Braised short ribs are a comforting dish that takes tender beef to the next level. Cooked slowly, these juicy ribs soak up all the tasty flavors from broth and veggies.
The best part? The meat just falls off the bone! I love serving them with creamy mashed potatoes to soak up that delicious sauce. Trust me, you’ll want a second helping! 😋
Key Ingredients & Substitutions
Beef Short Ribs: Bone-in short ribs are the best choice for deep flavor. If you’re looking for a leaner cut, beef chuck could work, but it won’t be as rich. Let the butcher know what you need!
Red Wine: A good dry red wine like Cabernet Sauvignon or Merlot enhances the dish. If you prefer not to use wine, try grape juice with a splash of vinegar as a substitution for a similar acidity.
Beef Broth: If you’re short on broth, you can mix water with a beef bouillon cube or use chicken broth. I often prefer homemade for the best flavor!
Fresh Herbs: Rosemary and thyme add great fragrance. If fresh is unavailable, dried herbs work—just remember to use less since dried herbs are more potent!
How Do You Get Perfectly Searing Short Ribs?
Searing short ribs is essential to lock in flavor and texture. It creates a beautiful crust! You just need to follow a couple of tips:
- Make sure your pot is hot—use medium-high heat. A good sear needs high heat.
- Don’t overcrowd the pot! Sear in batches if necessary, giving each rib enough room to brown properly.
- Let them cook without moving them around too much to achieve that nice crust. Around 3-4 minutes per side should do it.
How Do You Achieve the Richest Braising Sauce?
The key to a rich sauce lies in deglazing the pan after searing. Here’s how:
- After sautéing your veggies, pour in the wine over the pan’s bottom.
- Cook for several minutes, stirring to scrape up those flavorful brown bits. This is where all the good flavors hang out!
- Strain the sauce afterwards for a smoother finish, or leave it chunky if you prefer a rustic feel to your dish.
Enjoy the process of making these Braised Short Ribs; they’re guaranteed to impress your family and friends!
How to Make Delicious Braised Short Ribs
Ingredients You’ll Need:
For the Ribs:
- 4 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil
For the Vegetables and Sauce:
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and chopped into chunks
- 2 stalks celery, chopped
- 2 tbsp tomato paste
- 2 cups red wine (dry)
- 3 cups beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
For Thickening (Optional):
- 2 tbsp all-purpose flour
For Serving:
- Fresh thyme or parsley, for garnish
- Mashed potatoes or creamy polenta, for serving
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prep and around 2.5 to 3 hours to braise in the oven, making a total of about 3 to 3.5 hours from start to finish. Most of that time is just letting the oven do its magic! Perfect for a cozy weekend meal.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This warm oven will help the short ribs cook slowly for that tender, fall-off-the-bone goodness.
2. Season and Sear the Ribs:
Generously season the short ribs with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed ovenproof pot over medium-high heat. Once hot, add the ribs and sear them on all sides until they’re beautifully browned, about 3-4 minutes per side. Once browned, carefully remove the ribs and set them aside on a plate.
3. Sauté the Vegetables:
In the same pot, add the diced onion, chopped carrots, and celery. Sauté them until they’re softened and lightly browned, which should take about 8 minutes. This will create a wonderful base for the sauce.
4. Add Garlic and Tomato Paste:
Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until everything is fragrant and combined.
5. Deglaze with Red Wine:
Now it’s time to pour in the red wine to deglaze the pot. Make sure to scrape up any delicious browned bits stuck to the bottom. Let the wine cook down for about 5 minutes; this not only enhances the flavor but also lets the alcohol evaporate.
6. Combine Ingredients in the Pot:
Return the short ribs to the pot and add the beef broth, fresh rosemary, fresh thyme, and bay leaves. The liquid should almost cover the ribs. If it doesn’t, feel free to add a little more broth or water until it does.
7. Simmer and Bake:
Bring everything to a gentle simmer on the stovetop, then cover the pot with its lid. Transfer it to the preheated oven and let it braise for 2.5 to 3 hours, or until the meat is very tender and pulling away from the bone. This is the easy part—just relax while your kitchen fills with amazing aromas!
8. Finish and Serve:
Once the ribs are done, carefully transfer them to a plate and cover them with foil to keep warm. For the sauce, strain the cooking liquid through a sieve into a separate saucepan. Press down the solids to extract all the flavor, then discard the solids and skim off any excess fat from the surface.
9. Optional Thickening:
If you’d like to thicken the sauce, whisk some flour with a little cold water to make a slurry. Stir this into the simmering sauce and cook for a few minutes until thickened to your taste.
10. Serving Time:
Serve the braised short ribs over creamy mashed potatoes or polenta. Spoon that rich sauce and some of the carrots over the top, and finish with a sprinkle of fresh thyme or parsley for a delightful touch. Enjoy your melt-in-the-mouth Braised Short Ribs! 🍽️
Can I Use Pork Ribs Instead of Beef Short Ribs?
While beef short ribs are ideal for this recipe due to their rich flavor and tenderness when braised, you can use pork ribs. Just keep in mind that cooking times might vary, so check for doneness earlier, as pork typically cooks faster than beef.
How Can I Make This Recipe Gluten-Free?
To make this recipe gluten-free, simply omit the flour used for thickening the sauce or substitute it with cornstarch mixed with water. Be sure to check the labels on your beef broth and any other packaged ingredients to ensure they are gluten-free.
What Should I Do If I Don’t Have Red Wine?
If you don’t want to use red wine, you can substitute it with additional beef broth mixed with a splash of vinegar or cranberry juice for a similar acidity. The flavor will change slightly, but it will still be delicious!
Can I Prepare Braised Short Ribs in a Slow Cooker?
Absolutely! You can sear the ribs in a pan first, then transfer them to a slow cooker with the veggies and liquids. Cook on low for 6 to 8 hours or on high for about 4 hours, or until the meat is tender!
