Indulge in the heartwarming flavors of braised short ribs, a dish that transforms simple ingredients into a culinary masterpiece. This recipe features succulent beef short ribs slowly cooked until they’re meltingly tender, bathed in a rich, savory sauce. Ideal for family gatherings or a comforting dinner, this dish is sure to impress your guests. Let’s dive into the details of creating this delightful meal that will warm your heart and satisfy your taste buds.
Ingredients
- 4 lbs beef short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 bay leaf
- Salt and pepper to taste
- Fresh herbs (like thyme or rosemary) for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 20 minutes, and cooking time is approximately 3 hours.
Nutritional Value
One serving (approximately 8 oz of meat with sauce) contains approximately 400 calories, 30g fat, 28g protein, and 6g carbohydrates. This nutritional value is based on a single serving.
Step-by-Step Cooking Process
- Preheat your oven to 325°F (163°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 on all sides until browned, about 2-3 minutes per side.
- Remove the ribs and set aside.
- Add onion, carrots, and celery to the pot; sauté for 5 minutes until softened.
- Stir in garlic and cook for an additional minute.
- Add red wine, scraping the bottom of the pot to deglaze.
- Mix in beef broth, tomato paste, and bay leaf.
- Return the short ribs to the pot, ensuring they are submerged in liquid.
- Cover and transfer to the oven; braise for 2.5-3 hours until tender.
- Remove from the oven and let rest for a few minutes before serving.
Alternative Ingredients
If you want to make this recipe lighter, consider using chicken thighs instead of beef short ribs. You can also substitute red wine with beef broth for a non-alcoholic version, or use a splash of balsamic vinegar for added depth.
Serving and Pairings
Braised short ribs pair wonderfully with creamy mashed potatoes, polenta, or a side of roasted vegetables. A robust red wine or a dark beer complements the dish nicely.
Storage and Reheating
Store leftover braised short ribs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a saucepan over low heat, adding a splash of broth if needed. You can also freeze the dish for up to 3 months; just thaw overnight in the fridge before reheating.
Cooking Mistakes
- Not searing the meat properly can lead to a lack of flavor.
- Using too high heat can toughen the meat instead of tenderizing it.
- Skipping the deglazing step can leave burnt bits that affect flavor.
- Overcooking or undercooking the ribs can change the texture.
- Not allowing the dish to rest after cooking can result in a loss of juices.
Helpful Tips
- Choose well-marbled ribs for the best flavor and tenderness.
- Let the ribs sit at room temperature for 30 minutes before cooking.
- Feel free to add additional vegetables, like mushrooms or potatoes, for variety.
- Use fresh herbs to enhance the flavor profile.
- Make this dish a day ahead for even richer flavors.
FAQs
Can I use boneless short ribs for this recipe?
Yes, you can use boneless short ribs; just adjust the cooking time as needed, typically reducing it slightly since they cook faster than bone-in ribs.
What can I use if I don’t have red wine?
If you don’t have red wine, you can substitute it with additional beef broth or a mixture of grape juice and vinegar for acidity.
How do I know when the short ribs are done?
The short ribs are done when they are fork-tender and have pulled away from the bone. You can test this by inserting a fork into the meat.
Can I make this recipe in a slow cooker?
Absolutely! After searing the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
How do I thicken the sauce?
To thicken the sauce, you can remove the ribs, then simmer the sauce uncovered until it thickens. Alternatively, mix a tablespoon of cornstarch with water and stir it into the sauce.
Conclusion
Braised short ribs are a classic dish that brings warmth and comfort to any table. With tender meat and a rich sauce, this recipe is perfect for gatherings or cozy nights at home. Follow the steps, and you’ll create a dish that will have everyone asking for seconds!
Braised Short Ribs Recipe
Ingredients
- 4 lbs beef short ribs
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 bay leaf
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat your oven to 325°F (163°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 on all sides until browned, about 2-3 minutes per side.
- Remove the ribs and set aside.
- Add onion, carrots, and celery to the pot; sauté for 5 minutes until softened.
- Stir in garlic and cook for an additional minute.
- Add red wine, scraping the bottom of the pot to deglaze.
- Mix in beef broth, tomato paste, and bay leaf.
- Return the short ribs to the pot, ensuring they are submerged in liquid.
- Cover and transfer to the oven; braise for 2.5-3 hours until tender.
- Remove from the oven and let rest for a few minutes before serving.
