Dive into the ultimate comfort food with my unbelievably tender This slow-cooked masterpiece features succulent, fall-off-the-bone halal beef steeped in a deeply flavorful, aromatic gravy, promising a taste of home with every bite. It's an elegant yet simple dish perfect for a family dinner or a special occasion, guaranteed to impress.
📜 Ingredients
2-3 pounds halal bone-in beef short ribs, cut into 2-3 inch pieces
2 tablespoons olive oil
1 large yellow onion, chopped
2 medium carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour (optional, for thicker gravy)
4 cups halal beef broth
1 (14.5 ounce) can diced tomatoes, undrained
2 bay leaves
3-4 sprigs fresh thyme
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Fresh parsley, chopped, for garnish (optional)
📝 Instructions
- Pat the beef short ribs dry with paper towels and season generously with salt and black pepper on all sides.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Remove the ribs from the pot and set aside.
- Reduce heat to medium. Add the chopped onion, carrots, celery, red bell pepper, and green bell pepper to the pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom, until the vegetables begin to soften.
- Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant. If using, sprinkle in the flour and stir for 1 minute to cook out the raw flour taste.
- Pour in the beef broth and diced tomatoes, stirring well to combine. Bring the mixture to a gentle simmer. Add the bay leaves and fresh thyme sprigs.
- Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Cover the Dutch oven with a lid.
- Transfer the covered pot to a preheated oven at 325°F (160°C) and braise for 2.5 to 3 hours, or until the short ribs are fork-tender and easily pull away from the bone. Alternatively, you can simmer on the stovetop over low heat, ensuring the liquid does not boil vigorously, or transfer to a slow cooker and cook on low for 6-8 hours.
- Carefully remove the short ribs from the pot and set them aside. Discard the bay leaves and thyme sprigs. If desired, skim any excess fat from the surface of the gravy. For a smoother gravy, you can strain the sauce through a fine-mesh sieve, pressing on the solids, or blend a portion of the vegetables back into the sauce.
- Return the short ribs to the rich gravy to coat. Serve hot, garnished with fresh chopped parsley if desired.
💡 Chef's Tips
- Serving Suggestions: These succulent short ribs are perfect served alongside creamy mashed potatoes, fluffy white rice (perhaps with a sprinkle of peas and corn), roasted sweet potatoes or pumpkin, or a refreshing coleslaw and side salad, just like the image suggests!
- Make Ahead: Braised short ribs taste even better the next day as the flavors deepen. Prepare them a day in advance, cool completely, then refrigerate. Reheat gently on the stovetop or in the oven until warmed through.
