Easy Braised Short Ribs
Using our braising base, it’s easy to prepare succulent braised short ribs. Serve with Horseradish Mashed Potatoes to soak up the savory sauce (see related recipe at left).
- 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.