Indulge in this mouthwatering braised short ribs recipe that promises to be a showstopper at your dinner table. With its rich flavors and tender meat, this dish is perfect for impressing guests or enjoying a cozy night in. Slow-cooked to perfection, these short ribs will melt in your mouth, leaving you craving more. Let’s dive into this comforting classic that will warm your heart and satisfy your taste buds.
Ingredients
Here is the list of ingredients.
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 20 minutes, and cooking time is approximately 3 hours.
Nutritional Value
Each serving (about 6 oz) contains approximately 350 calories, 25g fat, 30g protein, and 5g carbohydrates. This is based on one person.
Step-by-Step Cooking Process
- Preheat your oven to 325°F (160°C).
- Season the short ribs with salt and pepper.
- In a large Dutch oven, heat oil over medium-high heat.
- Sear the short ribs on all sides until browned, about 3-4 minutes each side.
- Remove ribs and set aside. Add chopped onions, carrots, and celery to the pot.
- Sauté the vegetables until softened, about 5 minutes.
- Add minced garlic and cook for another minute.
- Pour in red wine, scraping the bottom of the pot to deglaze.
- Return the short ribs to the pot and add beef stock and herbs.
- Cover and transfer to the oven; braise for 2.5 to 3 hours until tender.
Alternative Ingredients
If you’re looking for alternatives, you can use beef chuck instead of short ribs. Also, red wine can be replaced with beef broth for a non-alcoholic version.
Serving and Pairings
Braised short ribs pair beautifully with creamy mashed potatoes, roasted vegetables, or a fresh green salad. For a wine pairing, consider a robust red wine to complement the dish.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the oven or microwave. Braised short ribs can also be frozen for up to 3 months.
Cooking Mistakes
- Don’t rush the searing process; it adds flavor.
- Ensure the ribs are well-browned for the best taste.
- Use enough liquid to prevent burning during cooking.
- Don’t skip the deglazing step; it’s essential for flavor.
- Allow the ribs to rest after cooking for better texture.
Helpful Tips
- Use a heavy pot for even heat distribution.
- Feel free to add mushrooms for an earthy flavor.
- Experiment with herbs like thyme or rosemary for added depth.
- For a thicker sauce, remove the ribs and reduce the liquid.
FAQs
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sear the ribs as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours.
What can I serve with braised short ribs?
Mashed potatoes, polenta, or roasted vegetables make excellent sides. A fresh salad can also balance the richness of the dish.
Can I use different cuts of meat?
While short ribs are traditional, beef chuck or brisket can also work well with similar cooking times.
How do I know when the short ribs are done?
The ribs are ready when they are fork-tender and easily pull apart. A meat thermometer should read about 190°F (88°C).
Can I freeze braised short ribs?
Yes, braised short ribs freeze well. Ensure they are cooled completely before placing in an airtight container.
Conclusion
This braised short ribs recipe is a perfect blend of flavors and textures that will leave your guests raving. With its simplicity and heartiness, it’s an ideal dish for any occasion. Enjoy the process of cooking and the delightful results that come from this classic comfort food!
Braised Short Ribs Recipe
Ingredients
- 4 lbs short ribs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 1 cup red wine
- 2 cups beef stock
- 2 sprigs thyme
- 2 sprigs rosemary
Instructions
- Preheat your oven to 325°F (160°C).
- Season the short ribs with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat.
- Sear the short ribs on all sides until browned, about 3-4 minutes each side.
- Remove ribs and set aside. Add chopped onions, carrots, and celery to the pot.
- Sauté the vegetables until softened, about 5 minutes.
- Add minced garlic and cook for another minute.
- Pour in red wine, scraping the bottom of the pot to deglaze.
- Return the short ribs to the pot and add beef stock and herbs.
- Cover and transfer to the oven; braise for 2.5 to 3 hours until tender.