Tomato-Braised Short Ribs with Slow-Simmered Pan Sauce
Tomato-braised short ribs are the kind of meal that feels both comforting and familiar, especially when cooked slowly and simply. This recipe uses Riverbend Cattle Company short ribs, allowing the natural richness of the beef to deepen as it braises gently in tomatoes and broth.
As the ribs cook, the tomatoes soften and break down, creating a savory pan sauce that clings to the meat without overpowering it. The acidity of the tomatoes balances the richness of the short ribs, resulting in a dish that feels hearty, cozy, and deeply satisfying—perfect for cooler days or slow weekends at home.
Ingredients
- 3–4 lbs Riverbend Cattle Company short ribs
- 2 tablespoons olive oil or beef tallow
- 1 medium onion, thinly sliced
- 1 (28 oz) can crushed tomatoes
- 1 cup beef bone broth
- 1 teaspoon sea salt (or to taste)
- ½ teaspoon black pepper
Instructions
- Preheat oven to 325°F. Pat the short ribs dry and season all sides with salt and black pepper.
- Heat olive oil or tallow in a heavy Dutch oven over medium-high heat. Sear the short ribs until well browned on all sides. This step builds depth and flavor in the final dish.
- Remove the short ribs from the pot and set aside. Reduce heat to medium and add the sliced onion. Cook until softened and lightly golden, scraping up any browned bits from the bottom of the pot.
- Stir in the crushed tomatoes and beef bone broth, mixing well with the onions to create the braising liquid.
- Return the short ribs to the pot, nestling them into the tomato mixture so they are partially submerged.
- Cover the Dutch oven with a tight-fitting lid and transfer to the oven.
- Braise for 3 to 3½ hours, turning the ribs once halfway through cooking, until the meat is tender and pulls easily from the bone.
Serving Notes
Serve the short ribs with the tomato pan sauce spooned generously over the top. The sauce will be rich, savory, and naturally thickened from the long cook time.
This dish pairs well with simple sides like roasted vegetables, mashed potatoes, or cauliflower mash. Leftovers reheat beautifully and often taste even better the next day as the flavors continue to develop.
This tomato-braised preparation highlights the versatility of short ribs and showcases how Riverbend Cattle Company beef shines when cooked patiently and with care.
