Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Indulge in the comforting and hearty flavors of braised short ribs. This dish features succulent beef short ribs slow-cooked in a rich, aromatic sauce, resulting in meat that is tender and falling off the bone. Perfect for a family gathering or a special dinner, serve with creamy mashed potatoes or crusty bread to soak up the delicious sauce.
Ingredients
Here is the list of ingredients.
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 20 minutes, and cooking time is around 3 hours.
Nutritional Value
Each serving (1/4 of the dish) contains approximately 450 calories, 30g of fat, 35g of protein, and 10g of carbohydrates. This is for one person.
Step-by-Step Cooking Process
1. Preheat the oven to 325°F (165°C).
2. Season the short ribs with salt and pepper.
3. In a large Dutch oven, heat oil over medium-high heat.
4. Sear the short ribs on all sides until browned, about 8-10 minutes.
5. Remove the ribs and set aside.
6. Add chopped onions, carrots, and celery to the pot; sauté until softened.
7. Pour in red wine, scraping the bottom to release bits.
8. Add beef broth, thyme, and bay leaves; return short ribs to the pot.
9. Cover and transfer to the oven; braise for 2.5 to 3 hours.
10. Remove from oven, discard herbs, and serve with sauce.
Alternative Ingredients
If you prefer, substitute short ribs with chuck roast or brisket. You can also use vegetable broth instead of beef broth for a lighter flavor.
Serving and Pairings
Braised short ribs pair wonderfully with creamy mashed potatoes, polenta, or a rustic bread. Consider serving with a side of roasted vegetables or a fresh green salad for a balanced meal.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Braised short ribs can be frozen for up to 3 months; thaw before reheating.
Cooking Mistakes
- Don’t rush the searing process; it builds flavor.
- Avoid overcrowding the pot when searing.
- Don’t skip the resting time for the meat after cooking.
- Be cautious with seasoning; taste before adding more salt.
- Ensure the lid is on tightly during braising.
Helpful Tips
- Use a good quality wine for better flavor.
- Let the dish sit overnight in the fridge for enhanced taste.
- Choose well-marbled meat for tenderness.
- Adjust the cooking time based on the thickness of the ribs.
FAQs
Can I use a slow cooker for this recipe?
Yes, you can cook the braised short ribs in a slow cooker on low for 6-8 hours after searing them. Just add all ingredients to the slow cooker and let it do the work.
What should I serve with braised short ribs?
Braised short ribs are delicious served with creamy mashed potatoes, polenta, or crusty bread to soak up the sauce. Roasted vegetables also make a great side.
How do I know when short ribs are done?
Short ribs are done when they are fork-tender and the meat easily pulls away from the bone, typically after about 2.5 to 3 hours of braising.
Can I make this dish ahead of time?
Absolutely! Braised short ribs taste even better the next day. Prepare them a day in advance, refrigerate, and reheat before serving.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage.
Conclusion
Braised short ribs are a comforting and indulgent dish that brings warmth to any table. With rich flavors and tender meat, this recipe is perfect for gatherings or cozy family dinners. Enjoy it with your favorite sides for a meal that everyone will love!
Braised Short Ribs Recipe
Ingredients
- 4 beef short ribs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 1 cup red wine
- 2 cups beef broth
- 3 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat the oven to 325°F (165°C).
- Season the short ribs with salt and pepper.
- In a large Dutch oven, heat oil over medium-high heat.
- Sear the short ribs on all sides until browned, about 8-10 minutes.
- Remove the ribs and set aside.
- Add chopped onions, carrots, and celery to the pot; sauté until softened.
- Pour in red wine, scraping the bottom to release bits.
- Add beef broth, thyme, and bay leaves; return short ribs to the pot.
- Cover and transfer to the oven; braise for 2.5 to 3 hours.
- Remove from oven, discard herbs, and serve with sauce.
