Slow-Braised Short Ribs with Israeli Spices and Southern BBQ Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Tender beef short ribs slowly cooked in a rich sauce featuring Israeli spices and a tangy Southern-style barbecue glaze. This fusion-inspired beef ready in about 215 minutes pairs beef short ribs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, 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.

Ingredients

• 3 lbs beef short ribs
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef broth
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 1/2 tsp chipotle powder
• 3 fresh thyme sprigs
• 2 bay leaves

Instructions

1. Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs with 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp smoked paprika evenly on all sides.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the short ribs for 3-4 minutes per side until deeply browned. Remove ribs and set aside.
3. Step 3: Add 1 large diced yellow onion, 1 diced carrot, and 1 diced celery stalk to the pot. Cook for 6 minutes, stirring occasionally, until softened.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
5. Step 5: Pour in 1 cup red wine, scraping the bottom of the pot to loosen browned bits. Let wine reduce by half, about 5 minutes.
6. Step 6: Return the short ribs to the pot. Add 2 cups beef broth, 2 tbsp honey, 2 tbsp apple cider vinegar, 1/2 tsp chipotle powder, 3 fresh thyme sprigs, and 2 bay leaves.
7. Step 7: Cover pot with lid and transfer to the oven. Braise for 3 hours until short ribs are fork-tender and sauce has thickened.
8. Step 8: Remove ribs and strain sauce if desired. Serve ribs drizzled with the rich braising sauce.