Southern Style Braised Beef Short Ribs

Southern Style Braised Beef Short Ribs epitomize the heart and soul of comfort cooking, marrying rich, meaty flavors with the gentle art of slow cooking. This dish, robust with the boldness of beautifully marbled beef short ribs, offers an indulgent glimpse into the culinary traditions of the South. Each rib is seasoned, seared, and simmered to perfection, absorbing a symphony of spices and a tangy tomato-based sauce. This method tenderizes the meat and infuses it with an irresistible complexity that’s both deeply satisfying and elegantly rustic. The result is a dish that is not just eaten but experienced, providing a warm embrace of hearty Southern flavors.

This dish begins with generously seasoning the beef short ribs with salt and ground black pepper, enhancing their natural flavors. Each piece is then seared to a perfect caramelized brown, creating a crust that locks in juices and sets the stage for slow cooking. This initial sear intensifies the meat’s flavor and contributes a pleasing texture to the final dish.

The ribs are set aside after the searing to build the sauce’s aromatic foundation. In the same pot, onions are sautéed until soft and translucent, mingling with minced garlic to release a fragrant aroma that serves as the backbone of the dish. Introducing paprika and cayenne pepper adds a smoky, invigorating heat, while dried thyme contributes its earthy, subtle lemony notes. These spices are briefly cooked to release their full spectrum of flavors before being combined with tomato paste. The tomato paste is cooked to deepen its richness, lending a robust, umami-packed base integral to the dish’s depth.

The braising liquid is then created by deglazing the pot with apple cider vinegar, which lifts the browned bits from the pan and introduces a bright acidity that balances the richness of the meat and tomato paste. Beef broth is added, providing a savory liquid that will slowly permeate the ribs and a touch of brown sugar to enhance the sauce’s natural sweetness and complexity subtly. Worcestershire sauce is also incorporated for its unique blend of tangy, sweet, and salty flavors, which beautifully complements the meat and spices.

The ribs are returned to this rich mixture and covered tightly, then slowly braised on the stovetop or in a low-temperature oven. This gentle, prolonged cooking process makes the meat incredibly tender, almost buttery in texture, quickly pulling away from the bone. The slow infusion of flavors results in ribs that are not only succulent but also richly coated in a thick, flavorful sauce that embodies the essence of Southern cooking.

Once braised to perfection, the ribs are served with a garnish of fresh parsley, adding a fresh, herbal brightness that cuts through the dish’s richness. This final touch enhances the flavors and adds a pop of color, making the dish as visually appealing as it is delicious.

Southern Style Braised Beef Short Ribs celebrate texture, flavor, and the comforting warmth of Southern cuisine. Imagine a cozy night in, with these succulent ribs served alongside creamy mashed potatoes or soft polenta soaking up the luscious sauce. The result is a dining experience that is both indulgent and profoundly satisfying, leaving you craving more.

Southern Style Braised Beef Short Ribs

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: New AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

3

hours 

30

minutes

Total time

4

hours 

Southern-style braised Beef Short Ribs feature tender, slow-cooked ribs in a spicy, tomato-based sauce enriched with smoked paprika, cayenne, and thyme for a hearty, flavor-packed meal.

Ingredients

• 3-4 pounds 3-4 beef short ribs

• to taste, salt and ground black pepper

• 2 tablespoons 2 vegetable oil

• 1 large 1 onion, chopped

• 4 cloves of 4 garlic, minced

• 2 tablespoons 2 paprika

• 1 teaspoon 1 cayenne pepper

• 1 tablespoon 1 dried thyme

• 1 1 bay leaf

• 2-3 cups 2-3 beef broth

• 1/2 cup 1/2 tomato paste

• 1/4 cup 1/4 apple cider vinegar

• 2 tablespoons 2 brown sugar

• 2 tablespoons 2 Worcestershire sauce

• for garnish, fresh parsley

Directions

• Brown the Beef Short Ribs:
  Season the short ribs generously with salt and ground black pepper. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown the ribs on all sides for 4-5 minutes, and set them aside.
• Sauté Vegetables and Spices:
  In the same pot, reduce the heat to medium and sauté the onion until it begins to soften, 2-3 minutes. Add the garlic, smoked paprika, cayenne, and thyme and cook until fragrant, about 1 minute.
• Add Tomato Paste and Bay Leaf:
  Mix in the tomato paste, cooking it with the vegetables and spices for about 2 minutes to deepen the flavors. Add the bay leaf to the mixture, stirring to combine.
• Deglaze and Add Liquids:
  Pour in the apple cider vinegar to deglaze the pot, scraping up any browned bits from the bottom. Stir in the beef broth, brown sugar, and Worcestershire sauce. Bring the mixture to a simmer.
• Braise the Ribs:
  Return the ribs to the pot, ensuring they are well-submerged in the liquid. Cover the pot, reduce the heat to low, and let simmer for 2 1/2 to 3 hours or until the ribs are tender.
• Reduce the Sauce:
  Remove the ribs and set them aside. Remove and discard the bay leaf. Simmer the sauce uncovered for 10-15 minutes to reduce it to your desired consistency. Adjust seasoning with salt and ground black pepper as needed.
• Serve:
  Transfer the beef short ribs to a plate or serving tray. Cover them with the reduced sauce and garnish with fresh parsley.

Notes

• Oven Braising Option: After browning the short ribs and sautéing the vegetables and spices in a Dutch oven, combine all ingredients, including the liquid and bay leaf, in the pot, cover tightly, and transfer to a preheated oven at 325°F (163°C). Braise in the oven for 2 1/2 to 3 hours or until the ribs are tender, ensuring a gentle and even cooking process that enhances flavor infusion.