Indulge in the rich, melt-in-your-mouth goodness of braised beef short ribs. This dish epitomizes comfort food, combining tender beef with a savory sauce that seeps into every bite. Perfect for a family gathering or a special occasion, braised short ribs offer a delightful culinary experience that is both satisfying and impressive. Let’s dive into this mouthwatering recipe that will elevate your dinner table.
Ingredients
– 4 lbs beef short ribs
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 carrots, diced
– 2 stalks celery, diced
– 4 cloves garlic, minced
– 2 cups beef broth
– 1 cup red wine
– 2 tablespoons tomato paste
– 2 sprigs fresh thyme
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4. Preparation time is approximately 20 minutes, and cooking time is about 2.5 to 3 hours.
Nutritional Value
Each serving (approximately 6 oz) contains:
– Calories: 450
– Protein: 35g
– Fat: 30g
– Carbohydrates: 10g
This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 325°F (160°C).
2. Season the short ribs with salt and pepper.
3. In a large Dutch oven, heat olive oil over medium-high heat.
4. Sear the short ribs on all sides until browned, then remove them from the pot.
5. Add onion, carrots, and celery to the pot; sauté until softened.
6. Stir in garlic and cook for another minute.
7. Add red wine to deglaze the pot, scraping up any browned bits.
8. Stir in beef broth and tomato paste, mixing well.
9. Return the short ribs to the pot and add thyme.
10. Cover and transfer to the oven; braise for 2.5 to 3 hours until tender.
Alternative Ingredients
You can substitute short ribs with chuck roast for a leaner option. Additionally, if you prefer a non-alcoholic recipe, use extra beef broth instead of red wine.
Serving and Pairings
Braised beef short ribs pair beautifully with creamy mashed potatoes, roasted vegetables, or a fresh green salad. A glass of red wine complements the rich flavors perfectly.
Storage and Reheating
Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. To reheat, gently warm in the oven or on the stovetop, adding a splash of broth if necessary.
Cooking Mistakes
– Avoid overcrowding the pot while searing.
– Don’t rush the browning process; it adds flavor.
– Ensure the ribs are submerged in the braising liquid.
– Check for seasoning before serving.
– Let the dish rest before serving to enhance flavors.
Helpful Tips
– Use a meat thermometer to check for doneness.
– Choose high-quality wine for better flavor.
– For a deeper flavor, let the dish sit overnight in the fridge.
– Garnish with fresh herbs before serving.
FAQs
What cut of beef is best for braising?
Short ribs are ideal due to their marbling and connective tissue, which break down during slow cooking, resulting in tender meat.
Can I make this dish in a slow cooker?
Yes, brown the ribs first, then transfer everything to a slow cooker and cook on low for 7-8 hours.
How can I thicken the sauce?
To thicken the sauce, remove the ribs after cooking and simmer the liquid until reduced. You can also mix in a cornstarch slurry.
What wine should I use for braising?
Choose a full-bodied red wine such as Cabernet Sauvignon or Merlot for optimal flavor.
Can I use other herbs?
Yes, rosemary or bay leaves can be used for a different flavor profile.
Conclusion
Braised beef short ribs are a true testament to the art of slow cooking, delivering a dish that’s both flavorful and comforting. With their tender texture and rich sauce, they are sure to become a favorite at your dinner table. Enjoy the process and savor the delicious results!
Braised Beef Short Ribs
Ingredients
- 4 lbs beef short ribs
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (160°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, then remove them from the pot.
- Add onion, carrots, and celery to the pot; sauté until softened.
- Stir in garlic and cook for another minute.
- Add red wine to deglaze the pot, scraping up any browned bits.
- Stir in beef broth and tomato paste, mixing well.
- Return the short ribs to the pot and add thyme.
- Cover and transfer to the oven; braise for 2.5 to 3 hours until tender.
