potatoes, and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Melt-In-Your-Mouth Short Ribs!!
For the Ribs
- 3 pounds bone-in chuck beef short ribs
- 2 teaspoons ground black pepper
- 1 teaspoon garlic powder
- as needed salt, to taste
For the Sauce
- 2 cups red onions, sliced
- 4 garlic, cloves, crushed
- 1 tablespoon tomato paste
- 3 cups beef broth
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 2 tablespoons red chili powder
- 1/2 teaspoon garam masala powder
- 2 bay leaves
- 1 cinnamon stick, small
- 2 tablespoons ground black pepper
- 4 tablespoons cooking oil
- 1 tablespoon ghee or butter, optional
- as needed salt, to taste
Instructions
- 1
Preheat the oven to 300°F.
⏱️ 15 min•🌡️ 300 - 2
Pat the short ribs dry with paper towels. Season generously on all sides with salt, 2 teaspoons ground black pepper, and 1 teaspoon garlic powder.
⏱️ 5 min - 3
Heat 4-5 tablespoons cooking oil in a large Dutch oven or oven-safe pot over medium-high heat. Working in batches if necessary, sear the short ribs on all sides until they are deeply browned. Remove the browned short ribs from the pot and set them aside.
⏱️ 10 min - 4
In the same pot, add 1 tablespoon ghee or butter (if using). Add 2 cups sliced red onions and sauté until they are translucent, for approximately 10 minutes.
⏱️ 10 min - 5
Add the powdered spices: 1 teaspoon coriander powder, 1 teaspoon cumin powder, 2 tablespoons red chili powder, 1/2 teaspoon garam masala powder, and 2 tablespoons ground black pepper. Stir well and cook for 1 minute until fragrant. Deglaze the pot with 1 cup of beef broth, scraping up any browned bits from the bottom. Simmer for 2-3 minutes.
⏱️ 5 min - 6
Return the seared short ribs to the pot. Add 2 bay leaves, 1 small stick of cinnamon, and 4-5 cloves of crushed garlic. Pour in the remaining 2 cups of beef broth and season with salt to taste.
⏱️ 5 min - 7
Cover the pot tightly with a lid and transfer it to the preheated oven. Bake for 2 to 2 1/2 hours, or until the meat is incredibly tender and easily falls off the bone. If the ribs are still tough after 2 1/2 hours, continue cooking for another 30 minutes, checking for tenderness.
⏱️ 150 min•🌡️ 300 - 8
Carefully remove the short ribs from the oven. Serve hot over your favorite carbohydrate, such as rice, naan, or mashed potatoes, and enjoy!
⏱️ 5 min