Indulge in the comforting flavors of braised short ribs, a dish that combines succulent beef with aromatic herbs and vegetables. Perfect for a family gathering or a special occasion, this recipe guarantees melt-in-your-mouth tenderness and a savory sauce that will have everyone coming back for seconds. Follow our detailed instructions to create this mouthwatering meal that warms the heart and soul.
Ingredients
– 4 lbs beef short ribs
– 2 tbsp olive oil
– 1 onion, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– 4 cloves garlic, minced
– 1 cup red wine
– 2 cups beef broth
– 2 tbsp tomato paste
– 2 sprigs fresh thyme
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 20 minutes, and cooking time is about 3 hours.
Nutritional Value
Per serving (1 rib with sauce): Calories: 450, Protein: 30g, Fat: 30g, Carbohydrates: 10g, Fiber: 2g. Note: Nutritional values may vary based on ingredient brands.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Season the short ribs with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat.
- Sear the short ribs on all sides until browned, about 3-4 minutes per side.
- Remove the ribs and set them aside.
- Add chopped onion, carrots, and celery to the pot, and sauté for 5 minutes.
- Add minced garlic and cook for another minute.
- Pour in the red wine, scraping the bottom to deglaze the pot.
- Add beef broth, tomato paste, and thyme, stirring to combine.
- Return the short ribs to the pot, cover, and transfer to the oven.
- Braise for 2.5-3 hours or until the meat is tender and falling off the bone.
Alternative Ingredients
You can substitute red wine with beef broth for a non-alcoholic version or use different herbs like rosemary for a unique flavor profile.
Serving and Pairings
Braised short ribs pair wonderfully with creamy mashed potatoes, polenta, or crusty bread. A side of roasted vegetables or a fresh salad complements the dish perfectly.
Storage and Reheating
Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the oven. Braised short ribs can also be frozen for up to 3 months.
Cooking Mistakes
- Don’t rush the browning process; it adds flavor.
- Ensure you deglaze the pot well to capture all flavors.
- Don’t skip the braising time; it’s crucial for tenderness.
- Adjust seasoning before serving for the best taste.
- Use a heavy pot to distribute heat evenly.
Helpful Tips
- For extra flavor, add mushrooms to the vegetable mix.
- Let the dish cool before refrigerating for better storage.
- Use fresh herbs for a more vibrant taste.
- Consider serving with a drizzle of balsamic reduction.
FAQs
Can I use a slow cooker for this recipe?
Yes, you can adapt this recipe for a slow cooker. Sear the ribs first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
What should I do if my ribs are tough?
If your ribs are tough, they may need more time to braise. Check them regularly and continue cooking until tender.
Can I make this dish ahead of time?
Absolutely! Braised short ribs taste even better the next day. Just reheat gently before serving.
What wine pairs well with braised short ribs?
A full-bodied red wine, such as Cabernet Sauvignon or Merlot, pairs beautifully with this dish.
How do I know when the short ribs are done?
The ribs are done when they are fork-tender and the meat easily pulls away from the bone.
Conclusion
Braised short ribs are a classic dish that brings warmth and comfort to any table. With rich flavors and tender meat, this recipe is sure to impress your family and guests alike. Enjoy this delightful meal paired with your favorite sides for a truly memorable dining experience.
Braised Short Ribs Recipe
Ingredients
- 4 lbs beef short ribs
- 2 tbsp olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 1 cup red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Season the short ribs with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat.
- Sear the short ribs on all sides until browned, about 3-4 minutes per side.
- Remove the ribs and set them aside.
- Add chopped onion, carrots, and celery to the pot, and sauté for 5 minutes.
- Add minced garlic and cook for another minute.
- Pour in the red wine, scraping the bottom to deglaze the pot.
- Add beef broth, tomato paste, and thyme, stirring to combine.
- Return the short ribs to the pot, cover, and transfer to the oven.
- Braise for 2.5-3 hours or until the meat is tender and falling off the bone.
