Braised Beef Short Ribs are a classic comfort food dish, known for their tender, succulent meat infused with rich flavors. This recipe combines hearty beef short ribs with aromatic vegetables and a savory sauce, resulting in a mouthwatering meal that is perfect for special occasions or cozy dinners at home.
Ingredients:
- 5 – 6 beef short ribs, approximately 300-400g/10-14oz each
- 1.5 tsp salt
- 1.5 tsp pepper
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 1 large onion, chopped (brown, yellow, or white)
- 2 celery ribs, chopped
- 2 carrots, chopped
- 2 tbsp tomato paste
- 2 cups (500ml) dry red wine
- 2 cups (500ml) beef stock/broth, low sodium
- 2 sprigs thyme (optional)
Directions:
- Preheat your oven to 160°C/325°F to prepare for braising the beef short ribs.
- Begin by seasoning the beef short ribs generously with salt and pepper.
- Heat olive oil in a large ovenproof pot over high heat. Brown half of the ribs aggressively on all sides, approximately 5-7 minutes. Repeat with the remaining ribs, then remove them from the pot and set aside.
- Reduce the heat to medium and add chopped onion and crushed garlic to the same pot. Cook for 2 minutes until fragrant.
- Add chopped carrots and celery to the pot and cook for an additional 5 minutes until the vegetables are softened.
- Stir in the tomato paste and cook for 1 minute to enhance its flavors.
- Pour in the red wine and beef stock, then add the thyme sprigs. Stir well until the tomato paste is dissolved.
- Return the browned beef ribs to the pot, arranging them so they are submerged in the liquid.
- Cover the pot with a lid and transfer it to the preheated oven. Allow the ribs to braise for approximately 3 hours, or until the meat is tender and easily falls apart with forks.
- Carefully remove the beef ribs from the pot, keeping the meat on the bone, and cover them to keep warm.
- Strain the liquid in the pot, pressing the juices out of the onion, carrot, etc. Return the sauce to the pot and bring it to a simmer, stirring occasionally.
- Adjust the sauce as necessary by simmering to reduce and thicken, adding water to thin, and seasoning with salt and pepper if needed.
- Place the beef short ribs on a serving plate and spoon the sauce over them.
- Serve and enjoy the flavorful and tender braised beef short ribs!
Tips:
- For additional depth of flavor, consider adding a splash of Worcestershire sauce or balsamic vinegar to the sauce.
- Serve the braised beef short ribs with mashed potatoes, creamy polenta, or crusty bread to soak up the delicious sauce.
- Leftovers can be refrigerated and reheated gently on the stove or in the oven for a quick and satisfying meal.
Conclusion:
Braised Beef Short Ribs are a timeless comfort food favorite that brings warmth and flavor to any table. With tender meat and a rich, savory sauce, this recipe is sure to become a family favorite for gatherings and special occasions alike. Enjoy the comforting aromas and hearty flavors of this classic dish!
- Can I use a different type of wine for the braising liquid?
- Yes, you can substitute the recommended dry red wine with another variety such as Cabernet Sauvignon, Merlot, or Pinot Noir. Choose a wine that you enjoy drinking as it will contribute to the flavor profile of the dish.
- How do I know when the beef short ribs are done cooking?
- The beef short ribs are done cooking when the meat is tender and easily falls apart with forks. This typically takes about 3 hours in the oven at 160°C/325°F. You can also check for doneness by testing the meat with a fork; it should pierce easily and the meat should be soft and yielding.
- Can I prepare this dish ahead of time?
- Yes, braised beef short ribs actually taste better when prepared ahead of time as the flavors have time to meld together. You can braise the beef short ribs a day in advance and refrigerate them in the cooking liquid. Reheat gently on the stove or in the oven before serving.
- Can I freeze leftover braised beef short ribs?
- Absolutely! Leftover braised beef short ribs can be frozen for future meals. Allow the ribs and sauce to cool completely before transferring them to freezer-safe containers or resealable bags. They can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating and serving.