Get ready to embark on a culinary adventure that’ll make your taste buds dance with joy! This Braised Beef Short Ribs recipe is a game-changer for those cozy nights when you want to treat yourself to something truly special. Trust me, once you try this, you’ll wonder how you ever lived without it!
Why You’ll Love This Recipe
- Fall-off-the-bone tender: These ribs are so tender, they practically melt in your mouth. It’s like butter, but better!
- Rich, deep flavors: The combination of red wine, beef broth, and aromatic herbs creates a sauce that’s absolutely to die for.
- Perfect for impressing guests: This dish looks and tastes like it came from a fancy restaurant, but it’s surprisingly easy to make at home.
- Make-ahead friendly: You can prepare this dish in advance, making it perfect for stress-free entertaining.
Ingredients
- Beef short ribs: The star of the show, these beauties become incredibly tender when braised.
- Flour: For dredging the ribs, giving them a nice crust when seared.
- Olive oil: For searing the ribs and sautéing the vegetables.
- Vegetables: Onion, carrots, and celery form the flavor base of the dish.
- Garlic: Because everything’s better with garlic!
- Tomato paste: Adds depth and a touch of acidity to balance the rich flavors.
- Red wine: Choose a good quality wine you’d enjoy drinking – it makes all the difference!
- Beef broth: Adds richness and helps create that irresistible sauce.
- Fresh herbs: Thyme, rosemary, and bay leaf infuse the dish with wonderful aromas.
- Mashed potatoes: The perfect creamy companion to soak up all that delicious sauce.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Wine-free version: Replace the wine with additional beef broth and a splash of balsamic vinegar for depth.
- Herb swap: Try using different herbs like sage or oregano for a flavor twist.
- Root vegetable medley: Add parsnips or turnips to the vegetable mix for extra earthiness.
- Spice it up: Add a pinch of red pepper flakes or a dollop of horseradish for some heat.
How to Make Braised Beef Short Ribs
Step 1: Prep and Sear
Season those beautiful ribs with salt and pepper, then give them a light flour coating. Sear them in a hot Dutch oven until they’re golden brown all over. This step is crucial for developing that rich flavor we’re after!
Step 2: Sauté the Aromatics
Now, let’s build our flavor base. Sauté the onion, carrots, celery, and garlic in the same pot. The veggies will pick up all those delicious browned bits from the ribs.
Step 3: Create the Braising Liquid
Add tomato paste and let it caramelize a bit. Then, pour in that red wine and let it reduce. This concentrates the flavors and cooks off the alcohol. Add the beef broth, and we’re in business!
Step 4: Low and Slow Cooking
Return the ribs to the pot, add your herb bundle, and let the oven do its magic. The low, slow cooking will transform those tough ribs into tender morsels of beefy goodness.
Step 5: Finish and Serve
After a few hours, your kitchen will smell amazing, and dinner will be ready. Serve those ribs over creamy mashed potatoes, and don’t forget to spoon over plenty of that luscious sauce!
Pro Tips for Making the Recipe
- Choose the right ribs: Look for ribs with good marbling for the best flavor and tenderness.
- Don’t skip the sear: This step is crucial for developing deep, rich flavors.
- Be patient: Low and slow is the key to perfectly tender ribs.
- Skim the fat: After cooking, let the dish cool slightly and skim off excess fat for a cleaner sauce.
How to Serve
These Braised Beef Short Ribs are a showstopper on their own, but here are some serving suggestions to take it to the next level:
- Serve over creamy mashed potatoes or polenta to soak up all that delicious sauce.
- Pair with a side of roasted root vegetables for a complete meal.
- A fresh, crisp green salad can provide a nice contrast to the rich flavors of the dish.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight!
Freezing
This dish freezes beautifully. Cool completely, then freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating
Gently reheat on the stovetop or in a 325°F oven until warmed through. Add a splash of beef broth if the sauce has thickened too much.
FAQs
Can I make this in a slow cooker?
Absolutely! Sear the ribs and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 8-10 hours or on high for 5-6 hours.
What’s the best wine to use?
A full-bodied red wine like Cabernet Sauvignon or Merlot works wonderfully. Remember, if you wouldn’t drink it, don’t cook with it!
Can I use boneless short ribs?
Yes, you can! They may cook a bit faster, so start checking for tenderness after about 2 hours.
How do I know when the ribs are done?
The meat should be very tender and almost falling off the bone. If you can easily pierce it with a fork, it’s ready!
Braised Beef Short Ribs are the ultimate comfort food that’s sure to impress. With its rich flavors and tender meat, this dish is perfect for special occasions or when you just want to treat yourself to something extraordinary. So go ahead, give it a try – your taste buds will thank you!
Print
Braised Beef Short Ribs Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Roasting
- Cuisine: American
Description
Indulge in the ultimate comfort food with these tender, flavorful Braised Beef Short Ribs. Slow-cooked to perfection in a rich red wine sauce, these succulent ribs are fall-off-the-bone delicious and perfect for a cozy dinner or special occasion.
Ingredients
- 8 beef short ribs, bone-in (about 4 pounds, 1.8kg)
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour (30g)
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 3 pieces celery, chopped
- 3 garlic cloves, peeled and crushed
- 2 tablespoons tomato paste
- 2 cups red wine (480mL)
- 2 cups beef broth (480mL)
- 8 sprigs thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- Mashed potatoes, to serve
Instructions
- Preheat the oven: Preheat the oven to 325°F. This low temperature ensures slow, even cooking for tender meat.
- Season and dredge the ribs: Season the ribs all over with salt and pepper. Place the flour in a shallow bowl and dredge each short rib, coating on all sides. This will help create a nice crust and thicken the sauce.
- Sear the ribs: Heat a large Dutch oven over medium-high heat until very hot. Add the oil, then sear half of the short ribs in a single layer, leaving space between each rib. Brown on all sides for 6 to 8 minutes total. Set aside and repeat with the second batch.
- Sauté the vegetables: In the same pot, cook the onion, carrots, celery, and garlic for 5 minutes, stirring occasionally and scraping the brown bits from the bottom of the pot.
- Add tomato paste and wine: Cook the tomato paste for 2 minutes until slightly caramelized. Stir in the red wine and cook until reduced by half, about 8 minutes.
- Combine ingredients: Add the beef stock and reserved short ribs. Tie the herbs into a bundle with butcher’s twine and add to the pot. Bring to a simmer.
- Braise: Cover the pot with a tight-fitting lid and place it in the oven. Cook for 2½ to 3 hours, until the meat is fork-tender and nearly falling off the bone.
- Finish the dish: Remove the herb bundle and skim any fat from the top of the sauce. Season with more salt and pepper to taste.
- Serve: Serve the short ribs over mashed potatoes with a drizzle of the sauce and some of the vegetables.
Notes
- Cut vegetables into larger chunks to maintain their shape during cooking.
- If you don’t have a Dutch oven, use a large, oven-safe pot with a tight-fitting lid.
- For a thicker sauce, strain out the vegetables and simmer the braising liquid until desired consistency.
- Can be made in a pressure cooker: brown ingredients, then pressure cook on high for 35 minutes.
- Prepare up to two days in advance for enhanced flavor.
Nutrition
- Serving Size: 1 Serving
- Calories: 750kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 150mg
