- 3 pounds bone-in beef short ribs
- 2 tablespoons avocoado oil
- Freshly ground black pepper
- 1 large onion, sliced
- 4 cloves garlic, sliced
- 3 cups liquid (I mix ½ red wine and ½ bone broth)
- 2 tbs. dried herb mixture of rosemary or thyme
- Salt and pepper
Preheat oven. Set oven heat to 325°F.
Brown the short ribs. Brush each short rib with oil, then sprinkle generously with salt and pepper. Heat a deep, wide Dutch oven over medium-high heat. This is my favorite pan.
Add the short ribs in one layer, leaving room between each. Sear the short ribs without moving for several minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take about 15 minutes total.
Add the onions and garlic. Move the beef to the side and line the bottom of the pan with the onions and garlic. Pile the beef on top.
Add liquid. Add the liquid and sprinkle the herb mixture on top.
Braise in the oven. Cover and place in the oven. Braise in the oven until the meat is very tender and pulling away from the bone, 2 to 2 1/2 hours.
When the meat is done, rest in the covered pan for 20 minutes before serving. Skim the fat off the top of the meat and onions. Serve by gently tugging the chunks of meat away from the bone and spooning the saucy onions over top.
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