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Braised Short Ribs

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Braised Short Ribs are a classic comfort food dish that showcases tender, succulent meat slowly cooked in a rich and flavorful sauce until it’s falling off the bone. This recipe brings together hearty beef short ribs with aromatic vegetables, herbs, and a savory broth to create a satisfying meal that is perfect for special occasions or a cozy dinner at home. Here’s how to prepare Braised Short Ribs with a recipe that promises melt-in-your-mouth goodness.


Ingredients:

For the Braised Short Ribs:

  • 4 pounds beef short ribs, bone-in
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine (such as Cabernet Sauvignon or Merlot)
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon Worcestershire sauce
  • Chopped fresh parsley, for garnish

For Serving:

  • Mashed potatoes or creamy polenta
  • Steamed green beans or roasted vegetables

Instructions:

1. Prepare the Short Ribs:

  1. Preheat your oven to 325°F (165°C).
  2. Season the short ribs generously with salt and freshly ground black pepper.
  3. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
  4. Brown the short ribs on all sides, working in batches if necessary to avoid overcrowding the pot. This step helps develop flavor and a caramelized crust on the meat. Remove the browned short ribs and set aside.

2. Sauté the Vegetables:

  1. In the same pot, add chopped onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables are softened.
  2. Add minced garlic and cook for another minute until fragrant.

3. Deglaze the Pot:

  1. Pour in red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
  2. Stir in tomato paste until well combined with the wine and vegetables.

4. Braise the Short Ribs:

  1. Return the browned short ribs to the pot, nestling them into the vegetable mixture.
  2. Add beef broth, fresh thyme sprigs, bay leaves, and Worcestershire sauce. The liquid should partially cover the short ribs.
  3. Bring the liquid to a simmer. Cover the pot with a lid.

5. Cook in the Oven:

  1. Transfer the covered Dutch oven or pot to the preheated oven.
  2. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

6. Serve:

  1. Remove the short ribs from the pot and place them on a serving platter.
  2. Skim off any excess fat from the cooking liquid.
  3. Strain the remaining liquid through a fine mesh sieve, pressing down on the vegetables to extract all the flavors. Discard the solids.
  4. Spoon some of the strained sauce over the short ribs.
  5. Garnish with chopped fresh parsley.
  6. Serve Braised Short Ribs hot, accompanied by mashed potatoes or creamy polenta and your choice of steamed green beans or roasted vegetables.

7. Optional Serving Suggestions:

  • Pair with a bold red wine, such as Cabernet Sauvignon or Syrah, to complement the richness of the dish.
  • Enjoy with crusty bread to soak up the flavorful sauce.

Conclusion: Braised Short Ribs are a luxurious and comforting dish that transforms tough cuts of meat into tender, melt-in-your-mouth goodness through slow cooking. This recipe allows you to create a hearty and flavorful meal at home, perfect for a cozy dinner or a special celebration. Enjoy the rich flavors and succulent texture of Braised Short Ribs with this easy-to-follow recipe.

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Written by Robert Zelesky

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