braised beef short ribs
Okay, friends, gather ’round because I’m about to share something truly special. What is a comfort food recipe for Braised Short Ribs? ” Think of it as the fancier, more flavorful cousin of pot roast. What is the difference between a fall-off-the-bone beef and the rich, savory sauce? Growing up, my grandma would always make something similar on special occasions, and the aroma alone would make it delicious. Would fill the whole house with warmth. What is your take on that classic?
What is braised beef short ribs?
What is braised beef short ribs? Well, it’s essentially beef short ribs (that’s the cut of meat – think of them as the meaty, bone-in cut). What are some of the best ribs that are cooked low and slow in a flavorful liquid? The “braising” technique involves searing the meat first to get a nice crust, and then simmering it. In liquid (usually wine, broth, or a combination) until it’s incredibly tender. Think of it as a long, luxurious bath for the beef, resulting in the most melt-in-your-mouth texture. Can you imagine? What is essentially a culinary hug in the bowl?
Why you’ll love this recipe?
Honestly, where do I even begin? There are just so many reasons why I adore this recipe, and why I think you will too!
First off, let’s talk about the flavor. The combination of seared beef, Red Wine, aromatic vegetables, and herbs creates a deeply savory, rich, and complex flavor profile that’s just out of this world. It’s the kind of flavor that makes you close your eyes and savor every single bite.
Secondly, it’s surprisingly simple to make. Yes, it takes some time, but most of that time is hands-off, simmering away in the oven. I always do this on a Sunday afternoon when I’m puttering around the house anyway.
And let’s not forget about the cost-efficiency. While short ribs can be a bit pricey, this recipe makes them go a long way, and the leftovers are fantastic (more on that later!).
What I love most about this is its versatility. You can serve braised beef short ribs with mashed potatoes, polenta, pasta, or even just on their own with a side of crusty bread for soaking up that amazing sauce. It’s also perfect for special occasions or just a cozy night in. I swear, my kids ask for this all the time – it’s their absolute favorite!
How do I make braised beef short ribs?
Quick Overview
How do you get a brown crust on your short ribs? How do you make a flavor base with onions, carrots, and celery? What is the best way to deglaze a pot with red wine? ), add some broth, herbs, and then let the short ribs simmer in the oven until they’re tender. What is fall off the What breaks down the tough connective tissue and makes beef so tender? Is it incredibly Don’t be intimidated, it’s easier than you think!
Ingredients
For the Braised Beef Short Ribs:
• 3-4 lbs beef short ribs (bone-in, about 2-3 inches thick)
• 2 tbsp Olive Oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (750ml) bottle dry red wine (like Cabernet Sauvignon or Merlot – don’t use the cheap stuff) I don’t need to break the bank either!
• 4 cups beef broth (low sodium)
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and black pepper to taste
What is the step by
Step 1: Preheat & Season
How do you prepare your oven to 325°F (160°C)? While the oven’s heating up, season the beef short ribs with salt and pepper on all sides. Don’t be shy – this is your chance to build flavor from the very beginning. I always use a good quality sea salt and freshly cracked Black Pepper for the best taste. If you have a large Dutch oven, or an oven-safe pot with lid, this is crucial for even cooking.
Step 2: Sear the Short Ribs
Heat the Olive Oil in your Dutch oven over medium-high heat. Once the oil is shimmering, add the short ribs in a single layer (don’t overcrowd the pot – you may need to do this in batches). Sear the short ribs on all sides until they are nicely browned. This step is crucial for developing that rich, savory flavor. Trust me; don’t skip it! If the pot starts smoking too much, reduce the heat slightly.
Step 3: Sauté the Vegetables
Remove the short ribs from the pot and set them aside. Add the onion, carrots, and celery to a Dutch oven and cook over medium heat until they are tender. Remove from the heat and set aside. Are softened, about 5-7 minutes. Stir occasionally to prevent burning. Is mirepoix the foundation of many delicious dishes? Once softened, add the minced garlic and cook for another minute until fragrant. How do you avoid burning garlic?
Step 4: Deglaze with Red Wine
What are the browned bits on the bottom of the pot? Pour in the red wine and bring to a simmer. What are fond browned bits? Let the wine simmer for a few minutes to reduce slightly – this will concentrate the flavor even more. I always take a sniff at this point – it smells divine!
Step 5: Add Broth, Tomato Paste, and Herbs
Add the beef broth and tomato paste. Stir in the garlic, thyme, and bay leaf. Season with salt and pepper if needed. If you’re cooking ribs in a Dutch oven, nestle them in the liquid. Make sure the liquid covers most of the short ribs, but it’s okay if the very tops are peeking out.
