If you cannot find short ribs ask your butcher to cut them for you – they are cut from the rib and plate primal and a small corner of the square-cut chuck. They may be called thin ribs or an English cut where you live. No matter what they are called, I urge you to try this recipe for braised short ribs.
Braised Short Ribs
Ordinarily I try and schedule my recipes in the order they were made. It is so that my photographs folders can be eliminated one by one in sequence. But when I saw that Corina from Searching For Spice was hosting cook once eat twicethis month I decided to re-arrange my schedule to take part.
Cook Once Eat Twice
Short ribs feature quite often in my house. I think that they are a fairly underrated cut of meat and as they are price friendly I don’t mind buying and using them frequently. Of course, they are best for cold winters’ nights. Dave went away motor racing and I was not sure what time on the Sunday he would be home. I thought he would not be in the mood to cook a meal upon his return given that he had been up at 4am on the Thursday morning to leave for Welkom, had spent Friday and Saturday at the circuit and then all of Sunday on the road back to Gordons Bay. With that in mind I braised some beef ribs in a bone broth that I had made. Even though you don’t need to cook the ribs more than once, I decided to get them started on the Saturday and then remove the fat the following day, before heating them up and reducing the sauce to make a thick, rich gravy. Dave however decided he was in the mood for pasta, and so we had the ribs on the Monday night for dinner. Having made enough to feed us for two night’s in a row, we enjoyed the second half on the Wednesday evening. I served my braised short ribs with a bean mash which was perfect. If you want, you can cook these up and place a portion into the freezer for the night you don’t feel like preparing a meal from scratch.
I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!
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14 thoughts on “Braised Short Ribs Braised In Bone Broth”
I love the idea of cooking once and eating twice. I usually double my bolognaise and curry recipes, freeze half and then use it in another dish later on in the month. My bolognaise usually gets turned into a lasagne and my curried mince usually becomes bobotie the 2nd time around. 🙂 xx
I love the idea of cooking once and eating twice. I usually double my bolognaise and curry recipes, freeze half and then use it in another dish later on in the month. My bolognaise usually gets turned into a lasagne and my curried mince usually becomes bobotie the 2nd time around. 🙂 xx
I think that is a great way to double mince Tami 🙂
Love cooking once and eating twice! Sometimes, I halve it and freeze it. My husband loves short ribs.
I take comfort in knowing there is something in the freezer 🙂
I love short ribs, but haven’t cooked enough with them! This is definitely inspiring me to give it a go again 🙂 Yum!
Thank you Sarah 🙂
There’s nothing I like more than a braised short rib. And I can’t believe I haven’t had one in such a long time. I’m so loving your recipe Tandy.
Thank you Kia 🙂
I adore short ribs! That gorgeous succulent texture and intense flavour are so good. These look really good Tandy! 😀
Thanks Lorraine 🙂
Hi Tandy, Costco had some amazing short ribs this week probably because of Easter, lovely recipe. Will have to make this for my husband.
Hope he likes it as much as mine did 🙂