Braised Short Ribs Recipe

Braised short ribs recipe are a culinary masterpiece that combines the rich flavors of beef with aromatic vegetables and herbs. This dish exemplifies the beauty of slow cooking, where tough cuts of meat transform into tender, melt-in-your-mouth delights. Short ribs are known for their marbling, which adds flavor and succulence during the braising process. As they cook low and slow, they absorb the flavors of the cooking liquid, resulting in a dish that is deeply satisfying and perfect for special occasions or cozy family dinners.

The braising technique involves searing the meat first to develop a beautiful crust, followed by slow cooking in a flavorful liquid. This method not only enhances the flavor but also tenderizes the meat, making it fork-tender by the time it is served. While this recipe takes time, the result is worth every minute spent, as the aroma fills your kitchen and the final dish is a testament to the magic of home cooking.

this RECIPE

What You’ll Need to make Braised short ribs recipe guide

Ingredients

1. Short Ribs: 3-4 pounds of beef short ribs (bone-in for the best flavor and tenderness).
2. Salt and Pepper: To taste (for seasoning the meat).
3. Olive Oil: 2 tablespoons (for searing the meat).
4. Onion: 1 large onion, chopped (adds sweetness and depth).
5. Carrots: 2 medium carrots, chopped (for sweetness and color).
6. Celery: 2 stalks of celery, chopped (adds a fresh flavor).
7. Garlic: 4 cloves, minced (for aromatic flavor).
8. Tomato Paste: 2 tablespoons (adds richness and depth).
9. Red Wine: 2 cups (such as Cabernet Sauvignon or Merlot; adds acidity and flavor).
10. Beef Broth: 3 cups (for moisture and flavor).
11. Bay Leaves: 2 (for herbal notes).
12. Thyme: 4-6 sprigs of fresh thyme (for aromatic flavor).
13. Rosemary: 2 sprigs of fresh rosemary (adds a fragrant touch).
14. Cornstarch: 2 tablespoons (optional, for thickening the sauce).
15. Fresh Parsley: Chopped, for garnish (adds freshness and color).

Equipment Needed

• Large Dutch Oven or Heavy-Bottomed Pot: For browning the meat and braising.
• Tongs: For handling the short ribs.
• Wooden Spoon or Spatula: For stirring the vegetables and sauce.
• Measuring Cups and Spoons: For accurate ingredient measurement.
• Cutting Board and Knife: For chopping vegetables and prepping ingredients.
• Strainer: For straining the sauce (if desired).
• Bowl: For mixing cornstarch with water (if thickening the sauce).

How to Make a Braised short ribs recipe guide

Preparation

1. Preheat the Oven: Begin by preheating your oven to 300°F (150°C). This low temperature is essential for the slow cooking process that will transform the short ribs into tender morsels.
2. Season the Short Ribs: Pat the short ribs dry with paper towels to remove any excess moisture, which will help in achieving a good sear. Generously season all sides with salt and pepper. This step enhances the meat’s flavor and creates a delicious crust during the searing process.

Browning the Short Ribs

1. Heat the Olive Oil: In a large Dutch oven, heat the olive oil over medium-high heat. Allow the oil to get hot but not smoking, as this will ensure a good sear on the meat.
2. Sear the Short Ribs: Working in batches if necessary, add the short ribs to the pot, bone-side down. Sear for about 4-5 minutes on each side, or until they are well-browned. This step is crucial for developing flavor through the Maillard reaction, which creates a rich crust on the meat.
3. Remove the Ribs: Once browned, use tongs to remove the short ribs from the pot and set them aside on a plate. Be sure to leave any drippings in the pot, as they will contribute to the overall flavor of the dish.

Sautéing the Aromatics

1. Add the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes until they begin to soften and the onion is translucent.
2. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes. This will help caramelize the tomato paste, enhancing its sweetness and flavor.

Deglazing the Pot

1. Add Red Wine: Carefully pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. These bits are packed with flavor and should be incorporated into the dish.
2. Simmer the Wine: Bring the wine to a simmer and let it cook for about 5 minutes, allowing the alcohol to evaporate and the flavors to concentrate.

Adding the Remaining Ingredients

1. Return the Ribs: Place the seared short ribs back into the pot, along with any juices that have accumulated on the plate.
2. Add Broth and Herbs: Pour in the beef broth, ensuring the ribs are mostly submerged. Add the bay leaves, thyme, and rosemary. The herbs will infuse the braising liquid with aromatic flavors.
3. Bring to a Boil: Increase the heat to high and bring the mixture to a gentle boil. This step helps kickstart the braising process.

