Indulge in a comforting dish with this short ribs recipe that’s perfect for any occasion. With tender meat that falls off the bone and a rich, savory sauce, it’s a meal that warms the heart. This recipe combines simple ingredients with a slow-cooking technique to develop deep flavors. Your family and friends will be impressed with the result—serve it up and enjoy every bite!
Ingredients
– 4 pounds beef short ribs
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 carrots, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 2 cups beef broth
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 2 sprigs fresh thyme
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 20 minutes, while cooking time is about 3 hours.
Nutritional Value
Each serving (approximately 8 ounces) contains about 350 calories, 25g of protein, 25g of fat, and 5g of carbohydrates. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Season the short ribs generously with salt and pepper.
3. In a large Dutch oven, heat vegetable oil over medium-high heat.
4. Sear the short ribs on all sides until browned, about 3-4 minutes per side.
5. Remove the ribs and set aside.
6. In the same pot, add chopped onion and carrots; sauté until softened.
7. Stir in minced garlic and cook for about 1 minute.
8. Add red wine, scraping the bottom of the pot to deglaze.
9. Stir in beef broth, tomato paste, Worcestershire sauce, and thyme.
10. Return short ribs to the pot, cover, and transfer to the oven.
11. Cook for 2.5 to 3 hours until meat is fork-tender.
Alternative Ingredients
You can substitute red wine with beef broth for a non-alcoholic version. Additionally, try using different herbs like rosemary or oregano for a unique flavor twist.
Serving and Pairings
Short ribs pair wonderfully with creamy mashed potatoes, roasted vegetables, or a fresh garden salad. A glass of red wine complements the rich flavors beautifully.
Storage and Reheating
Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 300°F (150°C) until heated through. This dish can also be frozen for up to 3 months; simply thaw in the fridge before reheating.
Cooking Mistakes
– Avoid overcrowding the pot while searing; it prevents proper browning.
– Don’t skip the deglazing step; it adds depth to the sauce.
– Ensure the ribs are fully submerged in liquid while cooking.
– Use a meat thermometer to avoid overcooking.
– Allow the dish to rest before serving for better flavor distribution.
Helpful Tips
– Use bone-in short ribs for the best flavor.
– Marinating the ribs overnight enhances the taste.
– Skim excess fat from the sauce before serving.
– For added sweetness, include a tablespoon of brown sugar in the sauce.
FAQs
Can I use other cuts of meat?
Yes, while short ribs are ideal for this recipe, you can also use chuck roast or brisket. Just adjust the cooking time accordingly.
How do I know when the ribs are done?
The ribs are done when they are fork-tender and the meat easily pulls away from the bone.
Can I make this recipe in a slow cooker?
Absolutely! Sear the ribs first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
What wines pair well with short ribs?
Full-bodied red wines like Cabernet Sauvignon or Merlot complement the rich flavors of short ribs perfectly.
Can I make this dish ahead of time?
Yes, short ribs taste even better the next day! Prepare in advance and reheat before serving.
Conclusion
This short ribs recipe is a perfect choice for a hearty meal that impresses with its flavor and tenderness. With a few simple steps, you can create a dish that will have everyone asking for seconds. Enjoy the warmth and satisfaction this dish brings to your table!
Short Ribs Recipe
Ingredients
- 4 pounds beef short ribs
- 2 tablespoons vegetable oil
- 1 onion chopped
- 2 carrots chopped
- 3 cloves garlic minced
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Season the short ribs generously with salt and pepper.
- In a large Dutch oven, heat vegetable 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 aside.
- In the same pot, add chopped onion and carrots; sauté until softened.
- Stir in minced garlic and cook for about 1 minute.
- Add red wine, scraping the bottom of the pot to deglaze.
- Stir in beef broth, tomato paste, Worcestershire sauce, and thyme.
- Return short ribs to the pot, cover, and transfer to the oven.
- Cook for 2.5 to 3 hours until meat is fork-tender.
