Slow Cooked Braised Beef Short-Rib

Fall off the bone Short Rib Recipe

Although it may take a while, this braised short-rib recipe will become a regular in your dinner rotation. The tender meat, silky sauce balanced with a creamy mash will leave you contemplating a career change to a pro chef.

Of course you mustn't forget to stock up on Full of Broth’s organic, grass-fed beef bone broth to make the dish extra special.

Fall-Off-the-Bone Braised Short Ribs Made with Halal Bone Broth

Braised Beef Short-Rib Ingredients

Short-rib:

  • 1kg short ribs
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 large carrot, roughly chopped
  • 2 medium white onions, diced
  • 1 stalk celery, roughly chopped
  • 5  whole cloves of garlic
  • Bundle of rosemary and thyme
  • 1 tsp salt (adjust to taste)
  • 1 tsp each of black pepper, garlic powder, onion powder, paprika, cajun seasoning, any of your favourite seasoning powder

Liquids and Sauces:

  • 2 tbsp tomato purée
  • 1 tbsp worcestershire sauce
  • 1 tbsp apple cider vinegar sauce
  • 250ml cranberry juice
  • 1L Full of Broth’s beef bone broth
  • 3 Knobs of cold butter

How to Make Halal Braised Beef Short-Rib

Step 1: Preheat the Oven

  • Preheat your oven to 180°C.

Step 2: Season your meat

  • In a small bowl mix black pepper, garlic powder, onion powder, paprika, cajun seasoning and any other dry rubs of your choice.
  • Make sure to generously coat each side of your ribs and don't forget to get the top and bottoms too.

Step 2: Brown the Beef

  • Stick a dutch oven (or large oven safe pot) on the hob and on high heat, warm up some olive oil. 
  • Once sizzling add in beef short ribs and sear on each side. Try and get a nice crust on the outside of each short rib. Once browned set aside. 

Step 3: Get your mirepoix going

  • On medium heat, add butter to the same pot, then toss in the onion, carrot, celery, and garlic. Cook until softened and lightly golden.

Step 4: Deglaze with Flavour

  • By now you'll have noticed the bottom of your pan starting to blacken, don't panic thats all the delicious flavour. 
  • Pour in the Worcestershire sauce, apple cider vinegar, and cranberry juice. Scrape the bottom of the pan to lift all the browned bits—this is where the flavour lives!

Step 5: Braising

  • Add the rosemary and thyme bundle. Nestle the ribs back into the pot and pour in Full of Broth’s beef bone broth until the ribs are fully submerged. Bring the pot to a slight simmer before covering and transferring to the oven for approximately 2 hours 30 minutes.

Step 7: Prepare your sauce

  • Once cooked, gently remove the ribs (they’ll be fall-off-the-bone tender!). Strain the cooking liquid into a pan, discarding solids. Simmer over medium heat, adding a few cold butter knobs while stirring to create a glossy glaze.

 

Return the ribs to the pan and baste them in the sauce.

Step 6: Serve and Enjoy!

  • Serve the ribs with creamy mashed potatoes, rice, or your carb of choice. Garnish with chopped chives for a finishing touch✨.

 

Tips for the Best Braised Short Ribs

⭐ Use quality bone broth: A dish like this deserves depth— FullofBroth’s gras fed - hala beef bone broth adds rich flavour and natural collagen.

⭐  Brown the meat properly: Don’t rush this step. A good sear on all sides adds essential depth and enhances the final sauce.

⭐ Don’t overcook or cook too low: Stick to 180°C for a steady braise. Cooking too low can leave the meat tough; too high, and it dries out.

⭐ Meal prep friendly: Store leftovers in the fridge for up to 3 days, or freeze for later.

This braised short rib recipe is a must-try for anyone who loves slow-cooked comfort food with restaurant-level flavour. Using Full of Broth’s organic, Halal-certified bone broth, you get more than just taste—you get nourishment, collagen, and real depth in every bite.

Give it a go and tag @fullofbroth on Instagram—we’d love to see your creations! 🍽✨

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