Food Recipes Spice-Braised Short Ribs 4.6 (5) Add your rating & review Rich and smoky, lightly sweet, and tender through and through, but the best part? Most of the cooking time is hands off. By Robby Melvin Robby Melvin Robby Melvin is professional chef and Test Kitchen director for Southern Living Magazine. Highlights: * Honed his skills as a chef under Frank Sitt and Chris Hastings * Former chef de cuisine at Hot and Hot Fish Club * Work has been featured in Food & Wine, Real Simple, Coastal Living, and more Real Simple's Editorial Guidelines Updated on September 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 45 mins Total Time: 16 hrs 30 mins Yield: 8 Jump to Nutrition Facts Jump to recipe Many recipes call for seasoning the ribs right before browning, but this rack is salted at least 12 hours ahead of time. That's because the salt is in the marinade, giving it ample time to tenderize the meat. The rack then cooks gently for about 3 hours, making for even more tender goodness. This dish is crowd-pleasing and easy to transport, meaning you can (and should!) take it to your next dinner party. Carry the ribs and sauce right in their pot, and then gently reheat them on the stove when you arrive. Pack the parsley mixture separately and sprinkle it on at the last minute. 10 Great Side Dishes That Pair Perfectly With Ribs Ingredients 2 Fresno chiles, seeded and chopped 1 tablespoon kosher salt 2 teaspoons smoked paprika 2 teaspoons dried oregano 1 ½ teaspoons black pepper 1 teaspoon ground cumin 1 teaspoon ground cinnamon ¼ cup plus 2 tablespoons olive oil, divided 5 cloves garlic, chopped, divided 8 bone-in beef short ribs (4 to 5 pounds) 4 cups low-sodium beef broth 1 ¾ cups dry red wine 1 14.5-oz can whole, peeled tomatoes, drained 3 ribs celery, chopped 2 medium carrots, chopped (about 1.5 cups) 1 medium yellow onion, chopped (about 1.5 cups) ½ cup chopped fresh flat-leaf parsley ½ cup chopped fresh mint 2 teaspoons lemon zest Directions In a medium bowl, stir chiles, salt, paprika, oregano, pepper, cumin, cinnamon, ¼ cup oil, and half the garlic. Rub the chile mixture all over the ribs, cover, and chill 12 to 24 hours. Let the ribs stand at room temperature for 30 minutes. Bring beef broth to a boil in a medium saucepan and cook until reduced by half, 15 to 20 minutes. Preheat oven to 300°F. Heat remaining 2 tablespoons oil in a large heavy-bottomed pot over medium. Working in batches, add ribs and cook until browned, about 3 minutes per side. Transfer ribs to a platter, remove the pot from heat, discard drippings, and then wipe the pot clean. Pour wine into the pot and bring to a boil. Cook until reduced to 1 cup, about 5 minutes. Add reduced broth and stir to combine. Add ribs to the pot along with tomatoes, celery, carrots, and onion. Return to a boil, cover, and transfer to the oven. Braise until meat is tender and easily pulls away from the bone, 3 to 3½ hours. Meanwhile, stir parsley, mint, lemon zest, and remaining half of garlic in a small bowl. Transfer ribs to a serving platter and tent with foil. Skim fat from cooking liquid and discard. Strain braising liquid and discard solids. Serve ribs with sauce, topped with parsley mixture. Chef's Notes Tip: Transport the ribs and sauce right in their pot so you can gently reheat them on the stove when you arrive. Pack the parsley mixture separately and sprinkle it on at the last minute. Rate it Print Nutrition Facts (per serving) 357 Calories 23g Fat Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 357 % Daily Value * Total Fat 23g 29% Cholesterol 65mg 22% Total Sugars 4g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.