Tomato and Parsley Braised Beef Short Ribs are the fall off the bone and melt in your mouth kind of dish that is filled with flavor and is so easy to put together!Jump to Recipe Print Recipe
Honestly, the broth on its own is so amazingly tasty. I could pour it into a cup and just drink it as is! Whether you choose to make them baked braised beef short ribs or stovetop braised beef short ribs you won’t regret it. You also have the option to substitute lamb shanks instead! This is another Yaseen recipe that was just too good to not jot the recipe down. And as always, Yaseen is famous for making really in depth flavored dishes seem so easy to make. He put this together as we chit chatted requiring little effort then put it in the oven and that was it. So simple. So delicious.
You want to make sure to sear the beef short ribs first and do not overcrowd the pot because then it will steam the meat instead of sear it. Once you remove the meat, it’s just a matter of putting everything back into the pot so you can either bake the braised short ribs or slow cook them.
Using bone in is recommended in braises to ensure the most flavor. However, if you are like certain people I know (my husband) and you do not like bone in, then you can just convert this recipe into a braised boneless short ribs option by just using boneless meat and reduce the oven or stove top time. Also, just keep an eye on the water level as to not dry it out. However, I strongly recommend keeping the bone in! It is so much more flavorful and because the short ribs just fall off the bone it is not annoying to deal with. Trust me on this one!
Make sure to season your meat and onions with salt and pepper first. Also, periodically check the seasoning of the broth to make sure there is enough salt and pepper. If you add salt at the end it will make it “salty” but will not add the depth of flavor that salt is so famous for.
You cannot go wrong with this dish and it is such a crowd pleaser, even for those that don’t usually eat beef short ribs! It’s packed with flavor and so easy to make. As long as the water level is accurate you cannot go wrong. Another great baked dinner option is one of my favorite chicken dishes in tomato sauce, my baked chicken in lemon garlic potato dish or another Yaseen favorite; braised chicken in olives and cilantro . All are great, flavorful dinner options that do NOT require a lot of time!
Meat that falls off the bone and melts in your mouth is what this dish is about. It is easy to put together and the results are phenomenal!
- 4-5 Lbs of Bone-in Short Ribs alternatively, this recipe can be made with lamb shanks
- 1.5 to 2 Cups Cherry Tomatoes
- 2-3 Chopped Garlic Cloves
- 2 Bay Leaves
- 3 Pods of Cardamom crush to open
- 1 Chopped Onion
- 2 Cinnamon Sticks
- 1 Bunch of Parsley approx. 1 cup of leaves
- 1-2 cups of water
- Salt and Pepper for seasoning
- Canola Oil or alternate high-heat oil
- Season Short Ribs with salt and pepper and sear in oil in a 7 Qt Dutch Oven until browned on all sides (sear in batches to avoid overcrowding as this will cause meat to steam vs. sear)
- Remove Short Ribs and reserve
- Add onions and sauté until lightly browned
- Add garlic and sauté briefly (approx. 30 seconds)
- Return Short-ribs and juices to the Dutch oven and add water until ¾ submerged (If possible, keep meat in a single layer)
- Season the water with salt and pepper to taste and add Cinnamon sticks, cardamom, bay leaves
- Bring the water to a simmer
- Scatter tomatoes and parsley on the surface
- Cover pot and slow simmer for 2.5 to 3 hours on the stovetop or preferably in an oven at approx. 300 degrees (ovens will vary so check to ensure liquid is at a slow simmer and not boiling)
- Half-way through rotate/shift meat to ensure they are submerged in liquid
- Uncover pot for last 30 minutes to allow the liquid to thicken (meat should still be partially covered until the end to ensure it doesn’t dry out)
Short Ribs will continue to get tender as they braise. Meat should fall off the bone and not be chewy in texture. For best flavor in braises, recommendation is to use bone-in meats. Season the meat, onions and water as you go to ensure seasoning is properly infused throughout. Adding salt at the end will not achieve the same depth of flavor.
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