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The braised beef ribs over mashed potatoes with a side of whole cooked carrots.
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5 from 3 votes

Braised Beef Short Ribs

The secret of this Braised Beef Short Ribs recipe is the slow cooking that happens in the Dutch oven over the elegantly designed Breeo fire pit. 
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 6 People
Author: Derek Wolf

Ingredients

Beef

  • 5-6 English Cut Beef Short Ribs
  • 2 tbsp Kosher Salt
  • 2 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder
  • Canola Oil as needed

Braising

  • 2 cups Red Wine Pinot Noir
  • 2 cups Beef Stock
  • 5-6 Whole Carrots peeled
  • 5-6 Garlic Cloves thinly sliced
  • 1 cup White Onion thinly sliced
  • 1 cup Celery cubed
  • 2 Bay Leaves
  • 2 Thyme Sprigs
  • Chopped Parsley garnish

Instructions

  • Preheat your Breeo Fire Pit to medium high temperature (around 375 degrees F). Add your grill grate 2-3 minutes before cooking over the flames.
  • Slather your beef ribs with oil and liberally season with salt, pepper, and garlic powder.
  • Place the beef ribs on the grill and sear off all sides until browned. Pull the beef off and place down your Dutch oven.
  • Add some oil and brown your garlic (about 2 minutes). Next, add your sliced onions and brown as well (another 2 minutes). Finally, add the celery, bay leaves, thyme, and red wine.
  • Add your beef ribs back to the Dutch oven and fill with beef broth so that the beef ribs are almost submerged in the broth. Add whole peeled carrots.
  • Cover the Dutch oven and let simmer over medium high heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.
  • Once the beef is tender, pull it out the beef and carrots. Next, dispose of the bones (optional), bay leaves, and thyme springs. Strain your braising sauce from the meat until it is a clean broth.
  • Add to your plate some mashed potatoes and top with some of the beef short rib and a side of carrots. Top with some of the braising broth and chopped parsley. Serve and enjoy!

Video

Notes

A simple mashed potato recipe
Peel 2 pounds of potatoes and chop them into even-sized chunks. Cook them in boiling water for about 15-20 minutes or until fork tender, without overcooking them. Drain the potatoes, return them to the pot, and lightly mash them.
Add half a stick of room temperature butter, half a cup of milk or cream, and seasonings like Kosher salt and black pepper. Mash a little more without overdoing it to avoid making glue instead of fluffy mash. 

Nutrition

Serving: 6g | Calories: 1kcal | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.04g | Cholesterol: 0.5mg | Sodium: 1mg | Potassium: 3mg | Calcium: 0.1mg | Iron: 0.02mg