Beef short ribs contain a small part of the rib bone and the meat that surrounds it on all sides. Short ribs are excellent for long, simmering baths in rich sauces. While filming our Montana series, we braised the short ribs in a Dutch oven over a fire and finished them off in a hole in the ground full of hardwood lump coals.
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This recipe is easily replicated at home in an oven, so even if you aren’t cooking somewhere in the middle of 80,000 beautiful acres of Wyoming country, stick around. This simple, rich sauce is so full of flavor that you’ll enjoy this recipe for years to come.
Braising the Short Ribs
Start by seasoning the short ribs well with Original Seasoning or salt and pepper. Get a skillet or the Dutch oven very hot. Add butter and olive oil and braise the seasoned meat for 2-3 minutes on each side. If the skillet is hot enough you should be able to hear a sizzle and get a golden brown color after 3 minutes.
Once the meat is braised on all sides, set it aside. We’re going to use the flavor of the juices in that Dutch oven as a base for the simple, rich sauce.
Simmering Beef Ribs in a Rich Sauce
To start the sauce, take the Dutch oven or skillet with the juices from the braising and let cool for a minute. Add white onion, garlic, and thyme. Add a can of diced tomatoes with green chilies, some tomato sauce, 2 chipotle peppers in adobo sauce, beef broth, and some good red wine. This is the foundation for a delicious sauce that will make this a meal fit for a king.
Tip: Cool the skillet before starting the sauce so the garlic doesn’t burn.
Slow Cook the Beef Ribs
If you’re cooking outside in a hole in the ground, go ahead and watch the video for detailed instructions. For those cooking at home, get your oven to about 325 or set the slow cooker on High. Add the braised beef short ribs back into the sauce and cover with an air-tight lid or seal with aluminum foil.
Cook until the the beef is falling off the bones and the fat is rendered, about 3-5 hours depending on your cooking method. Serve with rice or mashed potatoes.
Side Dishes for Braised Beef Short Ribs
- Best Mashed Taters – Kent Rollins
- How to Perfectly Cook Rice – Kent Rollins
- Sparklin’ Taters Remake – Mountain Dew Potatoes – Kent Rollins
- Homemade Potato Chips – Kent Rollins
- Root Beer Potatoes with Porterhouse Medium Beef Steak | Kent Rollins
- Oven Roasted Potatoes with Red Potatoes and Bell Peppers – Kent Rollins
Braised Beef Short Ribs – Cowboy Kent Rollins
- 5 beef short ribs
- Kent’s Original seasoning or your favorite all-purpose seasoning
- 3 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves minced
- 1 white onion chopped
- 1 tablespoon minced thyme
- 2 celery stalks chopped optional
- 1 10 ounce can RoTel diced tomatoes and green chilies
- 4 ounces tomato sauce
- 2 chipotle peppers in adobo sauce
- 2 cups beef broth
- 2- 3 cups dry red wine Merlot, Pinot Noir, etc.
- Preheat the conventional oven to 325 degrees F.
- Season the ribs well on all sides.
- In a Dutch oven, over medium-high, melt the butter. Stir in the olive oil. Add a few ribs at a time, and brown on all sides, about 3 minutes per side. Remove the ribs and place on a plate.
- Reduce the heat down to medium-low and add the garlic, onion, thyme and celery (if using). Cook for 1 to 2 minutes, stirring occasionally.
- Stir in the RoTel, tomato sauce, chipotle peppers, beef broth. Add the ribs back in the Dutch oven and pour in enough wine to cover the ribs. Bring the mixture to a simmer over medium heat.
- Cover and bake for about 3 hours, or until the rib meat is fork tender.
- Serve warm with/over mashed potatoes or rice.