Peach Braised Short Ribs Recipe with 3 Delicious Side Options
There’s nothing better than opening the door to a house filled with the fragrance of something incredibly delicious that’s been cooking for hours. My kids love it, and when they come home from school they to a delicious smell they immediately ask what’s for dinner.
When braising ribs it takes a long time to get them perfectly tender—however, it’s easy and the active work time is very minimal. It’s well worth the wait for a scrumptious, one-pot comfort food meal like this. Since it does take a while, let’s make a lot at once and get a few meals out of it. Shall we?
You can change this short ribs recipe up by pairing it with a different side each time you serve it. (Suggestions are below the recipe.)
Peach Braised Short Ribs for 3 meals with 3 Side Options
I've got 3 ways to mix up this scrumptious meal for your next family dinner.
By Valentina Kenney Wein
Servings: about 10
bone-in beef short ribs: 4 pounds
olive oil: for the pan
thinly sliced yellow onion: 3 cups
minced garlic: 1 tablespoon
fresh peaches, peeled and cut into bite-sized pieces: 4 cups
beef stock: 4 cups
fresh thyme sprigs: about 6
balsamic vinegar: 3 tablespoons
Worcestershire sauce: 3 tablespoons
salt and pepper: to taste
fresh peach slices: a few per serving for garnish
veggie options: in the recipe notes below
Step 1: Preheat the oven to 275 degrees F, place the ribs on a baking sheet, and season all of their surfaces generously with salt and pepper.
Step 2: Coat an oven-safe pot that's large enough to accommodate all the ribs with olive oil. (A French oven is perfect, and if even your largest pot is too tight a fit, do this in two batches.) Place the pot over high heat. Add the ribs to the pot once it's very hot---you should hear a sizzling sound, and if you don't, it's not hot enough. Wait until it's very hot and listen for the sizzle! (Searing the meat this way seals in the juices, caramelizes the surface, and reduces the overall cooking time.) Brown the ribs very well, about 2 minutes per side. Remove them from pot, place them on a plate, and set aside.
Step 3: Add the onions and garlic to the pot and cook until soft and slightly golden, about 5 minutes.
Step 4: Add the peaches and cook for a few minutes to soften them.
Step 5: Add the beef stock and stir, scraping any bits of meat off of the bottom of the pan.
Step 6: Bring to a boil, remove from the stove, and return the ribs to the pot and add the thyme.
Step 7: Place the pot in the preheated 275 degree F oven and braise for about 2 hours.
Step 8: Add the balsamic vinegar and Worcestershire, stir, and continue to braise until the meat is very tender and easily comes off the bone, another 1 to 2 hours. Turn the ribs over at least twice during the cooking process.
Step 9: Remove the ribs from the pot, place them on a large plate, and cover with foil. (The meat might slide right off the bone, which is fine.)
Step 10: Place the pot back on the stove over low heat and let it reduce until it's thick, 10 to 15 minutes. For a smoother result, you can use the back of a fork to mash the peach pieces (if any are still intact---the sauce is delicious either way). Season with salt and pepper to taste, return the ribs to the pot, and serve.
Broccoli Orzo. When you're making the orzo, simply add 1½ cups of roughly chopped broccoli to every 1 cup of dry orzo, and an extra ¼ cup of water. (The broccoli pieces should be small.) Season with a bit of garlic powder, onion powder, salt, and pepper.