Our Braised Short Ribs are so delicious, full of flavor. It makes such a succulent meal. These ribs are the kind of food that will have you licking your lips in anticipation.


  • 3 ½ pounds of short ribs, bone in
  • ½ cup of all purpose flour
  • 1 tablespoon of Slap Ya Mama seasoning (Cajun Seasoning)  
    • Salt and freshly ground pepper
    • 1/4 cup of vegetable oil
    • 1 yellow onion, peeled and sliced
  • 2 cups of baby carrots
  • 2 tablespoons of tomato paste
  • 6 cloves of garlic, chopped
  • 2 cups of beef stock
  • 2 bay leaves
  • 3 sprigs of thyme


Preheat oven to 350°F

 Season ribs to taste with the Slap Ya Mama, salt and pepper

 Heat oil in a large, heavy bottomed ovenproof pan over medium high heat

Dredge ribs in flour, shaking excess flour off

 Add ribs and brown on all sides

 Work in batches if you need to so that the ribs don’t get crowded (this will help with browning).

 Transfer ribs to a plate  

Add the onions and carrots to the pan and sauté, stirring often, until lightly browned, about 8 minutes

Add tomato paste and cook, stirring constantly for about 3 minutes

Add Garlic and cook for about 1 minute

Remove vegetables, set aside

Increase the heat to medium high heat 

 Then add the beef stock to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan

 Reduce liquid until thick and slightly syrupy, about 15 minutes.

 Return the ribs to the pan; add enough water or more beef stock to cover the ribs

Add thyme and bay leaf

 Bring to a boil, cover with foil, and place in the oven

 Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours

 During the last 1/2 hour of cooking, add back in the vegetables

Skim grease off the top before serving.  Serve over a bed of rice.