Braised Beef Short Ribs Recipe

Introduction

Braised beef short ribs are a comforting and flavorful dish, perfect for a cozy dinner. The meat becomes tender and juicy after slow cooking in a rich red wine and beef broth sauce. This recipe guides you through creating a delicious meal that’s sure to impress.

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 your oven to 350°F (175°C). Heat the olive oil in a large, heavy-bottom Dutch oven over medium-high heat. Season the beef short ribs with salt and pepper.
2. Step 2: Spread the flour on a plate and coat each short rib evenly with flour.
3. Step 3: Sear the floured ribs in the hot oil until browned on all sides, about 1-2 minutes per side. Remove the ribs and set them aside.
4. Step 4: Reduce the heat to medium and add the chopped carrots, onion, celery, and the cut 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, letting it reduce for about 1 minute.
6. Step 6: Stir in the beef broth, tomato paste, and Worcestershire sauce.
7. Step 7: Return the short ribs to the pot and place the rosemary and thyme sprigs on top. Cover the pot with a lid and transfer it to the oven.
8. Step 8: Cook for 2 to 2 ½ hours, or until the meat is very tender and pulls away easily from the bone.
9. Step 9: Remove the short ribs from the pot. Strain the cooking liquid to separate the vegetables from the liquid.
10. Step 10: Return the strained liquid to the pot and bring it to a boil over medium-high heat. Cook for 2-3 minutes until the sauce thickens slightly.
11. Step 11: Pour the thickened gravy over the short ribs before serving and enjoy.

Tips & Variations

• For extra richness, add a splash of balsamic vinegar or a teaspoon of brown sugar to the sauce while it simmers.
• Use a dry red wine like Cabernet Sauvignon or Merlot for the best flavor.
• Veer from traditional vegetables by adding mushrooms or parsnips to the mix for added depth.
• To save time, brown the ribs a day ahead and refrigerate; then proceed with the braising step on the day of serving.

Storage

Store any leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs instead of bone-in?

Yes, boneless short ribs can be used, but the bone adds extra flavor and helps keep the meat tender during cooking. Adjust cooking time slightly as boneless may cook faster.

What can I serve with braised short ribs?

Braised short ribs pair wonderfully with creamy mashed potatoes, polenta, or buttered egg noodles. Roasted vegetables or a simple green salad also complement the rich flavors nicely.