Imported from Instagram

Braised Beef Short Ribs

Name: Braised Beef Short Ribs
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: South Asian
Ingredients: 3.5 lb bone-in chuck beef short ribs (Source gives a range of 3–4 lb; midpoint used for the numeric quantity.); 2 tsp ground black pepper (For seasoning the ribs.); 1 tsp garlic powder (For seasoning the ribs.); salt (To taste, for seasoning the ribs and sauce.); 2 cup red onions (Sliced.); 4.5 garlic (Cloves, crushed; source gives 4–5 cloves.); 1 tbsp tomato paste; 3 cup beef broth (The method uses 1 cup to deglaze, then adds the remainder.); 1 tsp coriander powder; 1 tsp cumin powder; 2 tbsp red chili powder; 0.5 tsp garam masala powder (Source spells this “gorom masala powder.”); 2 bay leaves; 1 cinnamon stick (Small.); 2 tbsp ground black pepper (For the sauce.); 4.5 tbsp cooking oil (Source gives a range of 4–5 tablespoons; midpoint used. For searing.); 1 tbsp ghee or butter (Optional; choose ghee or butter.)

Recipe by Ammi’s Kitchen | food content creator @ammiskitchenig · Instagram

Imported by Blak Rabbit on SeeMeCook

Bone-in beef short ribs are seared and oven-braised in a savory, spiced sauce with red onion, garlic, and beef broth until tender and falling apart. The creator suggests serving them over your favorite carb.

6 servings200 minSouth Asian

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Ingredients

3.5 lb bone-in chuck beef short ribs (Source gives a range of 3–4 lb; midpoint used for the numeric quantity.)
2 tsp ground black pepper (For seasoning the ribs.)
1 tsp garlic powder (For seasoning the ribs.)
salt (To taste, for seasoning the ribs and sauce.)
2 cup red onions (Sliced.)
4.5 garlic (Cloves, crushed; source gives 4–5 cloves.)
1 tbsp tomato paste
3 cup beef broth (The method uses 1 cup to deglaze, then adds the remainder.)
1 tsp coriander powder
1 tsp cumin powder
2 tbsp red chili powder
0.5 tsp garam masala powder (Source spells this “gorom masala powder.”)
2 bay leaves
1 cinnamon stick (Small.)
2 tbsp ground black pepper (For the sauce.)
4.5 tbsp cooking oil (Source gives a range of 4–5 tablespoons; midpoint used. For searing.)
1 tbsp ghee or butter (Optional; choose ghee or butter.)

Steps

1
Preheat the oven to 300°F (150°C).
2
Pat the short ribs dry. Season them generously on all sides with salt, 2 teaspoons ground black pepper, and the garlic powder.
3
Heat the cooking oil in a large Dutch oven or oven-safe pot over medium-high heat. Working in batches, sear the ribs on all sides until browned. Remove them from the pot and set aside.
4
In the same pot, add the optional ghee or butter. Add the sliced red onions and sauté until translucent; the source also says “and 10 minutes,” which appears to indicate about 10 minutes.
5
Add the coriander, cumin, red chili powder, garam masala, and 2 tablespoons ground black pepper to the pot.
6
Pour in 1 cup of the beef broth to deglaze the pot, scraping up the browned bits, then simmer for 2–3 minutes.
7
Return the short ribs to the pot. Add the bay leaves, cinnamon stick, and crushed garlic cloves.
8
Pour in the remaining beef broth and season the sauce with salt to taste.
9
Cover the pot and bake for 2–2½ hours, until the meat is tender and falling apart. If it is still tough, continue cooking for another 30 minutes.
10
Serve over your favorite carb.

Notes

The source has an apparent typo in the onion instruction (“until translucent and 10 minutes”); interpreted as sautéing for about 10 minutes. The source lists 3–4 lb ribs and 4–5 tablespoons oil, so midpoint values are used in the numeric fields. Beef short ribs are listed as bone-in; nutrition and edible-weight estimates are approximate. No specific serving carb is named.