Classic Braised Beef Short Ribs Recipe!

Classic Braised Beef Short Ribs Recipe!

Posted by The Flavor Chef on Oct 5th 2018

Classic braised beef short ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor. Using bone-in grass fed and grass finished beef short ribs infused with our Organic Grass Fed & Grass Finished Beef Bone Broth creates a nutritional powerhouse!

So what is braising? Braising is a combination cooking method where you first sear the food with a dry heat and then slowly cook it for a long period of time in a wet heat, usually a braising liquid with a lid to trap in the heat. Tough cuts of meat that require long cooking times to reach a tender, pleasant texture are great candidates for braising. It is a low and slow method for cooking and locks in the nutrients and flavor.

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Classic Braised Beef Short Ribs Recipe

6 to 8 (approx 4 lbs) bone-in short ribs 1 tsp sea salt
1 tsp fresh ground black pepper 1 tsp granulated onion
1 tsp granulated garlic 3 tbs beef tallow (or coconut oil)
1 onion, diced 5 cloves garlic, crushed and minced
2 carrots, ½ inch slices 8 oz fresh mushrooms, quartered
1 cup The Flavor Chef Organic Beef Bone Broth 1 sprig fresh rosemary
1 sprig fresh thyme scallions (for garnish), sliced


  1. Preheat oven to 350°.

  2. Season all sides of the short ribs with sea salt, black pepper, granulated onion, and granulated garlic.

  3. Heat a heavy, oven safe pot over high heat. Add in beef tallow (or coconut oil) and allow to heat briefly. Sear short ribs in tallow for about 1 minute per side. Remove from pot and set aside.

  4. Add onion to pot and sauté for 2 to 3 minutes. Add in garlic and sauté for 1 more minute. Next, add in the carrots and then add in the mushrooms and allow to release liquid.

  5. Pour in the Organic Beef Bone Broth and bring to a simmer. Add the meat back to the pot. Place rosemary and thyme sprigs in the pot.

  6. Cover and transfer to preheated oven for about 2 to 2 ½ hours, or until meat is tender.

Bon appétite!