Easy Braised Short Ribs
Using our braising sauce, it’s easy to prepare succulent braised short ribs. Serve with Horseradish Mashed Potatoes to soak up the savory sauce.
- 4 lb. beef short ribs, trimmed of excess fat and silver skin
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup all-purpose flour
- 2 Tbs. olive oil
- 1 jar (24.5 oz.) short rib braising base
Season the short ribs with salt and pepper. Dredge the ribs in the flour and shake off the excess.
In the stovetop-safe insert of a slow cooker or in a large fry pan over medium-high heat, warm the olive oil. Working in batches, brown the short ribs on all sides, about 3 minutes per side.
If using a slow-cooker insert, return all the ribs to the insert, add the braising base and transfer the insert to the slow-cooker base. If using a fry pan, transfer the ribs to a slow cooker and add the braising base. Cover and cook on low according to the manufacturer’s instructions until the meat is tender, 6 to 7 hours.
Transfer the ribs to a plate. Skim the fat off the sauce. Set the slow-cooker insert on the stovetop. If you used a regular slow cooker, transfer the sauce to a saucepan. Simmer over high heat, stirring occasionally, until the sauce is thickened, about 10 minutes. Serve the short ribs with the sauce. Serves 4 to 6.