Braised beef short ribs are a comforting and flavorful dish that’s perfect for special occasions or a cozy dinner at home. Slow-cooked in red wine and beef stock with a medley of vegetables and herbs, these short ribs become incredibly tender and delicious. Let’s dive into the recipe!
Ingredients
Meats
- 6 bone-in short ribs
Fruits and Vegetables
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 4 sprigs fresh herbs (such as thyme, rosemary, or parsley)
Canned Goods
- 4 cups beef stock
- 1 tbsp tomato paste
Culinary Aids and Spices
- 4 tbsp all-purpose flour
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes
- 1 tsp salt
Oils and Vinegars
- 3 tbsp extra virgin olive oil
Beers, Wines, and Spirits
- 3 cups dry red wine
Instructions
Step 1: Prepare the Short Ribs
- Season the Ribs:
- Pat the short ribs dry with paper towels. Season them generously with salt and ground black pepper.
- Dredge in Flour:
- Lightly coat each short rib in the all-purpose flour, shaking off any excess.
Step 2: Sear the Short Ribs
- Heat the Oil:
- In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of extra virgin olive oil over medium-high heat.
- Sear the Ribs:
- Working in batches, sear the short ribs on all sides until they are deeply browned, about 3-4 minutes per side. Remove the ribs from the pot and set them aside.
Step 3: Prepare the Vegetables
- Cook the Vegetables:
- In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 5-7 minutes.
- Add Garlic and Tomato Paste:
- Add the minced garlic and tomato paste to the pot. Cook for another 1-2 minutes, stirring frequently.
Step 4: Deglaze and Braise
- Deglaze with Wine:
- Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil and let it cook for about 10 minutes, or until the wine has reduced by half.
- Add Beef Stock and Herbs:
- Stir in the beef stock, red pepper flakes, and fresh herb sprigs. Return the short ribs to the pot, making sure they are submerged in the liquid.
- Simmer:
- Bring the mixture to a simmer. Once simmering, cover the pot and transfer it to a preheated oven at 325°F (165°C).
Step 5: Braise in the Oven
- Braise the Ribs:
- Braise the short ribs in the oven for 2.5 to 3 hours, or until the meat is incredibly tender and falling off the bone.
Step 6: Serve
- Remove the Ribs:
- Carefully remove the short ribs from the pot and set them aside on a serving platter.
- Strain the Sauce:
- Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat from the surface of the liquid.
- Reduce the Sauce:
- Bring the strained liquid to a boil and reduce it until it reaches a rich, saucy consistency.
- Serve:
- Pour the reduced sauce over the short ribs and serve hot, garnished with additional fresh herbs if desired.
Cook Notes and Variations
Cook Notes:
- Meat Quality: Use high-quality bone-in short ribs for the best flavor and tenderness.
- Deglazing: Deglazing the pot with wine helps to lift the flavorful browned bits from the bottom, adding depth to the sauce.
Variations:
- Root Vegetables:
- Add parsnips or turnips to the vegetable mix for additional flavors.
- Spices:
- Add a cinnamon stick or star anise to the braising liquid for a warm, aromatic twist.
Frequently Asked Questions (FAQs)
1. Can I use a different cut of beef?
Yes, you can use beef chuck roast cut into large pieces if short ribs are not available.
2. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop.
3. Can I freeze braised short ribs?
Yes, braised short ribs freeze well. Store them in an airtight container with the sauce for up to 3 months. Thaw in the refrigerator overnight before reheating.
4. What can I serve with braised short ribs?
Serve braised short ribs with mashed potatoes, polenta, or creamy risotto to soak up the delicious sauce.
5. Can I make this recipe in a slow cooker?
Yes, after searing the ribs and cooking the vegetables, transfer everything to a slow cooker and cook on low for 8 hours or until the ribs are tender.
A Comforting and Flavorful Dish
Braised Beef Short Ribs are the epitome of comfort food. Slow-cooked to perfection, these ribs are tender, flavorful, and perfect for a cozy dinner or special occasion.
Tips for Success
- Sear Properly: Searing the short ribs until they are deeply browned adds a depth of flavor to the dish.
- Reduce the Sauce: Reducing the braising liquid to a sauce consistency intensifies the flavors and makes the dish even more delicious.
- Use Fresh Herbs: Fresh herbs like thyme and rosemary add a wonderful aroma and flavor to the braise.
Braised Beef Short Ribs are a classic dish that’s sure to impress. With their rich, savory flavor and tender texture, they’re perfect for a hearty meal. Follow this recipe for a delicious and satisfying dish that’s sure to become a favorite. Happy cooking!
