Braised short ribs are tender, juicy pieces of meat that are slowly cooked in a flavorful broth. The result is a dish that melts in your mouth with every bite!
Cooking these ribs takes time, but the good news is, you can kick back and relax while they simmer away. They’re perfect for a cozy dinner, and you’ll look like a kitchen star!
Key Ingredients & Substitutions
Beef Short Ribs: This is the star of the dish! For best results, choose well-marbled ribs, as the fat helps keep them tender during cooking. If you can’t find short ribs, you could use chuck roast cut into large chunks.
Red Wine: A good dry red wine adds depth of flavor. If you prefer not to use alcohol, you can substitute with additional beef broth or a mix of grape juice with vinegar for a similar taste.
Tomato Paste: This adds richness and a slight sweetness. If you’re out, crushed tomatoes or even a bit of ketchup can work in a pinch. Just adjust the seasoning to keep it balanced!
Herbs: Fresh rosemary and thyme bring wonderful flavor, but if you don’t have them fresh, dried herbs can be used (use about 1/3 the amount). For a twist, try adding a bit of smoked paprika for extra depth!
How Do You Brown Short Ribs Perfectly?
Browning the short ribs is essential for building flavor. Here’s how to do it right:
- Make sure the ribs are completely dry—pat them down with paper towels. This helps achieve that nice brown crust.
- Heat your oil in the pot until it shimmers (medium-high heat), then add the ribs without crowding the pan so they sear well.
- Be patient! Brown them for about 3-4 minutes on each side without moving them too much.
- Once browned, remove them and let them rest while you prepare the vegetables, capturing all those tasty bits left in the pot to enhance the flavor later!
Enjoy cooking your braised short ribs—they will surely impress!
Delicious Braised Short Ribs Recipe
Ingredients You’ll Need:
For the Short Ribs:
- 4 lbs beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or vegetable oil
For the Vegetable Base:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, cut into chunks
- 2 celery stalks, chopped
- 2 tbsp tomato paste
For the Braising Liquid:
- 2 cups red wine (preferably dry)
- 3 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp Worcestershire sauce (optional)
- 1 cup cherry tomatoes (optional)
For Serving:
- Fresh parsley, chopped, for garnish
- Creamy mashed potatoes, polenta, or mashed cauliflower, for serving
Time Estimate:
The total time you’ll need is about 3 to 3.5 hours. This includes about 30 minutes of prep and 2.5 to 3 hours of cooking in the oven. The magic happens during the braising, so grab a book or relax while it cooks!
Step-by-Step Instructions:
1. Preparing to Cook:
Start by preheating your oven to 325°F (160°C). This ensures the ribs will cook evenly and tenderly. While the oven warms up, pat the short ribs dry with paper towels to ensure they brown nicely. Season all sides with salt and freshly ground black pepper; this adds flavor right from the start!
2. Browning the Ribs:
In a large, heavy-bottomed oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. When the oil is hot, add the short ribs in batches (don’t crowd them). Brown them on all sides for about 3-4 minutes each. Once they’re beautifully browned, remove them from the pot and set them aside.
3. Sautéing the Vegetables:
Reduce the heat to medium and toss in the chopped onions, carrots, and celery into the same pot. Sauté for about 5-7 minutes until the vegetables soften and start to brown. This will build lovely flavors in your dish!
4. Adding Flavor:
Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant. The tomato paste will add a nice depth to the sauce.
5. Deglazing:
Pour in the red wine, scraping the bottom of the pot to free up any flavorful bits stuck to it. Let the mixture simmer for about 5 minutes until it reduces slightly. This also adds richness to the sauce.
6. Bringing It All Together:
Add the beef broth, Worcestershire sauce (if using), rosemary, thyme, and bay leaves into the pot. Bring it all to a gentle simmer.
7. Braising the Ribs:
Return the browned short ribs to the pot, making sure they are partly submerged in the cooking liquid. If using, add the cherry tomatoes as well.
8. Oven Time:
Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone. It’s okay to admire the delicious aroma wafting through the kitchen during this time!
9. Finishing Touches:
Once done, take the pot out of the oven. Carefully remove the short ribs and keep them warm. Discard the herb sprigs and bay leaves. If there’s excess fat on the sauce, skim it off. To thicken the sauce, place the pot back on the stove over medium heat and let it reduce to your desired consistency.
10. Serving Up:
Serve the tender short ribs over a bed of creamy mashed potatoes, polenta, or mashed cauliflower. Ladle the rich sauce over the top and sprinkle with fresh parsley for a bright finish!
Enjoy your melt-in-your-mouth braised short ribs! They’re the perfect comforting dish for a lovely dinner.
Can I Use Different Cuts of Meat?
Absolutely! While beef short ribs are ideal for braising, you can substitute with chuck roast or brisket. Just adjust the cooking time as needed, since some cuts may require more or less time to become tender.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 3 months. Just make sure to thaw in the fridge before reheating!
Can I Make This Ahead of Time?
Yes! Braised short ribs are perfect for making ahead. Prepare the dish and refrigerate it overnight. The flavors will deepen, and you can reheat it on the stove or in the oven when you’re ready to serve.
What Can I Use Instead of Red Wine?
If you prefer not to use wine, you can replace it with additional beef broth or a mixture of grape juice and a splash of vinegar (like red wine vinegar) to mimic the acidity and depth of flavor.
