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Passed down from generation to generation, these family recipes are tried-and-true favorites that we still love today.

Braised Short Ribs 3 lbs short ribs, bone-in 1 large onion, sliced 4 cloves gar…

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Braised Short Ribs

3 lbs short ribs, bone-in
1 large onion, sliced
4 cloves garlic, minced
3 cups beef broth
Salt and pepper
Vegetable oil

Heat the oven to 325*F. Brush each rib with oil then sprinkle with salt and pepper. Heat a deep, wide Dutch oven or sauté pan over medium high heat. Add the short ribs in 1 layer (work in batches if necessary). Sear the ribs without moving for several minutes on each side, letting them brown. Turn and sear all sides.
When finished searing set the ribs aside in a plate, turn the heat down to medium and add onion and garlic. Let it cook until the onion is soft. Return the ribs back to the pan and pour the broth in and bring it to a simmer. Cover the pan and put it in the oven for 2 to 2 1/2 hours or until the meat is very tender and coming away from the bone. (Alternatively, you can transfer to a slow cooker for 8 hours on LOW). When the meat is done, rest it in a covered pan for 20 minutes before serving.