Braised Short Ribs
This is one of those dishes that feels like a slow Sunday, or a cold Thursday night, something rich, comforting, and made with intention. The braised short ribs turn fall-apart tender in a deep, savory sauce that tastes like it’s been cooking all day, because it has.
Table of Contents
Ingredients
2 lbs chuck beef
2 tbsp sofrito
2 sazon packets
1 tsp garlic powder
Dash of cumin
2 tbsp Worcestershire sauce
A little oil (about 2 tbsp)
1 yellow onion, diced
2 bay leaves
2 small potatoes, peeled and diced
2–3 carrots, peeled and sliced
Water (enough to cover beef, plus 1 additional cup)
Step-by-Step Instructions
Season the ribs
In a bowl, combine salt, black pepper, onion powder, garlic powder, paprika, and oil. Brush this mixture all over the beef short ribs.
Sear the meat
Heat a large pot over medium-high heat. Place each short rib into the hot pan and sear until browned. Turn to brown on all sides to lock in flavor. Remove the ribs from the pot and set aside.
Build the base
In the same pot, lower the heat to medium, add diced onion, carrots, and celery. Cook until slightly softened. Stir in tomato paste.
Deglaze & reduce
Pour in the dry red wine and let it cook down for about 10 minutes.
Add herbs & broth
Add thyme and rosemary. Pour in the beef broth. Taste for salt and adjust as needed.
Braise
Return the seared short ribs to the pot. Keep the heat at medium, cover, and cook for 2 hours. Set a timer.
Notes from My Kitchen
Searing is what builds the depth of flavor — don’t skip it.
The wine cooks down and adds richness, not heaviness.
These get better as they sit — leftovers are elite.
