Tender Beef Short Ribs. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Pressure-Cooker Beef Short Ribs with Chutney Slow-roasted tender meats can happen in half the time if you have the right equipment. I like to serve these savory beef short ribs over mashed potatoes, egg noodles or rice. —Caitlin Marcellino, Apopka, Florida As you can see in the picture below, bone-in beef short ribs come in large chunks with the bone still attached.

These Braised Beef Short Ribs are so tender and flavorful! There's nothing better than a rich and delicious beef dish that falls off the bone! Made in a Dutch oven, it is pure comfort food heaven! You can cook Tender Beef Short Ribs using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Tender Beef Short Ribs

1. You need 2 tbsp of olive oil for browning.
2. It's 4 lb of beef short ribs.
3. It's 1 medium of onion, chopped.
4. It's 2 of carrorots, chopped.
5. You need 3 of ribs of celery, chopped.
6. You need 1 large of tomato, cut into chunks.
7. It's 6 of peeled garlic cloves.
8. You need 1 tsp of dryed thyme.
9. You need 1 tsp of lemon juice.
10. It's 1/2 tsp of black pepper and salt to taste.
11. You need 1 tsp of dijon mustard.
12. Prepare 1 tbsp of ketcup.
13. Prepare 1 tsp of hot sauce, such as franks.
14. You need 1 1/2 cup of dry red wine.
15. You need 2 cup of good quality beef stock.

Serve the short ribs over mashed potatoes with dinner rolls for an epic dinner the family will love! Tender, melt-in-your-mouth beef short ribs make a wonderful meal, especially during the cooler fall and winter months. Short ribs benefit from long, slow simmering, whether in the slow cooker, in the oven, or on the stovetop. Or, if you need tender short ribs in a hurry, cook them in a pressure cooker.

Tender Beef Short Ribs instructions

1. Heat oil in large skillet and brown short ribs that have been seasoned with salt and pepper. Remove as done to a plate..
2. Meanwhile combine in food processor garlic, onion, carrot, celery, tomato, lemon juice, ketcup, mustard, pepper, hot sauce and thyme. Blend to a smooth pulp..
3. In same pan that short ribs were browned in add vegetable pulp cook about 10 minutes on low, add wine and increase heat to medium high and simmer until wine has reduced to a few tablespoons. Add beef broth..
4. At this point add ribs and sauce to either a covered roasting pan, a crockpot or pressure cooker, cooking for each follows..
5. TO BRAISE IN OVEN; Preheat oven to 325, Place covered ribs and sauce in oven for 3 hours. Remove ribs from sauce strain and remove excess fat from sauce serve sauce over ribs..
6. FOR CROCKPOT; Place ribs and sauce in crockpot cook on low 8 to 10 hours. Remove ribs from sauce, strain sauce and remove excess fat from sauce serve on ribs..
7. FOR PRESSURE COOKER; Cook on high pressure 90 minutes, remove ribs from pot, strain sauce and remove excess fat, serve sauce over ribs..
8. The sauce for the ribs is not meant to be really thick, its more of a rich beefy sauce, if you prefer a thicker sauce add tiny amounts of cornstarch mixed with cold water to the strained sauce while bringing it to a boil..
9. Serve with mashed potatos, or if you prefer rice or pasta!.

The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them. This Grilled Beef Short Ribs recipe is a guaranteed show-stopper!