How can I ensure tender short ribs?

Remove the short ribs from the oven when they start to fall apart, usually about 3.5 to 4 hours. If you remove the ribs from the oven too early, the meat will not be tender.

Should I submerge the meat in the broth?

You don't need to cover the meat with broth. This is a braised short rib, not boiled.

Should I keep the lid on the pot when the short ribs are in the oven?

Always keep the lid on when braising meat to keep the moisture in.

What cut of meat is a short rib?

Cut from the chuck , or shoulder, these “ribs” are butchered and trimmed chuck roast. This cut of meat, according to America's Test Kitchen, is cut from the shoulder, not the ribs.

Ultimate Italian Short Ribs (Braised Beef Ribs)

Name: Best Italian Short Ribs - Braised
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Italian
Ingredients: 2.5 lb boneless beef short ribs patted dry (with a paper towel); 3 tbsp all-purpose flour; 1 tbsp sea salt; 1/2 tsp black pepper; 3 tbsp olive oil; 1 yellow onion chopped; 1 leek shopped; 1 rib celery chopped; 3 medium carrots chopped; 4 cloves garlic chopped; 1 tbsp tomato paste; 1/4 cup red wine; 1.5 cups beef broth; 1 tablespoon dried Italian Seasoning; 2 sprigs fresh rosemary

Best Italian Short Ribs – Braised

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Delicious braised Italian Short Ribs made with boneless beef short ribs, red wine, leeks, onions, carrots, fresh herbs, and Italian seasoning. This dish is our favorite Sunday dinner meal. Serve with mashed potatoes or creamy polenta for the perfect comfort food. This is a beautiful recipe to serve guests; you can do all the prep work early or the day before.

Author: Sherie Friedlander
Prep Time: 15 Minutes
Cook Time: 4 Hours
Total Time: 4 Hours 15 Minutes
Yield: 4 servings 1x
Category: Dinner
Method: Oven
Cuisine: Italian
Diet: Gluten Free

Ingredients

Units Scale

2.5 lb boneless beef short ribs patted dry (with a paper towel)
3 tbsp all-purpose flour
1 tbsp sea salt
1/2 tsp black pepper
3 tbsp olive oil
1 yellow onion chopped
1 leek shopped
1 rib celery chopped
3 medium carrots chopped
4 cloves garlic chopped
1 tbsp tomato paste
1/4 cup red wine
1.5 cups beef broth
1 tablespoon dried Italian Seasoning
2 sprigs fresh rosemary

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Instructions

Preheat your oven to 275 degrees Fahrenheit. Season the ribs with flour, kosher salt, and black pepper. Heat oil in a large, heavy bottom pot over medium heat and brown the short ribs on all sides, about 4-5 minutes. Remove from the pot and set aside.
Add onions, leeks, celery, carrot, and garlic to the pot and sauté for about 5 minutes, until the vegetables soften. Now add the tomato paste and stir for an additional 30 seconds. Add red wine, beef broth, and Italian Seasoning and stir.
Place the sprigs of fresh rosemary into the pot, then return the browned short ribs to the pot and cover them with a lid. Place the pot in the preheated oven. Bake the short ribs, covered, until tender, about 3.5-4 hours. Ribs are done when tender and falling away from the bone. To thicken the gravy, whisk one tablespoon of corn starch with 2 tablespoons of the gravy in a small bowl until it is smooth. Add to pot and stir until combined.
Remove from the oven and serve with mashed potatoes or polenta.

Notes

- I used gluten-free all-purpose flour. If you are not gluten-free use regular flour.

- I used gluten-free low sodium beef broth. You can also use chicken broth.

- Make sure to use tomato paste rather than tomato sauce for depth of flavor

- Boneless beef short ribs are sometimes available at Costco or Walmart.

- To thicken the sauce, use 1 tablespoon of cornstarch whisked with 2 tablespoons of braising liquid after you remove the short ribs from the oven. Stir the cornstarch slurry into the pot until combined.
- Serve with polenta, mashed potatoes or your favorite potatoes and crusty bread!

Find it online: https://delectablefoodlife.com/ultimate-italian-short-ribs-braised-beef-ribs/