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RECIPE
13 INGREDIENTS10 STEPS3HR 25MIN

Cast Iron Skillet Braised Beef Short Ribs

5.0
5 Ratings

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Vodka & Biscuits

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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.
3HR 25MIN
Total Time

Vodka & Biscuits

Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
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Ingredients

US / METRIC
Servings:
6
Serves 6
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
1 Tbsp
Worcestershire Sauce
to taste
to taste

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Nutrition Per Serving

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CALORIES
482
FAT
37.3 g
PROTEIN
30.8 g
CARBS
6.4 g

Cooking Instructions

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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 3
Heat the Canola Oil (2 tablespoon) 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 clove). Toss to coat in the rendered fat, and allow to cook 5 minutes or until soft.
Step 5
Add the Tomato Paste (2 tablespoon). 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 cup), Ketchup (2 tablespoon), Apple Cider Vinegar (2 tablespoon), and Worcestershire Sauce (1 tablespoon). 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 Leaf (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 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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Nutrition Per Serving
Calories
482
% Daily Value*
Fat
37.3 g
48%
Saturated Fat
14.3 g
72%
Trans Fat
1.9 g
--
Cholesterol
124.1 mg
41%
Carbohydrates
6.4 g
2%
Fiber
0.7 g
2%
Sugars
3.2 g
--
Protein
30.8 g
62%
Sodium
467.0 mg
20%
Vitamin D
0.2 µg
1%
Calcium
37.0 mg
3%
Iron
4.3 mg
24%
Potassium
640.1 mg
14%
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