Herb-Braised Beef Short Ribs recipe

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

  1. Generously season the beef short ribs with salt and pepper.
  2. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
  3. Add the short ribs and sear them on all sides until deeply browned, about 8-10 minutes.
  4. Remove the ribs from the pot and set aside.

Step 3: Sauté the Vegetables

  1. In the same pot, add the chopped onion, carrots, and celery.
  2. Sauté until the vegetables soften, about 5-7 minutes.
  3. Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes.

Step 4: Add the Braising Liquid

  1. Pour in the beef broth and grape juice (or apple juice) to deglaze the pot, scraping up any browned bits from the bottom.
  2. Let the mixture simmer for 3-5 minutes to meld the flavors.

Step 5: Add Herbs and Return Ribs

  1. Stir in the fresh thyme, rosemary, bay leaves, Worcestershire sauce, and balsamic vinegar.
  2. Return the seared short ribs to the pot, ensuring they’re mostly submerged in the liquid.

Step 6: Braise the Ribs

  1. Cover the pot with a lid and transfer it to the preheated oven.
  2. Braise for 2 1/2 to 3 hours, or until the ribs are tender and falling off the bone.

Step 7: Serve

  1. Remove the pot from the oven and let the short ribs rest for a few minutes.
  2. Skim off any excess fat from the surface of the sauce.
  3. 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!

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