recipe with beef broth
The Best recipe with beef broth
The health benefits make it even more appealing. Beef broth is packed with collagen, minerals, and probiotics, which help support gut health and keep joints feeling good. It’s also lighter than heavy cream-based sauces, so it’s a great way to add richness without extra calories. For my kids, it’s a favorite because it’s mild enough to pair with almost anything—mashed potatoes, noodles, or even just eaten straight up with a cracker. And because it’s so customizable, it’s perfect for an occasion or a cozy family meal, whether you’re making a big pot for a busy weeknight or a smaller batch for a special dinner.
Creamy Beef Broth Braised Short Ribs
Tender short ribs slow-cooked in rich beef broth until fall-apart tender, served with a velvety tomato sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs short ribs (bone-in)
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup beef broth
- 1 cup water
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup canned tomato sauce
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional)
- 2 tbsp butter
- 1 tbsp all-purpose flour
👨🍳Directions
-
1
Pat the short ribs dry with paper towels. Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside. -
2
In the same pot, add sliced onion, garlic, carrots, and celery. Cook for 5 minutes until softened. Stir in beef broth, water, thyme, and rosemary. Return ribs to the pot, cover, and transfer to a 325°F oven. Braise for 1 hour 15 minutes, or until ribs are fork-tender. -
3
While ribs cook, melt butter in a skillet over medium heat. Whisk in tomato paste, tomato sauce, smoked paprika, and red pepper flakes. Simmer for 8–10 minutes until slightly thickened. -
4
Remove ribs from the pot and let them rest for 10 minutes. Slice the meat against the grain. Spoon the tomato sauce over the top of the ribs, then serve.
🔧Equipment
- Large Dutch oven
- Skillet
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Beef Broth Braised Short Ribs Works
❓ Frequently Asked Questions About Creamy Beef Broth Braised Short Ribs
Can I substitute water for beef broth in this recipe?
Yes, you can, but the flavor will be noticeably different. Use chicken or vegetable broth instead, and consider adding a pinch of soy sauce or a splash of Worcestershire sauce to mimic the depth of beef broth. The dish will still taste good, but the richness and umami notes will be reduced.
What if I don’t have a heavy-bottomed pan?
For this recipe, a nonstick or cast-iron pan with a thick base works well if it can handle high heat. If your pan is very thin, preheat it on medium heat for a few minutes before adding oil to ensure even cooking. Avoid using aluminum pans, which can warp under high heat.
How do I know when the meat is fully cooked and tender?
Use a meat thermometer to check the internal temperature of the beef—it’s done when it reaches 145°F (63°C). For a more traditional texture, you can also pull the meat apart with a fork and ensure it falls apart easily. Overcooking can make it tough, so aim for medium-rare to medium doneness.
Can I make this recipe ahead of time?
Yes, but adjust the cooking time slightly. Braising liquids can thicken as they sit, so reduce the liquid by about ¼ cup before serving. If storing, cool completely, refrigerate for up to 4 days, and reheat gently in a pot over low heat with a splash of broth to restore moisture.
What if I don’t have a slow cooker?
You can still make this in a Dutch oven or heavy pot. Cook on the stovetop on low heat for 6–8 hours, or transfer to a 3–4 hour setting in a 300°F (150°C) oven. Stir occasionally to prevent sticking and ensure even cooking.
