Slow-Cooked Short Ribs with Onion & Pan Juices

Slow-Cooked Short Ribs with Onion & Pan Juices

Short ribs are a cut that rewards time. This recipe focuses on slow cooking Riverbend Cattle Company short ribs with onion and broth, creating a dish that’s deeply savory and satisfying without unnecessary additions.

The long cook time allows the meat to soften fully while developing rich pan juices that bring everything together.

Ingredients

  • 3–4 lbs Riverbend Cattle Company short ribs
  • 2 tablespoons beef tallow or olive oil
  • 1 large onion, sliced
  • 2 cups beef broth
  • Salt and black pepper

Instructions

  1. Season short ribs generously.
  2. Sear ribs in a Dutch oven until deeply browned.
  3. Add onion and broth.
  4. Cover and braise at 325°F for 3 hours.
  5. Turn ribs once halfway through cooking.

Serving Notes

Spoon the onion-rich pan juices over the ribs before serving. These short ribs are hearty enough to stand alone and reheat beautifully for leftovers.

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About Riverbend Cattle Company

Riverbend Cattle Company is a cattle ranch located on the shores of the Withlacoochee River and Bonnet Lake, just outside historic Floral City, Florida. We raise grass-fed, grain-finished beef cattle in a compassionate and sustainable manner so that the beef is healthy and tastes amazing.

We offer a one-stop shop for families and individuals that want to incorporate a healthy and local meat diet into their lives. Our mission is to carry on the rich Florida farming history by offering and supporting local families and their recipes, handed down for generations. 

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