Every Monday morning my then office-mate (and now business partner) and I would catch each other up on our weekend eats. From the food we enjoyed at local restaurants, to our meal prep on Sunday – we never left a crumb of detail behind. These short ribs were one of her Sunday dinners, and as she described the savory decadence – I was writing the recipe in my head. Short ribs braised with non-traditional ingredients, like apple cider vinegar and ketchup – had me intrigued. Sure enough, after three hours of braising, I found out for myself how divine they were. The leftovers can be made into ramen, pizza, or enjoyed with barbecue sauce and slaw. I will envy any and all who make this.
Cast Iron Skillet Braised Beef Short Ribs
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6
servingsIngredients
6-8 boneless beef short-ribs, trimmed of silverskin and excess fat
kosher salt and pepper as needed
2-3 tablespoons avocado or olive oil
1 large onion, diced
3-4 garlic cloves, minced
2 tablespoons tomato paste
2 cups beef broth or stock
2 tablespoons ketchup
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 bay leaves
Directions
Preheat the oven to 325 degrees
Season the short ribs with kosher salt and black pepper on all sides. Don't be shy when seasoning!
Heat the oil over medium high heat in a large cast iron skillet. Once hot, sear the short ribs on all sides until browned and caramelized. Do this in batches if necessary. This should take a total of 10-15 minutes.
Reduce the heat to medium and add the onion and garlic, mix to combine in the oil/rendered fat. Allow to cook 5 minutes or until soft.
Add the tomato paste. Using a wooden spoon, evenly distribute the paste throughout the skillet. Cook for 2 minutes to release the acidity. The onions will start to turn deep red!
In a bowl or large mason jar, combine the broth, ketchup, vinegar, and Worcestershire. Mix or shake to combine.
Pour into the skillet. The short ribs should be half way submerged, IF NOT half way submerged add more beef broth. Add the bay leaves and bring to a simmer.
Once the broth has reached a simmer, remove from the heat and carefully cover the pan tightly with foil and transfer to the oven. Allow the short ribs to cook in the oven for 2 1/2-3 hours until fork tender. I kept checking after two hours.
The short ribs will be tender and the sauce will be reduced. Allow to cool slightly, remove the bay leaves, and shred the short ribs.
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Short ribs are one of my favorite things in life! I love how versatile this is – so many delicious ways to enjoy them!
Gahhh I can eat them everyday! Thanks April!