Why You’ll Love these Braised Short Ribs
Who doesn’t crave a dish that practically melts in your mouth and fills your home with the most incredible aroma? These braised short ribs deliver that experience and so much more.
The slow cooking process transforms tough meat into tender, succulent bites that fall apart with just a fork.
I love how the curry powder adds unexpected warmth without overwhelming the rich gravy. And that final touch of sour cream? Pure genius.
It creates a silky, tangy sauce that clings perfectly to each morsel. Plus, the contrast between the crispy exterior and tender interior is absolutely divine. Comfort food at its finest.
What Ingredients are in Braised Short Ribs?
Creating these melt-in-your-mouth braised short ribs doesn’t require fancy ingredients—just quality basics that transform through slow cooking.
What makes this dish special is how simple ingredients work together to create layers of flavor, from the savory base to that hint of curry that adds unexpected depth. The fat renders beautifully during cooking, creating that signature rich mouthfeel that makes braised short ribs so satisfying.
- 2 pounds boneless short ribs
- 5 cups water
- 1 small onion, sliced (plus another small onion for later)
- 1 small carrot, sliced
- 4 celery ribs with leaves
- 8 tablespoons fat (divided into two 4-tablespoon portions)
- 4 tablespoons flour
- Salt and pepper to taste
- 1/4 teaspoon curry powder
- 2-3 tablespoons sour cream
When shopping for short ribs, don’t skimp on quality—this is one cut where marbling matters tremendously. Look for ribs with good fat distribution for the best flavor and tenderness.
And about that “fat” in the recipe? While not specified, you can use butter, beef tallow, or even a neutral oil like canola. Each will bring a slightly different character to the final dish.
The curry powder might seem like an unusual addition, but trust me, it’s subtle and adds just the right background warmth without making the dish taste “curry-like” at all.
How to Make these Braised Short Ribs
The beauty of braised short ribs lies in their two-stage cooking process that creates incredibly tender meat with layers of flavor. Start by cutting your 2 pounds of boneless short ribs into 3-inch pieces—this size is perfect for even cooking and that satisfying bite we’re after.
In a heavy Dutch oven, combine 5 cups of water with your first small sliced onion, the small sliced carrot, and 4 celery ribs with their leaves. This aromatic bath becomes the foundation of your rich stock. Bring this mixture to a boil before adding the short ribs, then reduce to a simmer, cover, and let them cook until nearly tender, about 2 hours.
Seriously, don’t rush this part—this slow cooking is what breaks down all that tough connective tissue.
After the initial simmer, the real magic happens. Remove the meat and set it aside, then strain that liquid gold (your stock) and keep it ready. In the same Dutch oven, melt 4 tablespoons of fat and whisk in 4 tablespoons of flour to create a roux, gradually adding 3 cups of the strained stock while whisking constantly.
This gravy-making technique prevents lumps, and who wants lumpy gravy? Season with salt, pepper, and that surprising ¼ teaspoon of curry powder.
Meanwhile, in a heavy frying pan, heat the remaining 4 tablespoons of fat and sauté another small sliced onion until it’s lightly browned. Add your short ribs to the pan and brown them on all sides—those crispy, caramelized edges are little flavor bombs that make all the difference.
For a faster and more efficient alternative, consider using an Indian pressure cooker which can significantly reduce cooking time while still maintaining the meat’s tenderness and flavor.
The final stage transforms good short ribs into magnificent ones. Pour half of your seasoned gravy over the browned meat in the frying pan and place it, uncovered, in a moderate 325°F oven for about 45 minutes.
During this time, the ribs develop that irresistible brown, crispy exterior while the sauce reduces and intensifies. Remember to baste occasionally with the drippings—this loving attention keeps everything moist and builds flavor.
A premium food processor can save you significant prep time when chopping the vegetables for your aromatic bath and sauce.
For the finishing touch, reheat the remaining gravy, adjust the seasoning if needed, and enrich it with 2-3 tablespoons of sour cream for a luxurious silkiness.
To serve, arrange your beautiful short ribs on a hot platter and pour the velvety gravy around (not over) them, preserving that gorgeous crust you’ve worked so hard to create.
The contrast between the crispy exterior, fork-tender meat, and creamy sauce? That’s what makes this dish worth every minute it takes to prepare.
Braised Short Ribs Substitutions and Variations
While this classic braised short ribs recipe delivers incredible results as written, you’ll be delighted to know there’s plenty of room for adaptations to suit your pantry and preferences.
Don’t have curry powder? Substitute with smoked paprika or a dash of cumin for depth. Beef stock works beautifully, but chicken or vegetable stock can pinch-hit in a culinary emergency.
For a twist, consider swapping the sour cream with coconut milk for richness with a tropical note. Red wine instead of some stock? Absolutely divine.
And those veggies aren’t set in stone—throw in mushrooms, leeks, or parsnips. The humble short rib welcomes all these variations.
What to Serve with Braised Short Ribs
When you’ve invested hours braising those succulent short ribs to perfection, choosing the right accompaniments becomes essential to round out your meal.
I’m a firm believer in creamy mashed potatoes or polenta to soak up that rich, flavorful gravy. A side of roasted root vegetables adds both color and a sweet contrast to the savory meat.
Want something green? Try sautéed spinach with garlic or a crisp arugula salad with lemon vinaigrette. The acidity cuts through the richness.
And don’t forget a crusty bread for wiping your plate clean, because that sauce is liquid gold.
Final Thoughts
Now that we’ve covered the perfect sides to accompany your ribs, I’d like to share some final reflections on this beloved comfort dish.
These braised short ribs truly represent comfort food at its finest—tender meat that falls off the bone, swimming in a rich, velvety gravy with just a hint of curry for intrigue.
The sour cream finish adds a tangy contrast that elevates the entire experience. Worth every minute of the lengthy cooking process, don’t you think?
If you’re looking for other comforting one-dish meals, try a cheesy casserole that combines protein and vegetables for a satisfying dinner option.
If you’re looking for a quicker seafood alternative, shrimp scampi offers a delicious meal that can be prepared in much less time while still delivering amazing flavor.
