Braised Beef Short Ribs
Welcome to the start of my holiday recipe series. Today, we’re diving into my Braised Beef Short Ribs recipe, a delicious beef dish and comfort food that is perfect for Thanksgiving. The secret of this hearty short rib recipe is the slow cooking over the elegantly designed smokeless Breeo fire pit. If it’s your first time hearing about Breeo, I highly recommend you check out their expertly crafted smokeless fire pits, which they invented in 2011. Not only are their fire pits stunningly beautiful and useful, but this Ohio-based company makes a range of grilling accessories that I can’t live without, such as their killer fire gloves! Table of Contents Why You’ll Love Braised Beef Short RibsOther Recipes to Make on the BreeoMain IngredientsThis sauce is FYR!How to Make Braised Beef Short RibsHow to Finish the Braised Beef Short RibsA Simple Mashed Potatoes RecipeHow to Store & Reheat Leftover Beef RibsWhat to Serve with Braised Beef Short Ribs Recipe FAQFlavor X Fire & FOOD X FireBraised Beef Short Ribs Recipe Why You’ll Love Braised Beef Short Ribs Other Recipes to Make on the Breeo Main Ingredients This sauce is FYR! How to Make Braised Beef Short Ribs How to Finish the Braised Beef Short Ribs How to Finish the Braised Beef Short Ribs A Simple Mashed Potatoes Recipe How to Store & Reheat Leftover Beef Ribs What to Serve with Braised Beef Short Ribs Recipe FAQ Flavor X Fire & FOOD X Fire Braised Beef Short Ribs Recipe Why You’ll Love Braised Beef Short Ribs Slow braising in the large Dutch oven over the grill attachment is the best way to cook this ribs recipe. After the meat simmers in the flavorful liquid of beef stock, fresh herbs, carrots and red wine, it tenderizes and falls off the bone. For your next dinner party or other special occasion, I promise these succulent beef ribs will impress everyone at your table. Who needs a 5-star restaurant as long as you can make such a succulent and spectacular dish right in your own backyard? Other Recipes to Make on the Breeo Best of all, while these braised beef short ribs simmer over the fire, they fill your backyard seating area with incredible aromas from the cooking liquid and its contents. This perfect recipe brings the holiday spirit to your circle as you share a glass of wine, laugh, and create new memories. Main Ingredients Beef Short Ribs – Beef short ribs are a flavorful cut of beef taken from the ribs of the cow. Kosher Salt, Black Pepper, Garlic Powder – My favorite seasoning trio to enhance the beef’s taste. Canola Oil – This is my go-to cooking oil. However, always feel free to try other oils with a high smoke point such as this olive oil blend. Red Wine (Pinot Noir) – This sophisticated red wine helps add to the flavor, while also helping tenderize the beef in the braising liquid. Beef Stock – Enhances the rich sauce for braising the beef. Make your own or you can source some excellent options at grocery stores or online. Whole Carrots – The sweetness of these tasty root vegetables perfectly complements the umami flavors of the braised beef. Garlic Cloves – For the braising liquid make sure to use fresh garlic and not garlic powder. White Onion – White onions have a milder and slightly sweeter flavor as compared to yellow onions. Celery – When cooked slowly in the liquid, celery imparts its aromatic qualities and then enhances the overall flavor of the dish. Bay Leaves – The leaves of the bay tree add a subtle, earthy flavor to the braising liquid. Thyme – This classic French herb brings out the best flavors in the beef, especially when paired with red wine. Fresh Parsley – My go-to garnish for the beef ribs once plated with the mashed potatoes and carrots. Beef Short Ribs – Beef short ribs are a flavorful cut of beef taken from the ribs of the cow. Kosher Salt, Black Pepper, Garlic Powder – My favorite seasoning trio to enhance the beef’s taste. Canola Oil – This is my go-to cooking oil. However, always feel free to try other oils with a high smoke point such as this olive oil blend. Red Wine (Pinot Noir) – This sophisticated red wine helps add to the flavor, while also helping tenderize the beef in the braising liquid. Beef Stock – Enhances the rich sauce for braising the beef. Make your own or you can source some excellent options at grocery stores or online. Whole Carrots – The sweetness of these tasty root vegetables perfectly complements the umami flavors of the braised beef. Garlic Cloves – For the braising liquid make sure to use fresh garlic and not garlic powder. White Onion – White onions have a milder and slightly sweeter flavor as compared to yellow onions. Celery – When cooked slowly in the liquid, celery imparts its aromatic qualities and then enhances the overall flavor of the dish. Bay Leaves – The leaves of the bay tree add a subtle, earthy flavor to the braising liquid. Thyme – This classic French herb brings out the best flavors in the beef, especially when paired with red wine. Fresh Parsley – My go-to garnish for the beef ribs once plated with the mashed potatoes and carrots. While the list of ingredients to make the braised beef short ribs may seem daunting, above all, they are all easy to source for this killer short ribs recipe. Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. If you love ribs, chances are you’ll love these recipes too: Smoked Garlic Jalapeño Beef Ribs, Smoked Ribs with Bourbon Mop Sauce, Grilled Beef Short Ribs with Chimichurri Butter, and Nashville Hot Smoke Fried Ribs. How to Make Braised Beef Short Ribs Get ready to make the perfect meal by following a few easy steps. The mouthwatering Braised Beef Short Ribs are slow-cooked over the amazing Breeo Fire Pit in a rich and savory braising liquid. To get this recipe started, first preheat your Breeo Fire Pit to a medium-high temperature, around 375 degrees F. Add your grill grate (an essential accessory for the Breeo smokeless fire pit) about 2-3 minutes before you start cooking over the flames. Slather the beef ribs in cooking oil and generously season them with salt, black pepper, and garlic powder. Place them on the hot grill and sear off all sides until golden brown, using your stainless steel tongs. Once the beef ribs are nice and browned, pull them off and set aside. Next, place your large Dutch oven on the grill. When it reaches medium heat, in the bottom of the pan, sauté the garlic for about 2 minutes in oil. Next, add the sliced onions and cook for another 2 minutes. Finally, add the chopped celery, bay leaves, thyme, and red wine. Return the beef ribs to the Dutch oven with the braising sauce. Add the beef broth so that the ribs are well submerged. Add the whole peeled carrots to cook alongside the beef. Cover the Dutch oven tightly and let the ribs simmer over medium-high heat for the next 3.5-4.5 hours. Throughout the cooking process, you can lift the lid and skim off any excess fat using a shallow slotted spoon along with a paper towel. Once the beef ribs are fork-tender, take them out in addition to the carrots. Accordingly, discard the whole bay leaves and thyme sprigs. At this point I also separated the bones from the meat. Then, strain the flavor-packed red wine sauce into a heat-safe vessel. How to Finish the Braised Beef Short Ribs Ladle the beef rib meat and carrots over the mashed potatoes. Finish off with a drizzle of some of the aromatic braising sauce, and sprinkle the plates with fresh chopped parsley. So, there you have it, a culinary masterpiece right from your Breeo Fire Pit. Enjoy, my friends! A Simple Mashed Potatoes Recipe Peel 2 pounds of potatoes and chop them into even-sized chunks. Cook them in boiling water for about 15-20 minutes or until fork tender, without overcooking them. Drain the potatoes, return them to the pot, and lightly mash them. Add half a stick of room temperature butter, half a cup of milk or cream, and seasonings like Kosher salt and black pepper. Mash a little more without overdoing it to avoid making glue instead of fluffy mash. How to Store & Reheat Leftover Beef Ribs Leftover Braised Beef Short Ribs can be refrigerated after cooling. Wrap them in aluminum foil or in plastic and place them in an airtight container. To reheat, gently warm them in the oven or on the stovetop, adding a touch of beef broth to retain their moisture and flavor. What to Serve with Braised Beef Short Ribs The meat, mashed potatoes, and carrots provide a complete and balanced dish. If you’d like to try an alternative to mashed potatoes, making a creamy polenta to go with the savory meat is another great idea. Some crusty French bread would also be an excellent addition to help mop up any leftover juices on your plate. For a truly special occasion, serve this rustic meal with generous glasses of the same Pinot Noir you used to make the braising liquid. Recipe FAQ Can I use a different type of wine for the braising liquid? While Pinot Noir is a great choice for the Braised Beef Short Ribs, you can experiment with other red wines, such as Merlot or Cabernet Sauvignon, to find the flavor profile you prefer. Can I prepare the ribs a day in advance? Absolutely! Braised ribs often taste even better when reheated the next day, allowing the flavors to meld. Simply store them in the braising liquid and reheat them gently. Can I make this recipe in the pressure cooker or Instant Pot? Yes, you can use the same ingredients and steps in the recipe using the pressure cookerwith a slow cooker setting. Use the saute feature at the start of the recipe to sear the meat and saute the garlic and onions. Alternatively, you can also use a crock pot. What is the best Dutch oven for this recipe? There are many options when it comes to high-quality Dutch ovens. The gold standard is the Le Creuset Dutch Oven. It’s an investment but it will also last longer than any of the cheaper versions you can pick up at your local box store. If you’re not ready to make an investment in a Dutch oven, get a cheaper one and see how you like it. It’ll get the job done until you’re committed and ready to purchase a nicer one! Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Beef ▢ 5-6 English Cut Beef Short Ribs▢ 2 tbsp Kosher Salt▢ 2 tbsp Black Pepper▢ 1.5 tbsp Garlic Powder▢ Canola Oil as needed ▢ 5-6 English Cut Beef Short Ribs ▢ 2 tbsp Kosher Salt ▢ 2 tbsp Black Pepper ▢ 1.5 tbsp Garlic Powder ▢ Canola Oil as needed Braising ▢ 2 cups Red Wine Pinot Noir▢ 2 cups Beef Stock▢ 5-6 Whole Carrots peeled▢ 5-6 Garlic Cloves thinly sliced▢ 1 cup White Onion thinly sliced▢ 1 cup Celery cubed▢ 2 Bay Leaves▢ 2 Thyme Sprigs▢ Chopped Parsley garnish ▢ 2 cups Red Wine Pinot Noir ▢ 2 cups Beef Stock ▢ 5-6 Whole Carrots peeled ▢ 5-6 Garlic Cloves thinly sliced ▢ 1 cup White Onion thinly sliced ▢ 1 cup Celery cubed ▢ 2 Bay Leaves ▢ 2 Thyme Sprigs ▢ Chopped Parsley garnish Preheat your Breeo Fire Pit to medium high temperature (around 375 degrees F). Add your grill grate 2-3 minutes before cooking over the flames.Slather your beef ribs with oil and liberally season with salt, pepper, and garlic powder. Place the beef ribs on the grill and sear off all sides until browned. Pull the beef off and place down your Dutch oven. Add some oil and brown your garlic (about 2 minutes). Next, add your sliced onions and brown as well (another 2 minutes). Finally, add the celery, bay leaves, thyme, and red wine. Add your beef ribs back to the Dutch oven and fill with beef broth so that the beef ribs are almost submerged in the broth. Add whole peeled carrots. Cover the Dutch oven and let simmer over medium high heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.Once the beef is tender, pull it out the beef and carrots. Next, dispose of the bones (optional), bay leaves, and thyme springs. Strain your braising sauce from the meat until it is a clean broth.Add to your plate some mashed potatoes and top with some of the beef short rib and a side of carrots. Top with some of the braising broth and chopped parsley. Serve and enjoy! Preheat your Breeo Fire Pit to medium high temperature (around 375 degrees F). Add your grill grate 2-3 minutes before cooking over the flames. Preheat your Breeo Fire Pit to medium high temperature (around 375 degrees F). Add your grill grate 2-3 minutes before cooking over the flames. Slather your beef ribs with oil and liberally season with salt, pepper, and garlic powder. Slather your beef ribs with oil and liberally season with salt, pepper, and garlic powder. Place the beef ribs on the grill and sear off all sides until browned. Pull the beef off and place down your Dutch oven. Place the beef ribs on the grill and sear off all sides until browned. Pull the beef off and place down your Dutch oven. Add some oil and brown your garlic (about 2 minutes). Next, add your sliced onions and brown as well (another 2 minutes). Finally, add the celery, bay leaves, thyme, and red wine. Add some oil and brown your garlic (about 2 minutes). Next, add your sliced onions and brown as well (another 2 minutes). Finally, add the celery, bay leaves, thyme, and red wine. Add your beef ribs back to the Dutch oven and fill with beef broth so that the beef ribs are almost submerged in the broth. Add whole peeled carrots. Add your beef ribs back to the Dutch oven and fill with beef broth so that the beef ribs are almost submerged in the broth. Add whole peeled carrots. Cover the Dutch oven and let simmer over medium high heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed. Cover the Dutch oven and let simmer over medium high heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed. Once the beef is tender, pull it out the beef and carrots. Next, dispose of the bones (optional), bay leaves, and thyme springs. Strain your braising sauce from the meat until it is a clean broth. Once the beef is tender, pull it out the beef and carrots. Next, dispose of the bones (optional), bay leaves, and thyme springs. Strain your braising sauce from the meat until it is a clean broth. Add to your plate some mashed potatoes and top with some of the beef short rib and a side of carrots. Top with some of the braising broth and chopped parsley. Serve and enjoy! Add to your plate some mashed potatoes and top with some of the beef short rib and a side of carrots. Top with some of the braising broth and chopped parsley. Serve and enjoy! A simple mashed potato recipe Peel 2 pounds of potatoes and chop them into even-sized chunks. Cook them in boiling water for about 15-20 minutes or until fork tender, without overcooking them. Drain the potatoes, return them to the pot, and lightly mash them. Add half a stick of room temperature butter, half a cup of milk or cream, and seasonings like Kosher salt and black pepper. Mash a little more without overdoing it to avoid making glue instead of fluffy mash. Serving: 6g | Calories: 1kcal | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.04g | Cholesterol: 0.5mg | Sodium: 1mg | Potassium: 3mg | Calcium: 0.1mg | Iron: 0.02mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!