How To Make Smothered Beef Short Ribs Recipe
Beef chuck gets a bad reputation for being one of the chewier parts of a cattle. After all, it’s taken from one of the more muscular parts of the animal: around the neck and shoulder blade. What a lot of people might not know is that this shouldn’t be a problem at all! As long as you know how to handle this flavorful piece of meat correctly, you can enjoy everything that it has to offer. But of course, it also helps to have the right recipe for the job. Find the best one in this collection of beef chuck recipes!
Preheat the oven to 325°F (163°C).
Season the short ribs with salt and black pepper.
Heat the vegetable oil in a large oven-safe pot over medium-high heat.
Brown the short ribs on all sides until they develop a nice crust. Remove them from the pot and set aside.
In the same pot, add the sliced onion and minced garlic. Saute until they become translucent and fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux.
Slowly add the beef broth, Worcestershire sauce, tomato paste, dried thyme, and bay leaf to the pot. Stir well to combine.
Return the short ribs to the pot, ensuring they are submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven.
Braise the short ribs for 2 1/2 to 3 hours, or until they become tender and easily fall off the bone.
Remove the pot from the oven and skim off any excess fat from the surface of the gravy.
Serve the smothered beef short ribs over mashed potatoes or rice, spooning the rich gravy over the top. Garnish with chopped fresh parsley.
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 4g
- Cholesterol : 94mg
- Sodium : 1001mg
- Total Carbohydrates : 12g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 57g
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