This Herb-Braised Beef Short Ribs recipe delivers fall-off-the-bone tenderness and a rich, flavorful sauce—all without alcohol. Perfect for cozy family dinners or special gatherings, these short ribs are sure to impress.
Ingredients
For the Short Ribs:
- 4 lbs beef short ribs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Braising Liquid:
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups beef broth (low-sodium preferred)
- 1 cup grape juice or unsweetened apple juice
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
For Garnish:
- Fresh parsley, chopped
Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C).
Step 2: Season and Sear the Ribs
- Generously season the beef short ribs with salt and pepper.
- In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
- Add the short ribs and sear them on all sides until deeply browned, about 8-10 minutes.
- Remove the ribs from the pot and set aside.
Step 3: Sauté the Vegetables
- In the same pot, add the chopped onion, carrots, and celery.
- Sauté until the vegetables soften, about 5-7 minutes.
- Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes.
Step 4: Add the Braising Liquid
- Pour in the beef broth and grape juice (or apple juice) to deglaze the pot, scraping up any browned bits from the bottom.
- Let the mixture simmer for 3-5 minutes to meld the flavors.
Step 5: Add Herbs and Return Ribs
- Stir in the fresh thyme, rosemary, bay leaves, Worcestershire sauce, and balsamic vinegar.
- Return the seared short ribs to the pot, ensuring they’re mostly submerged in the liquid.
Step 6: Braise the Ribs
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise for 2 1/2 to 3 hours, or until the ribs are tender and falling off the bone.
Step 7: Serve
- Remove the pot from the oven and let the short ribs rest for a few minutes.
- Skim off any excess fat from the surface of the sauce.
- Serve the short ribs with the sauce spooned over the top, garnished with fresh parsley.
Tips for Success
- Vegetable Pairing: Serve with mashed potatoes, creamy polenta, or buttered noodles to soak up the flavorful sauce.
- Thicker Sauce: For a thicker sauce, remove the ribs after cooking and simmer the sauce on the stovetop to reduce it further.
- Flavor Adjustments: Adjust the sweetness by choosing either grape juice for a bolder flavor or apple juice for a milder, slightly tangy taste.
FAQs
Can I make this dish ahead of time?
Yes! These short ribs taste even better the next day. Prepare them as instructed, refrigerate overnight, and reheat gently on the stovetop.
Can I use boneless short ribs?
Absolutely. Boneless short ribs work well but may cook slightly faster. Check for tenderness around the 2-hour mark.
What can I use instead of grape or apple juice?
You can substitute with pomegranate juice, cranberry juice, or even a mixture of beef broth and a splash of balsamic vinegar.
Can I use a slow cooker instead of a Dutch oven?
Yes! After searing the ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours.
How do I store leftovers?
Store the ribs and sauce in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage (up to 3 months).
Conclusion
This Herb-Braised Beef Short Ribs (Alcohol-Free) recipe offers deep, complex flavors with simple, wholesome ingredients. The tender ribs combined with the rich, aromatic sauce create a dish that’s perfect for a cozy family dinner or an impressive feast for guests. Pair with your favorite sides for an unforgettable meal!
Enjoy every bite of this hearty and flavorful dish!