Brockton-Style Braised Beef Short Ribs

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fall-apart beef short ribs simmered in a rich tomato-herb broth with root vegetables. This Latin American recipe, ready in about 200 minutes, pairs beef short ribs, diced carrots, diced onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 4 American cuisine 420 cal/serving

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Ingredients

1.5 lbs beef short ribs
1 cup diced carrots
1 medium diced onions
1 can (14 oz) canned crushed tomatoes
2 cups beef broth
2 sprigs fresh rosemary
2 bay leaves
2 tbsp olive oil
1 tbsp all-purpose flour
1 tsp fresh thyme

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Pat short ribs dry and season with salt and pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Sear ribs in batches for 3 minutes per side until deeply browned, then set aside.
Step 2: Add diced onions to the pot and cook for 5 minutes until softened. Stir in 1 tbsp all-purpose flour and cook for 1 minute to eliminate raw flour taste.
Step 3: Add crushed tomatoes, beef broth, diced carrots, rosemary, and bay leaves. Return ribs to the pot, ensuring they're partially submerged. Bring to a gentle simmer.
Step 4: Cover and transfer to a preheated 325°F oven. Braise for 3 hours until meat is fork-tender, then remove ribs and strain the liquid through a fine-mesh sieve into a clean pot.
Step 5: Simmer the strained liquid over medium heat for 20 minutes until reduced by half, stirring occasionally. Stir in fresh thyme and return ribs to the pot to coat.