Braised Short Ribs

There’s a special kind of magic that happens in the kitchen when you take a humble piece of meat and transform it into a dish that warms the soul and brings people together. That’s precisely what Braised Short Ribs accomplish. I remember the first time I made them for my family; the aroma wafted through the house, wrapping us in a cozy embrace. It felt like home, comfort, and love all simmered together in one pot. Trust me, once you sink your fork into the tender, fall-off-the-bone goodness of these ribs, you’ll want to keep this recipe close at hand.

Why you’ll love this recipe

You know those dishes that make you feel like a culinary rockstar, even if you didn’t actually train in a fancy kitchen? Braised Short Ribs are exactly that. This is not just food; it’s an experience wrapped in layers of flavor and tenderness that can’t be matched. The savory depth from slow-braising melds beautifully with a touch of red wine, while the vegetables lend their sweetness and depth, creating a symphony of flavor that hits all the right notes.

What sets this dish apart is its simplicity. With just a few classic ingredients and a little time, you’re rewarded with a feast that could easily grace any dinner table. Plus, it’s a versatile dish. Pair it with creamy mashed potatoes, crusty bread, or even over polenta for a culinary twist. It’s perfect for a special occasion or a comforting Sunday dinner—you decide! The satisfaction of serving this dish will have your guests singing your praises, and you’ll bask in the glory like the chef you’ve always dreamed of being.

Gather these ingredients

Let’s break down the star players for this show-stopping dish:

• Beef Short Ribs (4 pounds): These beauties are rich, meaty, and practically beg to be braised. Choose ribs with good marbling for the most flavor.
• Vegetable Oil (2 tablespoons): This will be our trusty companion for searing the meat. Canola or grapeseed oil works well; avoid olive oil for this step since it has a lower smoke point.
• Onion (1, chopped): Sweet and aromatic, onions provide a flavorful foundation.
• Carrots (2, chopped): They add a touch of natural sweetness and balance the savory elements.
• Celery Stalks (2, chopped): A bit of celery brings in an earthy note and a delightful crunch, cooking down to blend seamlessly.
• Garlic (4 cloves, minced): Because, honestly, who doesn’t love garlic? It’s like a flavor booster with magical powers.
• Beef Broth (2 cups): Homemade is fantastic if you have it, but a good quality store-bought broth will do in a pinch.
• Red Wine (1 cup): This is where the magic happens! A good bottle that you’d love to drink will impart amazing flavor. Think Merlot or Cabernet Sauvignon.
• Tomato Paste (2 tablespoons): Even just a touch adds a richness and depth you didn’t know you needed.
• Thyme (1 teaspoon): Fresh or dried, this herb delivers a subtle earthiness that complements the beef beautifully.
• Bay Leaf (1): Don’t skip this one! It enhances the aromatic harmony of the dish.
• Salt and Pepper: Essential to season our ingredients and elevate the flavors.
• Mashed Potatoes: For serving, of course. Creamy, dreamy mashed potatoes are the perfect vehicle for the tender meat and sauce.

Preparing Braised Short Ribs

Ready to dive into the cooking process? Let’s get it on!

1. Preheat your oven to 325°F (163°C). This step is crucial for the slow-braising magic.

2. Sear the short ribs: In a large, heavy-duty Dutch oven, heat the vegetable oil over medium-high heat. Season the ribs with salt and pepper, then place them in the pot. Sear until browned on all sides—don’t rush this step; those brown bits at the bottom are flavor gold! Remove the ribs and set aside.

3. Sauté the veggies: Add the chopped onion, carrots, and celery to the same pot. Cook for about 5-7 minutes until softened. The veggies will soak up that delicious drippings left from the ribs.

4. Add the garlic: Toss in the minced garlic and cook for an additional minute, just until fragrant. Your kitchen will smell heavenly right about now!

5. Deglaze with wine: Pour in the red wine and bring to a boil, scraping all those lovely bits off the bottom. This is where the dish deepens in flavor—don’t skip this magical step!

6. Bring it all together: Add the beef broth, tomato paste, thyme, and bay leaf. Stir well, and return the short ribs back to the pot.

7. Braisin’ time: Cover the pot and pop it in the preheated oven. Let it braise for about 3 hours. You’ll know it’s ready when the meat is fork-tender and effortlessly pulls away from the bone.

8. Rest and Serve: When it’s done, let it rest for just a few minutes before serving. Plate it over a mound of creamy mashed potatoes, and don’t forget to drizzle that luscious sauce over the top!

Best way to enjoy it

I can already envision it: a generous serving of those tender short ribs, nestled atop a fluffy bed of mashed potatoes, smothered in that rich, savory sauce. A sprinkle of fresh herbs on top adds a pop of color and flavor. Serve with a simple green salad or steamed vegetables for a refreshing contrast.

Want an extra layer of texture? Consider adding sautéed mushrooms on the side, or even a hunk of crusty bread for mopping up that irresistible sauce. This dish deserves a grand entrance!

Storage and reheating tips

If you find yourself with leftovers (a big if, considering how good this dish is!), storing them properly ensures you can enjoy that culinary bliss again.

• Refrigeration: Allow the short ribs to cool to room temperature, then transfer them to an airtight container. They’ll keep well for about 3-4 days in the fridge.

• Freezing: If you wish to save some for a later date, portions can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Reheating: Gently reheat on the stovetop over low heat, adding a splash of beef broth or water to keep the sauce from drying out. Microwaving isn’t ideal, but if you do, use a lower power setting to avoid rubbery ribs.

Extra tips and advice

Here are a few of my personal tips to ensure you nail this recipe every single time:

• Don’t rush the searing: Getting a good char on the ribs not only adds flavor but also color to your sauce.

