Cast Iron Skillet Braised Beef Short Ribs

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

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

Ketchup

2 Tbsp

Apple Cider Vinegar

1 Tbsp

Worcestershire Sauce

2

Bay Leaves

to taste

Ground Black Pepper

to taste

Kosher Salt

to taste

Fresh Parsley

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 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 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!