Easy Braised Short Ribs
Easy Braised Short Ribs with whole brown mushrooms, diced tomatoes and honey soy glazed fall of the bone meat.
Easy Braised Short Ribs with whole brown mushrooms, diced tomatoes and honey soy glazed fall of the bone meat.
- 1/4 tsp ground black pepper
- 1 large onion finely chopped
- 2 large garlic cloves minced
- 2 tsp basil dried
- 3 lbs beef short ribs bone in*
- 2 tbsp raw honey
- 4 tbsp soy sauce (i used bragg’s liquid aminos)
- 3 tsp coconut or avocado oil divided
- 2 lbs brown mushrooms
- 3 large celery stalks finely chopped
- 28 oz can diced tomatoes low sodium
- 2 cups chicken stock low sodium
- 3/4 tsp salt**
- 3 tbsp parsley finely chopped
- Carbohydrate 22.9416866868725 g
- Cholesterol 140.191996717764 mg
- Fat 39.0601237158998 g
- Fiber 2.83296152491198 g
- Protein 45.7187309046481 g
- Saturated Fat 15.4541478637289 g
- Serving Size 1 1 serving (631g)
- Sodium 734.664556263571 mg
- Sugar 20.1087251619606 g
- Trans Fat 5.0504497331656 g
- Calories 631 calories
Step-by-step
- In a large bowl, add ribs, honey and soy cause. Mix with hands to coat evenly. Let marinate for 10-15 minutes while getting other ingredients ready.
- Preheat dutch oven on medium heat and swirl 2 tsp oil to coat. Working in batches, brown ribs for 3 minutes per side. Reserve marinade in the bowl and transfer browned ribs to it.
- Add mushrooms and let them brown a bit, cooking for about 5 minutes and stirring occasionally. They will get a nice flavour from previous sauce in the pot. Transfer mushrooms to a bowl with ribs.
- Swirl remaining 1 tsp oil and add onion and garlic. Sauce until translucent, stirring occasionally. Add previously cooked ribs, mushrooms, reserved marinade, diced tomatoes, chicken stock, basil, salt and pepper; stir to combine. Cover and let cook for 15 minutes.
- In the meanwhile, preheat oven to 375 degrees F. Place dutch oven in the oven and cook for 2.5 - 3 hours. Ribs should be tender and fall of the bone. Sprinkle with parsley and serve hot with your side of choice like brown rice, quinoa, mashed potatoes or mashed cauliflower.
Heavy bone-in cuts require prolonged thermal breakdown to transform tough collagen into gelatin without drying out the surrounding muscle fibers. Commercial kitchens rely on heavy enamel cast iron to maintain stable thermal energy throughout long oven cycles.
Controlling Texture Through Thermal Stages
Sear the meat at medium heat for three minutes per side to trigger the Maillard reaction. This surface browning builds deep savory depth before the liquid is introduced. Transfer the Dutch oven to a 375 degrees F oven for two and a half to three hours. The connective tissue dissolves completely only when sustained heat operates inside a covered vessel.- If the sauce tastes too acidic from the tomatoes, balance the pH with an extra pinch of raw honey rather than table sugar.
- Should the liquid reduce too quickly during the oven phase, add a splash of low sodium chicken stock to keep the meat submerged halfway.
- Skim excess surface fat with a wide spoon before garnishing with parsley if the rendering feels too heavy.
