Introduction

Braised beef short ribs are a comforting dish that embodies the essence of slow-cooked flavor. The combination of rich beef, aromatic vegetables, and a deeply flavored sauce transforms this dish into something elegant yet approachable.

Often associated with cozy family dinners or special gatherings, these short ribs melt in your mouth and provide a heartwarming experience. Whether served over mashed potatoes, polenta, or a simple salad, they are sure to impress.

The process of braising captures the essence of deep flavor through slow cooking, allowing the meat to tenderize while soaking up the delicious braising liquid. Let’s dive into what makes this dish so special and how to create it at home.

Ingredients

• 4 lbs beef short ribs
  The star of the dish, beef short ribs have a rich flavor and a good amount of marbling. This fat content helps keep the meat tender during the long cooking process, resulting in fall-off-the-bone texture.
• 2 tablespoons vegetable oil
  Used for searing the beef, vegetable oil has a high smoke point, allowing for a nice browning on the short ribs. This browning adds depth of flavor to the dish.
• 1 onion, chopped
  Onions serve as a foundational aromatic. When cooked down, they bring sweetness and complexity to the braising liquid, enhancing the overall flavor profile.
• 2 carrots, peeled and chopped
  Carrots add a subtle sweetness and balance the savory notes. Additionally, they lend color and texture to the braised dish.
• 2 celery stalks, chopped
  Celery contributes an earthy flavor and freshness. It also enhances the soup-like quality of the braising liquid, creating a well-rounded taste.
• 4 cloves garlic, minced
  Garlic infuses the dish with a robust aroma and a depth of flavor. It adds a nuanced layer that complements the richness of the beef.
• 2 cups beef broth
  Beef broth is essential for braising, providing moisture and rich flavor. It helps create the sauce that coats the ribs after cooking.
• 1 cup red wine
  Red wine deglazes the pot, capturing the browned bits from searing and adding acidity, which balances the fat from the short ribs.
• 2 tablespoons tomato paste
  Tomato paste deepens the flavor of the sauce and adds a subtle richness. It thickens the braising liquid and enhances color.
• 2 sprigs fresh thyme
  Thyme imparts a fragrant herbal note that uplifts the dish. Fresh herbs like thyme enhance the overall complexity of flavors.
• 2 bay leaves
  Bay leaves contribute an aromatic herbal essence to the braising liquid. They are often used in slow-cooked dishes for their deep flavor.
• Salt and pepper to taste
  Seasoning is crucial; it enhances and brings out the natural flavors of the ingredients. Adjusting salt and pepper at different stages allows for better flavor balance.

Directions & Preparation

Searing Short Ribs: The Secret to Flavor

Searing short ribs before braising is a non-negotiable step in this recipe. It deepens the flavor profile and enhances the overall aesthetic of the dish by adding a beautiful caramelization. This first step not only enriches the taste but also disallows any alternative cooking method, as it captures the essence of strong, robust flavors that develop through good browning.

Choosing the Right Wine for Braising

When selecting a red wine for your braised beef short ribs, opt for something you would enjoy drinking. A full-bodied red, like Cabernet Sauvignon or Merlot, complements the richness of the beef beautifully. The wine will contribute acidity and depth to the sauce, enhancing the dish in marvelous ways as it penetrates the beef while it cooks.

Serving Suggestions and Pairings

Braised beef short ribs are quite versatile when it comes to serving options. Pair them with creamy mashed potatoes to soak up that exquisite sauce or serve over a bed of tender polenta for a comforting meal. Roasted seasonal vegetables provide a nice fresh contrast, and a glass of the same red wine used in the braise makes for an elegant touch.

FAQs

What should I do if the braising liquid is too thick?

If the braising liquid is too thick, simply add a bit more broth or water to reach your desired consistency. Stir well and let it simmer for a few minutes to combine.

How can I adjust the recipe for more servings?

You can scale up the ingredients proportionally to ensure even cooking. However, use a larger pot if doubling the recipe to provide ample space for braising and avoid overcrowding.

What if the short ribs are still tough after cooking?

If the short ribs remain tough, they likely need more time. Return them to the oven, covered, and continue braising in 30-minute increments until tender.

Is there a way to create a less fatty sauce?

To create a less fatty sauce, you can skim the surface for excess fat once the dish has cooled slightly, or chill the liquid and remove the solidified fat on top.

Can I add different vegetables to the braise?

Yes, you can incorporate other vegetables such as mushrooms or parsnips. Just keep in mind their cooking times to ensure everything is tender and harmonious.

Why is my sauce bland after cooking?

If your sauce lacks flavor, it may need additional seasoning. Taste the braising liquid before serving and adjust with salt, pepper, or even a splash of vinegar for brightness.

Conclusion

Braised beef short ribs are a testament to the beauty of slow cooking and rich, layered flavors. They provide a satisfying and hearty dish, perfect for any family gathering or special occasion.

With this recipe, you can create a comforting meal that everyone will love. Enjoy the process, and don’t rush it—great flavors take time, and the results will be worth it.

Recipe Card

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Discovering the Comfort of Braised Beef Short Ribs

Richly flavored Braised Beef Short Ribs offer melt-in-your-mouth tenderness, making them an ideal centerpiece for special gatherings or cozy family dinners.

Ingredients

• 4 lbs beef short ribs
• 2 tablespoons vegetable oil
• 1 onion chopped
• 2 carrots peeled and chopped
• 2 celery stalks chopped
• 4 cloves garlic minced
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions

• Preheat your oven to 325°F (160°C).
• Season the short ribs generously with salt and pepper.
• In a large Dutch oven, heat the vegetable oil over medium-high heat.
• Sear the short ribs on all sides until well browned, about 3-4 minutes per side, then remove from the pot.
• Add the onion, carrots, celery, and garlic to the pot. Sauté for about 5-7 minutes until softened.
• Stir in the tomato paste and cook for an additional 2 minutes.
• Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
• Add the beef broth, thyme, bay leaves, and the seared short ribs back into the pot.
• Bring the mixture to a simmer, then cover and transfer to the preheated oven.
• Braize in the oven for 2.5 to 3 hours or until the meat is fork-tender.
• Once cooked, remove the pot from the oven and let it rest before serving.
• Remove the bay leaves and thyme sprigs before serving.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.