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Preheat the oven to 300°F.

Pat the bone in chuck beef short ribs dry with paper towels. Season generously on all sides with salt, 2 teaspoons ground black pepper, and 1 teaspoon garlic powder.

Heat 4-5 tablespoons of cooking oil in a large Dutch oven or oven-safe pot over medium-high heat. Working in batches, sear the seasoned short ribs on all sides until they are nicely browned. Once seared, remove the ribs from the pot and set them aside.

In the same pan, add 1 tablespoon of ghee or butter (if using). Add 2 cups of sliced red onions and sauté them until they become translucent, which should take about 10 minutes.

Add the powder spices to the sautéed onions: 1 teaspoon coriander powder, 1 teaspoon cumin powder, 2 tablespoons red chili powder, 1 teaspoon ginger powder or paste, 1/2 teaspoon garam masala powder (optional), and 2 tablespoons ground black pepper. Stir in 1 tablespoon of tomato paste. Deglaze the pot with 1 cup of beef broth, scraping up any browned bits from the bottom. Allow the mixture to simmer for 2-3 minutes.

Return the seared short ribs to the pot with the sauce. 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.

Cover the pot with a lid and transfer it to the preheated oven. Bake for 2-2 1/2 hours until the meat is very tender and falling apart. If after this time the meat is still tough, cook for another 30 minutes.

Serve the braised beef short ribs over your favorite carbohydrate, such as rice, and enjoy!


Preheat the oven to 300°F.

Pat the bone in chuck beef short ribs dry with paper towels. Season generously on all sides with salt, 2 teaspoons ground black pepper, and 1 teaspoon garlic powder.

Heat 4-5 tablespoons of cooking oil in a large Dutch oven or oven-safe pot over medium-high heat. Working in batches, sear the seasoned short ribs on all sides until they are nicely browned. Once seared, remove the ribs from the pot and set them aside.

In the same pan, add 1 tablespoon of ghee or butter (if using). Add 2 cups of sliced red onions and sauté them until they become translucent, which should take about 10 minutes.

Add the powder spices to the sautéed onions: 1 teaspoon coriander powder, 1 teaspoon cumin powder, 2 tablespoons red chili powder, 1 teaspoon ginger powder or paste, 1/2 teaspoon garam masala powder (optional), and 2 tablespoons ground black pepper. Stir in 1 tablespoon of tomato paste. Deglaze the pot with 1 cup of beef broth, scraping up any browned bits from the bottom. Allow the mixture to simmer for 2-3 minutes.

Return the seared short ribs to the pot with the sauce. 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.

Cover the pot with a lid and transfer it to the preheated oven. Bake for 2-2 1/2 hours until the meat is very tender and falling apart. If after this time the meat is still tough, cook for another 30 minutes.

Serve the braised beef short ribs over your favorite carbohydrate, such as rice, and enjoy!
