Indulge in the rich flavors and tender texture of braised beef short ribs, a dish that embodies comfort and sophistication. Perfect for a cozy dinner or a special occasion, these short ribs will melt in your mouth, leaving everyone wanting more.
Why This Recipe Just Works
This recipe for braised beef short ribs is a culinary adventure that transforms tough cuts of meat into a tender, flavorful masterpiece. The slow cooking process allows the rich marbling of the beef to break down, resulting in fall-off-the-bone tenderness. A combination of aromatic herbs, robust red wine, and savory beef broth creates a luscious sauce that perfectly complements the meat.
The beauty of this dish lies not just in its taste but also in its simplicity. With just a few ingredients and minimal hands-on time, you can create an impressive meal that will wow your guests. The long cooking time allows for the flavors to deepen and meld together, making it a perfect dish to prepare ahead of time. Serve it with mashed potatoes or polenta to soak up the delicious sauce.
What You'll Need from Your Kitchen Drawers
To create this delightful dish, you will need a heavy
- bottomed pot or Dutch oven to ensure even heat distribution and proper braising. A cutting board and sharp knife will be necessary for prepping the vegetables and trimming the ribs. Additionally, having measuring cups and spoons on hand will help you accurately measure out your ingredients.
- Heavy
- bottomed pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Ladle for serving
Game-Changing Tips I Learned the Hard Way
For the best results, choose well-marbled beef short ribs, as the fat will render during cooking and enhance the flavor. Always allow the meat to rest for a few minutes after cooking; this helps retain the juices when cutting. When searing the ribs, avoid overcrowding the pot to ensure a nice brown crust.
Food safety is crucial; ensure that the beef reaches an internal temperature of at least 145°F. Use a meat thermometer for accuracy. When handling raw meat, wash your hands and any surfaces that come into contact with it to prevent cross-contamination. Leftovers should be stored in an airtight container and consumed within three days.
Recipe Card
Ingredients
- four pounds beef short ribs (well-marbled)
- two tablespoons olive oil (for searing)
- one large onion (chopped)
- two carrots (diced)
- three cloves garlic (minced)
- two cups red wine (preferably a dry variety)
- two cups beef broth
- one tablespoon tomato paste
- two sprigs fresh thyme
- one bay leaf
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to three hundred fifty degrees Fahrenheit.
- Season the beef short ribs generously with salt and black pepper.
- In a heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat.
- Sear the ribs on all sides until browned, about four to five minutes per side.
- Remove the ribs and set aside. In the same pot, add the chopped onion and diced carrots, cooking until softened, about five minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the red wine to deglaze the pot, scraping up any browned bits from the bottom.
- Mix in the beef broth, tomato paste, thyme, and bay leaf.
- Return the short ribs to the pot, ensuring they are submerged in the liquid.
- Cover the pot and transfer it to the preheated oven. Braise for two and a half to three hours, or until the meat is fork-tender.
- Once done, remove from the oven and let the ribs rest for a few minutes before serving.
Storage Instructions
Store leftover braised beef short ribs in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the oven before serving.
Fun Variations
This recipe can be customized in several ways to suit your taste preferences. For a smoky flavor, consider adding a touch of smoked paprika or using chipotle peppers in adobo sauce. If you prefer a sweeter sauce, you can incorporate a splash of balsamic vinegar or some brown sugar.
For a different herby note, try adding thyme or rosemary. You can also substitute the red wine with a robust beer for a unique twist. To make it a complete meal, add root vegetables like carrots and potatoes to the pot during the last hour of cooking.
Sides & Pairings
Once the braised beef short ribs are done, serve them hot, ladled with the rich sauce over a bed of creamy mashed potatoes, polenta, or alongside crusty bread. Garnish with fresh parsley for a pop of color and added freshness. This dish pairs beautifully with a full-bodied red wine, which complements the flavors of the meat and sauce.
Troubleshooting
| Problem | Solution |
|---|---|
| The beef short ribs are tough and chewy. | This usually means they were not cooked long enough. Braising requires low and slow cooking to break down the collagen in the meat, so ensure that you allow sufficient time for the ribs to become tender. |
| The sauce is too thin. | If the sauce is not thick enough, remove the ribs once they are done and simmer the sauce until it reduces to your desired consistency. You can also mix a bit of cornstarch with cold water and stir it into the sauce to help thicken it. |
| The flavor is lacking. | Ensure you season the meat well before searing and add enough herbs and aromatics during the braising process. Adjust the seasoning to taste with salt and pepper towards the end of cooking. |
Reader Questions
Can I use other cuts of beef for braising?
Yes, other cuts like chuck roast or brisket can also work well for braising.
How can I tell when the short ribs are done?
They should be fork-tender and easily pull apart when done.
Can I make this recipe in a slow cooker?
Absolutely, just sear the meat first, then transfer everything to a slow cooker and cook on low for six to eight hours.
What sides pair well with braised beef short ribs?
Mashed potatoes, polenta, or roasted vegetables make excellent side dishes.
Can I freeze the leftovers?
Yes, braised beef short ribs can be frozen for up to three months. Thaw in the refrigerator before reheating.
