Braised Beef Short Ribs Recipe - with Spicy Sauce
As soon as you take a bite of these fall-off-the-bone tender, moist Braised Beef Short Ribs slathered in a divinely delicious, slightly fiery sauce, you’re going to wonder where they’ve been all your life. And, you’ll wonder even more after you discover how easy they are to make!
Servings: 4 servings
Calories: 685kcal
Ingredients
See gluten-free adaptations in the Notes section at the bottom of the recipe.
- 4 pounds beef short ribs individual bone-in preferably English cut - see Note
- Vegetable oil canola oil or other high smoke point oil
- Kosher salt
- Fresh ground pepper
- 1 medium yellow onion chopped
- 1 1/2 cups 15-ounce can tomato sauce
- 2 1/2 tablespoons red wine vinegar
- 2 1/2 tablespoons light brown sugar packed
- 2 tablespoons Jalapeno peppers seeded and finely chopped - see Note below
- 1 1/2 teaspoons chopped garlic
- 2 teaspoons dry mustard
- 3/8 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1 1/2 cups bottle beer or 12-ounce can
- Fresh cilantro optional for garnish
Instructions
- Bring ribs to room temperature; rinse and pat dry. Brush ribs all over with oil, then season with salt and pepper.
- Move one of the racks to the bottom third of the oven and preheat to 325 degrees.
- Heat a large Dutch oven or other heavy-bottomed pan over medium-high heat. Add ribs in one layer, preferably without touching each other, and sear for 2 minutes on each side or until lightly browned. Remove ribs and set aside; don’t clean out the pan!
- With the burner turned off but while the pan is still hot, add onions and cook, stirring, until they stop sizzling.
- In a large saucepan, stir together the tomato sauce, vinegar, sugar, Jalapeno pepper, garlic, mustard, cayenne pepper, cloves, and cinnamon. Bring to a boil, reduce heat, and simmer, stirring occasionally, for around 5 minutes. Turn off heat and stir in beer.
- Nestle ribs among the onions, bone side up (fat side down), in one layer. Cover the pan, and bake until meat is very tender, around 2 to 2 1/2 hours.
- Remove pan from oven and let ribs sit in sauce, covered, for 10 minutes.
- Remove ribs to a serving platter. Spoon some sauce over the ribs, garnish ribs or platter with cilantro (if desired), and serve, passing additional sauce on the side.
Notes
Gluten free: Use gluten-free beer.
Make ahead: Ribs can be prepared up to 3 days ahead: once cooked, cool to room temperature. Either cover the pan (ribs with sauce) or place ribs and sauce in an airtight container and refrigerate. To reheat, bring to room temperature, then place in a 375 degree oven until heated through, around 30 to 40 minutes.
Jalapeno peppers: to reduce the spice level, remove the internal ribs (the white part running down the inside of the pepper). That's where the "heat" of the pepper is stored.
Nutrition
Calories: 685kcal | Carbohydrates: 20g | Protein: 65g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 195mg | Sodium: 659mg | Potassium: 1569mg | Fiber: 2g | Sugar: 12g | Vitamin A: 559IU | Vitamin C: 18mg | Calcium: 65mg | Iron: 8mg