Mouthwatering doesn’t even begin to describe these braised short ribs. Perfect for a cozy dinner, this recipe transforms tough cuts into tender, flavorful masterpieces with minimal effort. Let’s dive into the magic of slow cooking.
Why This Recipe Works
- The slow braising process breaks down the connective tissues, resulting in meat that’s incredibly tender.
- A rich, flavorful sauce develops as the ribs cook, eliminating the need for additional gravy.
- This recipe uses simple, accessible ingredients that pack a punch in terms of flavor.
- It’s a set-it-and-forget-it kind of meal, perfect for busy weeknights or lazy weekends.
- The dish is versatile and can be served over mashed potatoes, polenta, or your favorite grain.
Ingredients
- 4 pounds beef short ribs, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups red wine
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Measuring cups and spoons
- Chef’s knife
- Cutting board
Instructions
Step 1: Preheat and Prep
Preheat your oven to 325°F. While the oven is heating, season the short ribs generously with salt and pepper. This is your first chance to build flavor, so don’t skimp!
Step 2: Sear the Ribs
Heat the olive oil in your Dutch oven over medium-high heat. Add the short ribs in batches, searing each side until deeply browned, about 3-4 minutes per side. Remove and set aside. This step is crucial for developing a rich flavor base.
Step 3: Sauté the Vegetables
In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste to coat the vegetables, cooking for an additional minute.
Step 4: Deglaze and Braise
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 5 minutes. Return the ribs to the pot, add the beef broth and thyme. Bring to a simmer, then cover and transfer to the oven. Braise for 3 hours, or until the meat is fork-tender.
Step 5: Serve and Enjoy
Once the ribs are done, skim any excess fat from the surface of the sauce. Taste and adjust seasoning if necessary. Serve the ribs hot, spooned over your choice of side, and enjoy the fruits of your patience.
Tips and Tricks
For an even deeper flavor, consider marinating the short ribs overnight in the red wine with some garlic and herbs. If you’re short on time, a pressure cooker can reduce the braising time significantly. Don’t rush the searing process; those browned bits are flavor gold. Lastly, if the sauce is too thin after braising, you can reduce it on the stovetop for a thicker consistency.
Recipe Variations
- Swap the red wine for stout beer for a deeper, maltier flavor profile.
- Add mushrooms during the last hour of braising for an earthy twist.
- For a spicy kick, include a diced jalapeño or a pinch of red pepper flakes with the vegetables.
- Use balsamic vinegar instead of wine for a tangy variation.
- For a richer sauce, stir in a tablespoon of butter or cream at the end.
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Absolutely! After searing the ribs and sautéing the vegetables, transfer everything to your slow cooker. Cook on low for 8 hours or on high for 4 hours. The slow cooker is a great option if you’re not around to monitor the oven.
What’s the best wine to use for braising?
A dry, full-bodied red wine like Cabernet Sauvignon or Merlot works best. The wine doesn’t need to be expensive, but it should be something you’d enjoy drinking. Avoid cooking wines as they contain added salt and preservatives.
Can I prepare this dish ahead of time?
Yes, braised short ribs taste even better the next day as the flavors have more time to meld. Simply cool the dish completely before refrigerating, then reheat gently on the stove or in the oven before serving.
Summary
This braised short ribs recipe is a testament to the power of slow cooking. With minimal prep and a bit of patience, you’re rewarded with a dish that’s rich, flavorful, and utterly comforting. Perfect for any occasion that calls for something special.
