Braised Beef Short Ribs Recipe

Introduction

Braised beef short ribs are a comforting and rich dish, perfect for a cozy dinner. The slow cooking process tenderizes the meat while infusing it with deep, savory flavors from wine, herbs, and vegetables. This recipe will guide you through creating a delicious, melt-in-your-mouth meal.

Ingredients

• 5-6 bone-in beef short ribs
• Salt and pepper, to taste
• ½ cup flour
• 2 tablespoons olive oil
• 1 cup chopped carrots
• 1 cup chopped onion
• 1 cup chopped celery
• 1 head garlic, top cut off
• 4 cups red wine
• 4 cups beef broth
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 2 sprigs rosemary
• 2 sprigs thyme

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Heat 2 tablespoons olive oil in a large, heavy-bottom Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper.
2. Step 2: Place the ½ cup flour on a plate and coat each short rib evenly in the flour.
3. Step 3: Add the floured short ribs to the hot Dutch oven and sear them on all sides until browned, about 1-2 minutes per side. Remove the ribs and set them aside.
4. Step 4: Reduce the heat to medium, then add the chopped carrots, onion, celery, and the garlic head to the pot. Cook for about 5 minutes until the vegetables begin to soften.
5. Step 5: Pour in the red wine and bring to a boil for about 1 minute to reduce slightly. Then add the beef broth, tomato paste, and Worcestershire sauce, stirring to combine.
6. Step 6: Return the short ribs to the pot and place the rosemary and thyme sprigs on top. Cover with a lid and transfer the pot to the oven.
7. Step 7: Cook for 2 to 2½ hours, or until the meat is very tender and easily pulls away from the bone.
8. Step 8: Remove the short ribs from the pot and set aside. Strain the cooking liquid to remove the vegetables and herbs.
9. Step 9: Return the strained liquid to the pot and bring it to a boil over medium-high heat. Simmer for 2-3 minutes until the sauce thickens slightly.
10. Step 10: Serve the short ribs with the thickened gravy poured over the top. Enjoy!

Tips & Variations

• For an extra rich flavor, brown the short ribs in batches to avoid overcrowding the pan and steaming the meat.
• Substitute beef broth with homemade or low-sodium broth to better control the saltiness.
• Add a splash of balsamic vinegar to the sauce for a subtle tangy depth.
• Serve with creamy mashed potatoes or polenta to soak up the delicious gravy.

Storage

Store leftover short ribs and gravy in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat until heated through, adding a splash of broth if the sauce thickens too much. Short ribs also freeze well for up to 3 months; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs can be used, but bone-in ribs tend to provide more flavor and richness to the braising liquid.

Do I have to use red wine, or can I skip it?

Red wine adds depth and complexity to the dish, but if you prefer not to use alcohol, you can substitute with additional beef broth and a splash of red grape juice or balsamic vinegar for acidity.