Cast Iron Skillet Braised Beef Short Ribs

Recipe

13 INGREDIENTS • 10 STEPS • 3HRS 25MINS

Cast Iron Skillet Braised Beef Short Ribs

5

6 ratings

Hands down the BEST short ribs I’ve ever had. I served mine with a steaming bowl of ramen, but these tender ribs would be amazing on pizza, in tacos, with some creamy polenta or a heap of buttery mashed potatoes.

Cast Iron Skillet Braised Beef Short Ribs

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Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

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Hands down the BEST short ribs I’ve ever had. I served mine with a steaming bowl of ramen, but these tender ribs would be amazing on pizza, in tacos, with some creamy polenta or a heap of buttery mashed potatoes.

3HRS 25MINS

Total Time

$2.44

Cost Per Serving

Ingredients

Servings

6

US / Metric

6

Boneless Beef Short Ribs

up to 8

2 Tbsp

Canola Oil

up to 3

1

Large Onion, diced

2 cloves

Garlic, crushed

more if desired

2 Tbsp

Tomato Paste

2 cups

Beef Broth

2 Tbsp

2 Tbsp

Apple Cider Vinegar

1 Tbsp

Worcestershire Sauce

2

to taste

Ground Black Pepper

to taste

to taste

Nutrition Per Serving

VIEW ALL

Calories

482

Fat

37.3 g

Protein

30.8 g

Carbs

6.4 g

Cast Iron Skillet Braised Beef Short Ribs

Save

Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

http://www.vodkaandbiscuits.com

Cooking InstructionsHide images

step 1

Preheat the oven to 325 degrees F (160 degrees C).

step 2

Season Boneless Beef Short Ribs (6) with Kosher Salt (to taste) and Ground Black Pepper (to taste) on all sides. Don't be shy when seasoning!

step 2 Season Boneless Beef Short Ribs (6) with Kosher Salt (to taste) and Ground Black Pepper (to taste) on all sides. Don't be shy when seasoning!

step 3

Heat the Canola Oil (2 Tbsp) over medium high heat in a large cast iron skillet. Once hot, sear the short ribs on all sides until browned and caramelized. Do this in batches if necessary. This should take a total of 10-15 minutes.

step 3 Heat the Canola Oil (2 Tbsp) over medium high heat in a large cast iron skillet. Once hot, sear the short ribs on all sides until browned and caramelized. Do this in batches if necessary. This should take a total of 10-15 minutes.

step 4

Reduce the heat to medium and add the Onion (1) and Garlic (2 cloves). Toss to coat in the rendered fat, and allow to cook 5 minutes or until soft.

step 5

Add the Tomato Paste (2 Tbsp). Using a wooden spoon, evenly distribute the paste throughout the skillet. Cook for 2 minutes to release the acidity. The onions will start to turn deep red!

step 6

In a bowl combine the Beef Broth (2 cups), Ketchup (2 Tbsp), Apple Cider Vinegar (2 Tbsp), and Worcestershire Sauce (1 Tbsp). Mix.

step 7

Pour into the skillet. The short ribs should be half way submerged, If not half way submerged add more beef broth. Add the Bay Leaves (2) and bring to a simmer.

step 7 Pour into the skillet. The short ribs should be half way submerged, If not half way submerged add more beef broth. Add the Bay Leaves (2) and bring to a simmer.

step 8

Once the broth has reached a simmer, tightly cover with foil and transfer to the oven.

step 9

Allow the short ribs to cook in the oven for 2 1/2-3 hours until fork tender. I kept checking after two hours.

step 9 Allow the short ribs to cook in the oven for 2 1/2-3 hours until fork tender. I kept checking after two hours.

step 10

Garnish with Fresh Parsley (to taste) and eat however desired. I ate mine with ramen, but this is also delicious with polenta, mashed potatoes, rice, tacos, or even on pizza!

step 10 Garnish with Fresh Parsley (to taste) and eat however desired. I ate mine with ramen, but this is also delicious with polenta, mashed potatoes, rice, tacos, or even on pizza!

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