• Feel free to adapt: If you don’t have all the exact veggies, swap in what you have. Instead of carrots and celery, consider parsnips or turnips; they’ll all integrate perfectly in the braise.

• Fresh herbs vs. dried: If using fresh thyme, you might use a bit more (about 3-4 teaspoons) since dried herbs are generally more concentrated.

• Taste as you go: Don’t be afraid to taste your braise before serving. Adjust seasoning, if needed. This is your masterpiece!

Creative Twists

If you’re feeling adventurous, here are some ideas to switch things up:

• Add a kick: Toss in a couple of chipotle peppers in adobo sauce for a smoky spice.

• Switch the wine: Try a bold beer, like a stout or porter, for a totally different flavor profile.

• Herb swaps: Rosemary could provide a fragrant twist, and a bit of orange zest added at the end offers a lovely freshness.

Ingredients

• 4 pounds beef short ribs
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste
• Mashed potatoes (for serving)

Directions to follow

1. Preheat your oven to 325°F (163°C).
2. In a large Dutch oven, heat oil over medium-high heat.
3. Season the ribs with salt and pepper; sear on all sides until browned.
4. Remove ribs and set aside.
5. Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
6. Stir in garlic and cook for another minute.
7. Pour in red wine; bring to a boil, scraping up browned bits.
8. Add broth, tomato paste, thyme, and bay leaf; return ribs to the pot.
9. Cover and braise in the oven for about 3 hours until tender.
10. Let rest for a few minutes before serving over mashed potatoes.

Common questions

• How long does this recipe take? It requires about 4 hours from start to finish—3 hours for braising and an hour prep time.
• Can I use boneless short ribs? Absolutely! Just adjust the cooking time slightly since boneless ribs cook a bit faster.
• Is there a non-alcoholic option for the wine? You can substitute grape juice or beef broth, but it may slightly alter the depth of flavor.
• What sides pair well with this? Mashed potatoes are ideal, but roasted vegetables or a simple salad work nicely too!
• How spicy is this dish? It’s not spicy at all, just rich and flavorful. Add spices if you like a bit of heat!

I hope this inspires you to give these Braised Short Ribs a try. They’re a wonderful way to bring warmth and comfort to your table. As you cook, remember that every dish carries love and a bit of your personality. Don’t hesitate to put your spin on it and enjoy every moment of the cooking journey! Can’t wait to hear about your own experiences and any creative twists you come up with!

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Braised Short Ribs

Cooking Method: Simmering, Slow Cooker Recipes Courses: Comfort Food, Dinner, Main Course Recipe Keys: C Comfort Food F Family High Protein Non Vegetarian W Winter

Difficulty: Intermediate Prep Time 60 mins Cook Time 180 mins Rest Time 10 mins Total Time 4 hrs 10 mins

Cooking Temp: 325  F Servings: 6 Estimated Cost: $ 25 Calories: 600

Best Season: Winter

Description

Transform humble beef short ribs into a tender, flavorful dish that warms the soul and brings friends and family together. Braised to perfection, served with creamy mashed potatoes, this dish is sure to impress.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 4 pounds beef short ribs (Choose ribs with good marbling.)
• 2 tablespoons vegetable oil (Canola or grapeseed oil is preferred.)
• 1 piece onion, chopped (Sweet and aromatic for flavor.)
• 2 pieces carrots, chopped (Adds natural sweetness.)
• 2 pieces celery stalks, chopped (Brings earthy note.)
• 4 cloves garlic, minced (Flavor booster.)
• 2 cups beef broth (Homemade if possible.)
• 1 cup red wine (Use a drinkable quality.)
• 2 tablespoons tomato paste (Adds richness.)
• 1 teaspoon thyme (Fresh or dried.)
• 1 piece bay leaf (Enhances aroma.)
• Salt and pepper (To taste.)
• Mashed potatoes for serving (Creamy mashed potatoes complement the dish.)

Directions

Cooking Instructions

1. Preheat the Oven

   Preheat your oven to 325°F (163°C).
   Mark as complete

2. Sear the Ribs

   In a large Dutch oven, heat oil over medium-high heat. Season the ribs with salt and pepper; sear on all sides until browned. Remove ribs and set aside.
   Do not rush the searing process.
   Mark as complete

3. Sauté the Vegetables

   Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
   The veggies will absorb the drippings.
   Mark as complete

4. Add Garlic

   Stir in garlic and cook for another minute.
   Garlic should be fragrant.
   Mark as complete

5. Deglaze with Wine

   Pour in red wine; bring to a boil, scraping up browned bits.
   This is crucial for flavor.
   Mark as complete

6. Combine Ingredients

   Add broth, tomato paste, thyme, and bay leaf; return ribs to the pot.
   Mark as complete

7. Braising

   Cover and braise in the oven for about 3 hours until tender.
   The meat should be fork-tender.
   Mark as complete

8. Rest and Serve

   Let rest for a few minutes before serving over mashed potatoes.
   Drizzle the sauce over the ribs.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 600kcal

% Daily Value *

Total Fat 40g62%

Saturated Fat 15g75%

Cholesterol 100mg34%

Sodium 800mg34%

Potassium 600mg18%

Total Carbohydrate 30g10%

Dietary Fiber 5g20%

Sugars 6g

Protein 50g100%

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Vitamin A 2000 IU

Vitamin C 5 mg

Calcium 60 mg

Iron 3 mg

Phosphorus 400 mg

Magnesium 50 mg

Zinc 10 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Feel free to swap veggies or herbs based on what you have.

Keywords: Braised Short Ribs, Comfort Food, Beef, Slow Cooking, Family Recipe