Braised Beef Short Ribs
Indulge in the rich, tender flavors of braised beef short ribs, a dish that is both luxurious and comfortingly hearty. This recipe showcases how slow cooking can transform simple ingredients into a succulent meal that will impress your guests and warm your soul. Whether served over creamy mashed potatoes or alongside seasonal vegetables, each bite promises to be a delightful experience.
Ingredients
– 4 beef short ribs
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 carrots, diced
– 3 garlic cloves, minced
– 2 cups beef broth
– 1 cup red wine
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– Fresh thyme and rosemary
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is 20 minutes, with a cooking time of approximately 3 hours.
Nutritional Value
Each serving (1 short rib) contains approximately:
– Calories: 350
– Protein: 25g
– Fat: 28g
– Carbohydrates: 7g
– Fiber: 1g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 300°F (150°C).
2. Season the short ribs generously with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat.
4. Sear the short ribs until browned on all sides, about 3-4 minutes per side.
5. Remove the ribs and set aside.
6. In the same pot, add onions, carrots, and garlic; sauté until softened.
7. Stir in tomato paste and cook for 1 minute.
8. Pour in red wine, scraping up any browned bits from the bottom.
9. Add beef broth and Worcestershire sauce; bring to a simmer.
10. Return the short ribs to the pot, add herbs, cover, and transfer to the oven.
11. Braise for 2.5 to 3 hours until meat is tender.
12. Remove from oven, let rest for 10 minutes before serving.
Alternative Ingredients
You can substitute beef short ribs with pork or lamb shanks for a different flavor. Additionally, if you prefer a non-alcoholic version, use more beef broth in place of the red wine.
Serving and Pairings
Braised beef short ribs pair beautifully with creamy mashed potatoes, polenta, or a side of grilled vegetables. A fresh green salad or crusty bread also complements this dish perfectly.
Storage and Reheating
Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a covered dish in the oven at 300°F (150°C) until warmed through. You can freeze the ribs for up to 3 months.
Cooking Mistakes
– Don’t rush the browning process; it adds flavor.
– Avoid overcrowding the pot when searing.
– Ensure the ribs are fully submerged in liquid during braising.
– Don’t skip the resting period after cooking; it enhances tenderness.
– Adjust seasoning at the end for best flavor results.
Helpful Tips
– Use a good quality wine for better flavor.
– Choose bone-in short ribs for more richness.
– Let the dish cool before refrigerating for easier fat removal.
– Use fresh herbs for a more vibrant taste.
FAQs
How can I ensure my short ribs are tender?
Cooking the ribs low and slow is key. Braising for several hours allows the tough connective tissues to break down, resulting in tender meat.
Can I make braised short ribs in a slow cooker?
Yes, sear the ribs first, then transfer them to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours.
What wine is best for braising short ribs?
A full-bodied red wine, such as Cabernet Sauvignon or Merlot, works best due to its rich flavor that complements the beef.
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.
Can I use frozen short ribs?
Yes, but be sure to thaw them in the refrigerator overnight before cooking for even browning and cooking.
Conclusion
Braised beef short ribs are a comforting dish that brings warmth and satisfaction to any table. With a rich sauce and tender meat, this recipe is perfect for family gatherings or cozy dinners, leaving everyone wanting more. Enjoy the process and the delightful flavors!
Braised Beef Short Ribs
Ingredients
- 4 beef short ribs
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots diced
- 3 garlic cloves minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- Fresh thyme and rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C).
- Season the short ribs generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the short ribs until browned on all sides, about 3-4 minutes per side.
- Remove the ribs and set aside.
- In the same pot, add onions, carrots, and garlic; sauté until softened.
- Stir in tomato paste and cook for 1 minute.
- Pour in red wine, scraping up any browned bits from the bottom.
- Add beef broth and Worcestershire sauce; bring to a simmer.
- Return the short ribs to the pot, add herbs, cover, and transfer to the oven.
- Braise for 2.5 to 3 hours until meat is tender.
- Remove from oven, let rest for 10 minutes before serving.
