Introduction
Get ready to dive into flavor town with these mouthwatering Braised Beef Short Ribs! Perfect for impressing your dinner guests or cozying up with a comforting meal, this dish is a show-stopper that’s guaranteed to tantalize your taste buds.
Detailed Ingredients with Measures
- 4 lbs beef short ribs, bone-in
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups red wine (Cabernet Sauvignon recommended)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 2.5 to 3 hours
- Total Time: Approximately 3 hours
- Yield: 4-6 servings
Prep those Ribs:
Preheat your oven to a cozy 350°F (175°C). Give those short ribs a generous sprinkle of salt and pepper for some love.
Sear to Perfection:
In a Dutch oven or heavy pot, heat olive oil over medium-high. Sear the ribs until they’re gorgeously browned on all sides (about 3-4 minutes per side). Set aside.
Veggie Time:
In the same pot, toss in onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for a fragrant minute.
Wine & Dine:
Pour in the red wine. Scrape the pot’s bottom to release all those flavorful bits. Let it simmer and reduce slightly (5-7 minutes).
Build the Flavor:
Add short ribs back to the pot. Pour in beef broth, tomato paste, thyme, rosemary, and bay leaf. The liquid should cover about 2/3 of the ribs. Simmer gently.
Braise It:
Pop a lid on your pot and slide it into the oven. Braise for 2.5 to 3 hours until ribs are ultra-tender. Keep an eye on liquid levels, topping with broth if needed.
Finish & Serve:
Remove from oven and let it sit. Skim any extra fat. Spoon the rich braising liquid over the ribs and serve with mashed potatoes or polenta.
Nutritional Info
Each serving is a deliciously indulgent treat!
Enjoy your culinary masterpiece and make sure to pair it with a glass of your favorite red wine for the full experience! Bon appétit! 🍖🍷🥂
Detailed Directions and Instructions
Prep those Ribs
Preheat your oven to a cozy 350°F (175°C). Give those short ribs a generous sprinkle of salt and pepper for some love.
Sear to Perfection
In a Dutch oven or heavy pot, heat olive oil over medium-high. Sear the ribs until they’re gorgeously browned on all sides (about 3-4 mins per side). Set aside.
Veggie Time
In the same pot, toss in onion, carrots, and celery. Sauté until softened, about 5 mins. Add garlic and cook for a fragrant minute.
Wine & Dine
Pour in the red wine. Scrape the pot’s bottom to release all those flavorful bits. Let it simmer and reduce slightly (5-7 mins).
Build the Flavor
Add short ribs back to the pot. Pour in beef broth, tomato paste, thyme, rosemary, and bay leaf. The liquid should cover about 2/3 of the ribs. Simmer gently.
Braise It
Pop a lid on your pot and slide it into the oven. Braise for 2.5 to 3 hours until ribs are ultra-tender. Keep an eye on liquid levels, topping with broth if needed.
Finish & Serve
Remove from oven and let it sit. Skim any extra fat. Spoon the rich braising liquid over the ribs and serve with mashed potatoes or polenta.
Notes
Wine Selection
Choosing a quality red wine, such as Cabernet Sauvignon, enhances the flavor of the dish.
Serving Suggestions
Serve the braised short ribs over creamy mashed potatoes or alongside polenta for a comforting meal.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for longer storage.
Cook techniques
Preparation
Start by seasoning your short ribs generously with salt and pepper. This simple step adds essential flavor to your meat.
Searing
Sear your beef short ribs in a hot Dutch oven with olive oil. This technique caramelizes the meat, enhancing its flavor and creating a beautiful crust.
Sautéing Vegetables
Sauté your chopped onions, carrots, and celery until softened. This forms the flavor base for your braising liquid.
Deglazing
After cooking the vegetables, add red wine to deglaze the pot. This process releases the browned bits stuck to the bottom, infusing your dish with rich flavors.
Building the Braise
Return the short ribs to the pot and add broth, tomato paste, and herbs. The liquid should cover about two-thirds of the ribs for optimal braising.
Braising
Cover your pot and transfer it to a preheated oven. Braising at a low temperature for several hours results in tender, flavorful meat.
Finishing Touches
After removing the pot from the oven, let it rest. Skim off excess fat from the braising liquid before serving the ribs with a drizzle of the sauce.
FAQ
Can I use a different cut of beef for this recipe?
Yes, other cuts like chuck roast can work, but the cooking time may vary.
What wine should I use?
A robust red wine, such as Cabernet Sauvignon or Merlot, is ideal for braising.
Can I make this dish ahead of time?
Absolutely! Braised short ribs taste even better the next day. Just reheat gently before serving.
What can I serve with braised short ribs?
Mashed potatoes, polenta, or crusty bread make excellent accompaniments.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage.
Conclusion
This recipe for Braised Beef Short Ribs promises an unforgettable meal that combines rich flavors and tender meat—perfect for any occasion.
More recipes suggestions and combination
Red Wine Braised Lamb Shanks
Try a similar method with lamb shanks for a delightful twist.
Vegetarian Mushroom Bourguignon
A hearty vegetarian alternative that’s just as comforting and flavorful.
Slow Cooker Beef Stew
For an easy, no-fuss meal, opt for a slow cooker beef stew using similar ingredients.
Classic Beef Stroganoff
Transform tender beef into a creamy stroganoff, perfect over egg noodles.
