Braised beef short ribs are a rich and savory dish that offers melt-in-your-mouth tenderness and deep, complex flavors. Slow-cooking these ribs in aromatic liquids allows them to absorb all the wonderful seasonings, making them an ideal dish for cozy dinners, special occasions, or just when you're craving something comforting. This recipe is sure to impress your family or guests and is surprisingly easy to prepare. Here’s how you can make it!
Ingredients
For the Ribs:
4-6 bone-in beef short ribs (about 3-4 pounds)Salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil
1 medium onion, roughly chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
6 cloves garlic, smashed
2 cups red wine (choose a dry red wine like Cabernet Sauvignon)
4 cups beef broth (low sodium preferred)
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
1 tablespoon tomato paste
1 tablespoon balsamic vinegar (optional, for added depth)
For the Garnish (optional):
Fresh parsley, choppedMashed potatoes or polenta, to serve
Instructions
Prepare the Short Ribs:
- Preheat your oven to 325°F (163°C).
- Pat the short ribs dry with paper towels to ensure they sear properly. Generously season all sides with salt and pepper.
Sear the Ribs:
- In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Once hot, sear the short ribs in batches, ensuring all sides are browned. This step locks in the flavors and helps create a rich base for the braising liquid. Remove the seared ribs and set them aside.
Sauté the Aromatics:
- In the same pot, add the chopped onions, carrots, celery, and garlic. Sauté for about 5-7 minutes, or until the vegetables have softened and slightly caramelized.
- Add the tomato paste to the pot and cook, stirring, for another 2-3 minutes. This helps develop the umami flavors.
Deglaze the Pot:
- Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all the browned bits. These bits, called fond, are packed with flavor and will infuse the sauce.
Add the Liquid and Herbs:
- Add the beef broth, rosemary, thyme, bay leaves, and balsamic vinegar (if using). Stir to combine, and bring the liquid to a simmer.
Braise the Short Ribs:
- Return the short ribs to the pot, ensuring they are submerged in the liquid. Bring the mixture back to a simmer.
- Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the ribs for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
Finish the Dish:
- Once the ribs are done, remove the pot from the oven. Carefully take the ribs out of the pot and set them aside on a plate.
- Discard the rosemary, thyme sprigs, and bay leaves. For a smooth sauce, you can strain out the vegetables, or you can leave them in for more texture, depending on your preference.
- If the sauce is too thin, return the pot to the stovetop and simmer until it reduces to your desired consistency. Taste and adjust seasoning with salt and pepper if needed.
Serve:
- Serve the braised beef short ribs over a bed of mashed potatoes, creamy polenta, or alongside crusty bread to soak up the flavorful sauce.
- Garnish with freshly chopped parsley for a pop of color and freshness.
Tips for the Best Braised Beef Short Ribs:
- Patience is key: Braising is a slow cooking process, but it's worth it! The longer the ribs cook, the more tender and flavorful they become.
- Wine choice: The wine you use will impact the flavor of the sauce. Stick with a dry red wine for a balanced taste.
- Make-ahead: Braised short ribs can be made a day ahead. The flavors intensify as they rest, and reheating them the next day makes them even more delicious.
Conclusion
This braised beef short ribs recipe is a surefire way to impress anyone with its rich, deep flavors and melt-in-your-mouth tenderness. Perfect for family dinners or when you’re hosting friends, it’s a comforting dish that brings the cozy vibes you’re looking for. With just a few ingredients and simple steps, you can create a gourmet meal that feels like a hug in a bowl.