Are you ready to indulge in a plate of tender, flavorful braised short ribs? This dish is the epitome of comfort food, featuring rich, succulent meat that falls off the bone. Braising transforms these hearty cuts into a melt-in-your-mouth experience, infused with aromatic herbs and spices. Perfect for family gatherings or a cozy evening at home, this recipe will have everyone coming back for seconds!
Ingredients
– 4 lbs beef short ribs
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cloves garlic, minced
– 1 cup red wine
– 2 cups beef broth
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 20 minutes, with a cooking time of 3 hours.
Nutritional Value
The nutritional value for one serving (approximately 6 oz of meat):
– Calories: 450
– Protein: 35g
– Fat: 30g
– Carbohydrates: 5g
– Fiber: 1g
– Sodium: 600mg
Step-by-Step Cooking Process
1. Preheat your oven to 300°F (150°C).
2. Season the short ribs with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat.
4. Brown the short ribs on all sides, then remove and set aside.
5. In the same pot, add onions, carrots, and celery; sauté until softened.
6. Add garlic and cook for an additional minute.
7. Pour in the red wine, scraping up any browned bits from the bottom.
8. Stir in beef broth, tomato paste, and thyme.
9. Return the short ribs to the pot, ensuring they are submerged in liquid.
10. Cover and transfer to the oven; cook for 3 hours until tender.
Alternative Ingredients
If you prefer a non-alcoholic version, substitute red wine with additional beef broth. For a different flavor profile, try using stout beer instead of wine.
Serving and Pairings
Braised short ribs pair wonderfully with creamy mashed potatoes, polenta, or a side of roasted vegetables. A fresh green salad also complements the richness of the dish.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the oven. This dish can also be frozen for up to 3 months; just make sure to refrigerate overnight before reheating.
Cooking Mistakes
- Don’t rush the browning process; it adds essential flavor.
- Avoid overcrowding the pot when browning the ribs.
- Don’t skip the deglazing step; it captures lots of flavors.
- Make sure the ribs are submerged in liquid for even cooking.
- Check for tenderness; if not tender, braise longer.
Helpful Tips
- Use bone-in short ribs for more flavor.
- Let the dish sit overnight for even better flavor.
- Experiment with herbs like rosemary or bay leaves.
- Serve with crusty bread to soak up the sauce.
FAQs
What is the best cut of meat for braised short ribs?
The best cut is bone-in beef short ribs, as they provide rich flavor and tenderness when braised. Ensure they have good marbling for the best results.
Can I make braised short ribs in a slow cooker?
Yes, braised short ribs can be made in a slow cooker. After browning the meat and sautéing vegetables, transfer everything to the slow cooker and cook on low for 6-8 hours.
How do I know when the short ribs are done?
Short ribs are done when they are fork-tender and the meat easily pulls away from the bone. This usually takes about 3 hours in the oven.
Can I use a different type of meat?
Yes, while beef short ribs are preferred, you can use other cuts like chuck roast or brisket, though cooking times may vary.
What can I serve with braised short ribs?
Braised short ribs are delicious with creamy mashed potatoes, roasted vegetables, or a side salad. They also pair well with a glass of red wine.
Conclusion
Braised short ribs are a comforting, hearty dish perfect for any occasion. With their rich flavors and tender texture, they are sure to impress family and friends alike. Don’t hesitate to try this recipe for a delightful culinary experience!
Braised Short Ribs Recipe
Ingredients
- 4 lbs beef short ribs
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C).
- Season the short ribs with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Brown the short ribs on all sides, then remove and set aside.
- In the same pot, add onions, carrots, and celery; sauté until softened.
- Add garlic and cook for an additional minute.
- Pour in the red wine, scraping up any browned bits from the bottom.
- Stir in beef broth, tomato paste, and thyme.
- Return the short ribs to the pot, ensuring they are submerged in liquid.
- Cover and transfer to the oven; cook for 3 hours until tender.
Nutrition
