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Braised Beef Short Ribs

1 jar Yassa sauce
2 tbsp oil
2 lbs bone-in short ribs trimmed of fat
1 medium yellow onion diced
1 medium red bell pepper diced
¼-½ cup finely diced celery
½ cup shredded carrots
2 cups stock, beer, wine or water (enough to just cover ribs)


  1. Heat oil to high heat in a large and heavy ovenproof cooking pot. Add ribs in single layer to pot; brown on all sides. Remove from pan and set aside.

  2. Reduce heat to medium-high; add onions, celery and peppers. Cook until soft and caramelized. Add jar of Yassa sauce, carrots, and liquid of your choice scraping bottom of pan to release all the flavorful brown bits.

  3. Return ribs and any accumulated juices to pot, arranging in a single layer. Bring to a boil and immediately turn down to a simmer. Continue simmering, covered, on your stove top for 2½3 hours or transfer to a 325° preheated oven and braise for 2½-3 hours. Ribs should be fork tender and falling off the bone. Allow to rest uncovered for 20 minutes before serving. Before serving, skim any leftover fat from the top or refrigerate overnight, then remove solid fat from top.

  4. Serve over mashed potatoes, rice, pasta or creamy polenta with a side of greens.