Braised Short Ribs


Braised Short Ribs

This is a great dish for a dreary, rainy Sunday can lay around while these wonderful ribs slowly braise their way to a tasty afternoon dinner with mashed potatoes and sweet roasted carrots. Oh Yeah...


  • 3 pounds beef short ribs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried herbs majoram, oregano, rosemary, thyme or sage
  • 2 tablespoons canola oil
  • 2 cups chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 3 tablespoons chopped garlic
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon salt
  • 1 packet of Sazon Goya - Sin Achiote see Note below
  • 1 1/2 cups beef or chicken stock
  • 2 or 3 bay leaves


  • Preheat oven to 350 degrees F.
  • Pat dry the 3 pounds of short ribs and season with salt, pepper and herbs
  • In 2 tablespoons of oil, add the ribs in batches and brown well on all sides, being careful not to crowd the pan. Keep at least 1-inch between the ribs.
  • Remove the ribs with a slotted spoon. Pour off all but about 2 tablespoons of fat from the pan.
  • Add the chopped onions, celery, carrots, garlic, pepper, salt and a pinch or two of herbs.
  • Add 1 1/2 cups beef or chicken broth. Bring to a boil and return short ribs to the pot while adding 2 or 3 bay leaves.
  • Bake covered, until the ribs are tender and the meat pulls away easily from the mone. about 1 1/2 to 2 hours. Remove the ribs and cover to keep warm.
  • Skim off any fat from the surface of the liquid and reduce the liquid over high heat until the sauce is syrupy. Serve the ribs with the sauce and mashed potatoes or hot cooked rice.


This packet has a special mix of Spanish seasonings that will knock your socks off! You can find this item in your local supermarket in the International or Mexican aisle.

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