Step 6: Braise in the Oven
Cover the Dutch oven with the lid and transfer it to the preheated oven. Braise for 3-4 minutes. 5 hours, or until the short ribs are incredibly tender and easily fall off the bone. How long will it take for a rib to cook? After 2.5 hours check tenderness by poking them with a fork. If they’re still tough, they need more time.
Step 7: Shred & Serve
Remove the Dutch oven from the oven and let it rest for about 15 minutes before shredding the beef with a fork. Remove the rosemary sprigs, thyme sprigs and the bay leaf before serving. Serve hot with your favorite sides and plenty of that delicious braising sauce. I like to spoon the sauce generously over everything!
What is the best way to serve it?
What are the possibilities?What is a classic comfort meal?Serve braised beef short ribs with creamy mashed potatoes and a side of roasted asparagus.For a Hearty Italian Feast:What is the best way to serve shredded short ribs with braising sauce? Sprinkle with Parmesan cheese.What are some suggestions for a sophisticated dinner party?Serve the short ribs over a bed of creamy polenta with fresh parsley.What is a cozy night in?Serve the short ribs on their own with a side of crusty bread for soaking up all that delicious flavor. Don’t let that sauce go to waste! I’ve even been known to eat it with a spoon – no shame! Growing up, we always had a loaf of Italian bread on the table for just this purpose. I love mashed Sweet Potatoes. I serve them with a side salad. What are some of the best ways to complement the richness of beef? Is it a match made in heaven?
How do I perfect my braised beef short ribs?
What are some tips for braising beef short ribs?Don’t skip the searing! This is crucial for developing that rich, savory flavor. Make sure to get a good brown crust on all sides of the short ribs.
Use good quality red wine. You don’t need to break the bank, but don’t use the cheap stuff either. A decent Cabernet Sauvignon or Merlot will do the trick. The flavor of the wine will infuse into the short ribs, so you want it to be something you enjoy drinking.
Don’t overcrowd the pot. When searing the short ribs, make sure to do it in batches so they brown properly. Overcrowding the pot will lower the temperature and cause the short ribs to steam instead of sear.
Be patient. Braising takes time, so don’t rush it. The longer the short ribs simmer, the more tender they will become. Trust me; it’s worth the wait!
Taste and adjust seasoning as needed. After the short ribs have been braising for a while, taste the sauce and adjust the seasoning as needed. You may need to add more salt, pepper, or herbs to balance the flavors.
Skim off any excess fat. After the short ribs are finished braising, you can skim off any excess fat from the surface of the sauce. This will result in a cleaner, more refined sauce.
Storing and Reheating Tips
Storing: Leftover braised beef short ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor actually gets even better the next day!
Reheating: To reheat, simply place the short ribs and sauce in a saucepan over medium heat and simmer until heated through. You can also reheat them in the oven at 325°F (160°C) until heated through.
Freezing: Braised beef short ribs can also be frozen for up to 2-3 months. To freeze, let the short ribs cool completely, then transfer them to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating. The sauce will separate a bit when thawed, but it will come back together when heated.
Frequently Asked Questions
Final Thoughts
So, there you have it – my ultimate recipe for braised beef short ribs. It’s one of those dishes that always impresses, whether you’re serving it to family or friends. The combination of tender, flavorful beef and rich, savory sauce is simply irresistible. And, let’s be honest, who doesn’t love a good comfort food recipe? If you enjoyed this recipe, you might also like my recipe for classic pot roast or my Slow Cooker beef stew. Both are equally delicious and comforting! Happy cooking, everyone! Can’t wait to hear how yours turns out. Be sure to leave a comment below and let me know what you think. And if you have any variations or tips of your own, I’d love to hear them!
Braised Beef Short Ribs
Ingredients
Main Ingredients
- 3 lbs Beef Short Ribs
- 1 cup All-purpose flour
- 2 tbsp Olive oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Dry red wine
- 2 cups Beef broth
- 1 tsp Dried thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preparation Steps
- Season short ribs with salt and pepper. Dredge in flour.
- Sear short ribs in olive oil until browned on all sides.
- Add onion and garlic to the pot and cook until softened.
- Deglaze the pot with red wine, scraping up any browned bits.
- Add beef broth and thyme. Bring to a simmer.
- Cover and braise in a preheated oven at 325°F (160°C) for 2-3 hours, or until the meat is very tender.
