Braised Short Ribs With Vegetables
Tender braised short ribs with savory vegetables and rich beef broth create a hearty, comforting dish perfect for family dinners or special occasions.
Ingredients
Instructions
- Brown the floured short ribs in a large skillet with oil until browned on all sides.
- Place small onions, new potatoes, and small carrots in a crock-pot.
- Add the browned short ribs on top of the vegetables.
- Combine coarsely chopped onion, garlic, black peppers, bay leaf, Worcestershire sauce, dried marjoram, and condensed beef broth.
- Pour the spice and broth mixture over the meat and vegetables in the crock-pot.
- Cover and cook on low for 6 to 8 hours.
- Remove the short ribs and vegetables from the crock-pot.
- Turn the crock-pot to high heat.
- Dissolve 1/2 cup flour into a small amount of water to make a slurry.
- Stir the flour mixture into the sauce in the crock-pot and cook on high for 10 to 15 minutes until thickened.
Tips & Substitutions
For a richer flavor, consider marinating the short ribs in the Worcestershire sauce and spices overnight. If you don't have fresh garlic, garlic powder can be used as a substitute. You can also replace the small new potatoes with larger ones, just cut them into chunks for even cooking. Using a combination of vegetables like parsnips or celery can enhance the dish as well.
Serving Suggestions
Serve the braised short ribs over creamy mashed potatoes or with crusty bread to soak up the flavorful sauce. A side of steamed green beans or a fresh garden salad pairs well to balance the richness. This dish would also complement well with a glass of red wine, enhancing the overall dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the short ribs and vegetables in a saucepan over low heat, adding a splash of beef broth or water to keep them moist. Alternatively, you can reheat in the microwave in short intervals until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Braised Short Ribs With Vegetables contains roughly 2242 calories, with 56g protein, 289g carbohydrates, and 98g fat. It is an excellent source of iron (137% of the Daily Value), vitamin C (116% of the Daily Value), and protein (113% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1280mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can substitute chuck roast or brisket for short ribs, though cooking times may vary. Both cuts will yield tender results if cooked low and slow, just ensure to check for doneness as they may require different timing.
How do I know when the short ribs are done?
The short ribs are done when they are fork-tender and the meat easily pulls away from the bone. You can check this by inserting a fork into the meat; if it falls apart easily, it’s ready to serve.
Can I make this recipe in advance?
Absolutely! Braised short ribs taste even better the next day as the flavors meld together. You can prepare the dish a day ahead, let it cool, and refrigerate. Just reheat gently before serving to enjoy at its best.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).