Indulge in the rich, savory flavors of this braised short ribs recipe, a dish that brings warmth and comfort to any table. Slow-cooked to perfection, these tender beef ribs are infused with aromatic herbs and spices, making them a crowd-pleaser. Whether it’s a family dinner or a special gathering, this recipe is sure to impress your guests and satisfy your cravings.
Ingredients
– 4 lbs beef short ribs
– 2 tbsp olive oil
– 1 onion, chopped
– 2 carrots, chopped
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 cup red wine
– 2 tbsp tomato paste
– 1 tsp thyme
– 1 tsp rosemary
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4. Preparation time is approximately 20 minutes, and cooking time is about 3 hours.
Nutritional Value
Each serving (1 rib) contains approximately:
– Calories: 450
– Protein: 30g
– Fat: 30g
– Carbohydrates: 5g
– Fiber: 1g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 325°F (160°C).
2. Season the short ribs with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat.
4. Sear the short ribs on all sides until browned, about 10 minutes.
5. Remove ribs and set aside.
6. In the same pot, add onions and carrots; sauté until soft.
7. Stir in garlic and cook for 1 minute.
8. Add tomato paste and cook for another 2 minutes.
9. Pour in red wine, scraping the bottom to deglaze the pot.
10. Return the short ribs to the pot and add beef broth, thyme, and rosemary.
11. Cover and transfer to the oven; braise for 2-3 hours until tender.
Alternative Ingredients
If you prefer, you can use lamb shanks instead of beef short ribs for a different flavor. Additionally, vegetable broth can replace beef broth for a lighter version.
Serving and Pairings
Braised short ribs pair beautifully with creamy mashed potatoes, polenta, or roasted vegetables. A side of crusty bread is perfect for soaking up the delicious sauce.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Braised short ribs can also be frozen for up to 3 months; thaw in the refrigerator before reheating.
Cooking Mistakes
- Don’t rush the browning step; it adds flavor.
- Ensure your oven temperature is accurate.
- Avoid overcooking; check for tenderness after 2 hours.
- Don’t skip the deglazing step; it’s crucial for flavor.
- Use a heavy pot to retain heat evenly.
Helpful Tips
- Marinate the ribs overnight for enhanced flavor.
- Use fresh herbs for a more vibrant taste.
- Consider adding mushrooms for extra umami.
- Let the dish rest before serving for better flavor.
FAQs
Can I use boneless short ribs?
Yes, boneless short ribs can be used, but cooking times may vary slightly. Ensure they are tender before serving.
What can I substitute for red wine?
You can replace red wine with additional beef broth or grape juice for a non-alcoholic version, though the flavor will differ.
How do I know when the ribs are done?
The ribs are done when they are fork-tender and easily fall off the bone, typically after 2-3 hours of braising.
Can I make this dish in a slow cooker?
Absolutely! Sear the ribs first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Is it necessary to use fresh herbs?
While fresh herbs enhance the flavor, dried herbs can be used in a pinch. Adjust the quantity as dried herbs are more potent.
Conclusion
This braised short ribs recipe is a wonderful way to bring comfort and flavor to your dining table. With its melt-in-your-mouth texture and rich sauce, it’s a dish that can be enjoyed on any occasion, leaving your guests asking for seconds. Enjoy the process and savor every bite!
Braised Short Ribs Recipe
Ingredients
- 4 lbs beef short ribs
- 2 tbsp olive oil
- 1 onion chopped
- 2 carrots chopped
- 3 cloves garlic minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (160°C).
- Season the short ribs with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the short ribs on all sides until browned, about 10 minutes.
- Remove ribs and set aside.
- In the same pot, add onions and carrots; sauté until soft.
- Stir in garlic and cook for 1 minute.
- Add tomato paste and cook for another 2 minutes.
- Pour in red wine, scraping the bottom to deglaze the pot.
- Return the short ribs to the pot and add beef broth, thyme, and rosemary.
- Cover and transfer to the oven; braise for 2-3 hours until tender.
