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Ultra close up macro shot of fall apart tender bone-in braised beef short ribs simmering in rich herb bone broth reduction gravy with carrots and pearl onions

Melt-in-Your-Mouth Halal Braised Beef Short Ribs

Fall-apart tender bone-in beef short ribs slow-braised to perfection in a deeply savory herb bone broth reduction with caramelized pearl onions and tender whole carrots. 100% Halal wholesome holiday dining without wine or alcohol.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Calories: 640
Ingredients Method Nutrition Notes

Ingredients
  

For Searing the Short Ribs
  • 4 lbs Halal beef short ribs
  • 2 tbsp olive oil
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
For the Savory Braising Reduction
  • 1 cup pearl onions
  • 4 medium carrots
  • 3 stalks celery
  • 6 cloves fresh garlic
  • 2 tbsp tomato paste
  • 2 tbsp flour
  • 4 cups Halal beef bone broth
  • 2 tbsp pomegranate molasses
  • 1 tbsp Worcestershire sauce
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 pieces bay leaves

Method
 

Deep Hard Sear on Short Ribs
  1. Preheat oven to 325°F (165°C). Pat short ribs completely dry with paper towels. Season aggressively on all sides with kosher salt and coarse black pepper.
  2. Heat olive oil in a large heavy enameled Dutch oven over medium-high heat. Sear ribs in batches undisturbed for 3 to 4 minutes per side until a deep mahogany-brown caramelized crust develops on all sides. Transfer to a platter.
Build the Braising Aromatics
  1. Pour off all but 2 tablespoons of rendered beef tallow from the Dutch oven. Add pearl onions, carrots, celery, and smashed garlic; sauté for 4 to 5 minutes until caramelized around the edges.
  2. Stir in tomato paste and flour, cooking for 2 minutes to toast the paste and eliminate raw flour taste.
  3. Pour in pomegranate molasses (or balsamic) and 1 cup of beef bone broth, scraping the pot bottom vigorously with a wooden spoon to dissolve all deep caramelized fond bits into the sauce.
Slow Oven Braise to Fork-Tenderness
  1. Pour in remaining 3 cups of beef bone broth and Worcestershire sauce. Add fresh rosemary, thyme, and bay leaves. Nestle seared short ribs (bone-side down) back into the pot so they are submerged halfway to three-quarters.
  2. Bring to a gentle simmer on the stove, cover tightly with the heavy lid, and transfer to the preheated oven.
  3. Braise undisturbed for 2.5 to 3 hours until the beef is impossibly tender and effortlessly slides off the bone with a butter knife.
  4. Skim excess fat from the surface of the sauce. Discard bay leaves and herb stems. Spoon the glossy rich reduction over short ribs and serve piping hot over fluffy garlic mashed potatoes.

Nutrition

Serving: 1gCalories: 640kcalCarbohydrates: 14gProtein: 48gFat: 42gSaturated Fat: 18gCholesterol: 165mgSodium: 720mgPotassium: 890mgFiber: 3gSugar: 7gVitamin A: 4200IUVitamin C: 8mgCalcium: 60mgIron: 5.6mg

Notes

PRO TIP: Swapping wine for rich beef bone broth united with a touch of tart pomegranate molasses or balsamic vinegar creates the exact dark, complex acidity of traditional French braises while keeping the dish 100% Halal wholesome.

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