Description
Braised Beef Short Ribs slow-cooked with apple cider vinegar and smoked turkey bacon create tender, flavorful ribs with a rich, smoky, and subtly tangy sauce perfect for comforting family dinners or special occasions.
Ingredients
Scale
Main Ingredients
- 2–3 lbs beef short ribs (well-marbled, bone-in)
- 2 tbsp apple cider vinegar (natural)
- 4 slices smoked turkey bacon
- 1 large onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 3 cups beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tsp natural gelling agent (optional)
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil
Instructions
- Prep the Ribs: Generously season the beef short ribs with salt and pepper. Pat them dry using paper towels to ensure a good sear.
- Brown the Ribs: Heat the olive oil in a heavy, deep skillet or Dutch oven over medium-high heat. Brown the ribs on all sides until a rich, caramelized crust forms, locking in flavor and texture. Remove and set aside.
- Sauté the Aromatics: In the same pot, add the smoked turkey bacon, diced onions, carrots, celery, and garlic. Cook until the vegetables are softened and fragrant to build a strong flavor base.
- Add Flavor Boosters: Stir in tomato paste (natural) and vegetarian Worcestershire sauce (natural), cooking for 2 minutes to concentrate the flavors. Pour in apple cider vinegar (natural) to deglaze the pan, scraping up browned bits from the bottom.
- Combine and Braise: Return the ribs to the pot. Add beef broth, fresh thyme, and bay leaves. Bring to a gentle simmer, then cover and place in a preheated oven at low temperature (around 275°F/135°C) for 2.5 to 3 hours, cooking until the meat is falling-off-the-bone tender.
- Finish the Sauce: Remove the ribs once tender. Strain the braising liquid if desired. On the stovetop, gently thicken the sauce using a natural gelling agent if using. Season the sauce with salt and pepper to taste before serving.
Notes
- Brown the ribs thoroughly to develop a rich flavor base.
- Braise at low temperature for 2.5 to 3 hours for optimal tenderness.
- Use a heavy pot like a Dutch oven for even heat and moisture retention.
- Rest the ribs a few minutes after braising to lock in juices.
- Skim excess fat from the braising liquid to keep the sauce balanced.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: Braised Beef Short Ribs, Slow Cooked Beef, Tender Ribs, Comfort Food, Family Dinner, Beef Recipe, Gluten Free
