📍 Where this dish comes from: Houston, Texas · Emancipation Park
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Discover the history of this region →
Short ribs bring a special-occasion feel to the beef chapter — well-marbled, slow-braised, and finished in a gravy that turns glossy and deep red as it reduces. It’s a dish that looks and eats like something from a much fancier kitchen, with none of the complicated technique.
What You’ll Need
Servings: 4 servings
Calories: 460kcal
Ingredients
- 3 lbs bone-in beef short ribs
- 2 tbsp avocado oil
- 1 onion diced
- 2 cloves garlic minced
- 1 can (14 oz) crushed tomatoes
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Season short ribs generously with salt and pepper.
- Heat avocado oil in a heavy pot over medium-high heat. Sear ribs in batches, about 3–4 minutes per side, until deeply browned. Remove and set aside.
- Add onion to the pot, cooking 5 minutes until softened. Add garlic and cook 1 minute more.
- Stir in crushed tomatoes, broth, tomato paste, smoked paprika, and bay leaves.
- Return ribs to the pot, cover, and simmer 2 to 2 1/2 hours, until the meat is tender and pulling from the bone.
- Remove bay leaves, skim excess fat, season with salt and pepper, and serve.
Nutrition
Serving: 1serving | Calories: 460kcal | Protein: 32g | Fat: 34g | Fiber: 2g
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Health Benefits
- Short ribs provide a rich source of protein and iron.
- A slow braise breaks down connective tissue naturally, without needing breading.
- Tomato-based gravy contributes lycopene and antioxidants to the dish.
Pairs Well With
- Buttery Southern Mashed Cauliflower
- Bacon and Cheddar Broccoli Salad