Discover the secrets to making the ultimate braised short ribs with this unique and best recipe. Perfectly tender and rich in flavor, these short ribs are braised slowly in a savory blend of red wine, beef broth, and aromatic vegetables. Ideal for a special occasion or a comforting family dinner, this recipe will become a favorite in your culinary repertoire.
Ingredients:
- 4 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh thyme leaves
- 2 bay leaves
- 1 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Prepare the Short Ribs: Season the short ribs generously with salt and black pepper.
- Sear the Meat: Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Add the short ribs in batches, searing them on all sides until browned. Remove the ribs and set aside.
- Cook the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened. Add the garlic and cook for an additional 1 minute.
- Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
- Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and cook for about 5 minutes, allowing the wine to reduce slightly.
- Add Broth and Seasonings: Return the short ribs to the pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaves. The liquid should cover about two-thirds of the meat.
- Braise in the Oven: Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
- Optional: Thicken the Sauce: If you prefer a thicker sauce, remove the ribs once they’re done and bring the cooking liquid to a simmer on the stovetop. Mix the flour with a bit of water to create a slurry, then stir it into the simmering liquid. Cook until thickened, about 5 minutes.
- Serve: Serve the short ribs with the reduced sauce spooned over the top. Garnish with chopped parsley.
Enjoy!
These braised short ribs are perfect served with mashed potatoes, polenta, or a crusty bread to soak up the delicious sauce. Enjoy the rich flavors and melt-in-your-mouth tenderness of this comforting dish!