Braising in the Oven

1. Cover and Transfer: Once boiling, cover the pot with a tight-fitting lid and transfer it to the preheated oven.
2. Braise: Allow the short ribs to braise in the oven for about 3-4 hours, or until they are fork-tender. Check the ribs occasionally to ensure the liquid is simmering gently. If necessary, add more broth or water to keep the ribs partially submerged.
3. Check for Doneness: After 3 hours, use a fork to test the tenderness of the meat. It should easily pull away from the bone when it’s ready. If not, continue braising for an additional 30-60 minutes.

Finishing the Dish

1. Remove from Oven: Once the short ribs are tender, carefully remove the pot from the oven. Use tongs to transfer the short ribs to a serving platter and cover them loosely with aluminum foil to keep warm.
2. Strain the Sauce: If desired, strain the braising liquid through a fine-mesh strainer into a saucepan to remove the solids. Use a wooden spoon to press down on the solids to extract maximum flavor. Discard the solids or use them as a vegetable base for another dish.
3. Thicken the Sauce (Optional): If you prefer a thicker sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Bring the strained sauce to a simmer over medium heat, then gradually whisk in the cornstarch mixture until the sauce thickens to your desired consistency. This will create a luscious, glossy sauce to drizzle over the short ribs.

Serving

1. Plate the Short Ribs: Serve the braised short ribs on individual plates or on a large platter. Drizzle the thickened sauce over the top for added flavor.
2. Garnish: Sprinkle chopped fresh parsley over the dish for a pop of color and freshness.
3. Accompaniments: Braised short ribs pair beautifully with creamy mashed potatoes, polenta, or roasted vegetables. The rich sauce complements these sides, making for a well-rounded meal.

Serving and Storage Tips Braised short ribs recipe guide

Serving Suggestions

Braised short ribs recipe can be served in various ways to enhance your dining experience:

• Mashed Potatoes: Serve the short ribs over a generous helping of creamy mashed potatoes to soak up the flavorful sauce.
• Polenta: Creamy polenta is an excellent base for short ribs, offering a deliciously smooth texture that contrasts with the meat.
• Roasted Vegetables: Roasted carrots, Brussels sprouts, or parsnips make for a lovely side dish that adds color and nutrition to the plate.
• Crusty Bread: Serve with a crusty baguette or artisan bread to mop up the delicious sauce.
• Garnish with Fresh Herbs: Besides parsley, consider garnishing with fresh thyme or rosemary to enhance the presentation and flavor.

Storage

To keep your Braised short ribs recipe fresh and flavorful:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen as the dish sits, making it even more delicious.
• Freezing: Braised short ribs freeze well. Allow them to cool completely before transferring to a freezer-safe container or bag. When properly stored, they can last for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: To reheat, place the short ribs in a saucepan over low heat, adding a splash of beef broth or water to prevent drying out. Cover and simmer until heated through. Alternatively, you can reheat them in the oven at 300°F (150°C) until warmed.

Mistakes to Avoid while making Braised short ribs recipe guide

To ensure your Braised short ribs recipe turn out perfectly every time, here are common mistakes to avoid:

1. Skipping the Sear: Searing the meat is crucial for developing flavor. Skipping this step will result in a less flavorful dish.
2. Using Low-Quality Meat: Opt for high-quality beef short ribs with good marbling. This fat will render during cooking, providing flavor and tenderness.
3. Overcrowding the Pot: If your pot is too crowded, the meat will steam instead of sear. Brown the ribs in batches if necessary.
4. Not Deglazing the Pot: Failing to deglaze can lead to a bland sauce. Scrape up all the browned bits from the bottom of the pot for maximum flavor.
5. Not Checking for Doneness: Make sure to check the tenderness of the meat periodically. It should be fork-tender, easily pulling away from the bone.
6. Rushing the Braising Process: Braising is all about low and slow. Don’t rush this process; it’s essential for achieving the desired tenderness and flavor.

Tips and Tricks for Braised short ribs recipe guide

To make the most out of your braised short ribs, consider these helpful tips and tricks:

• Marinate the Ribs: For an extra layer of flavor, marinate the short ribs in red wine, garlic, and herbs overnight before cooking. This allows the meat to absorb more flavors.
• Use a Meat Thermometer: To check for doneness, use a meat thermometer. The internal temperature should reach around 190°F (88°C) for optimal tenderness.
• Customize the Flavor: Feel free to experiment with different herbs and spices. For instance, adding smoked paprika can give the dish a smoky flavor.
• Make Ahead: Braised short ribs can be made a day in advance. Allow them to cool, then refrigerate. Reheat gently before serving; the flavors will meld beautifully overnight.
• Serve with a Side Salad: A crisp green salad dressed with a light vinaigrette can balance the richness of the short ribs, making for a well-rounded meal.

FAQ Braised short ribs recipe guide

Can I use boneless short ribs?

Yes, boneless short ribs can be used in this recipe. However, bone-in short ribs tend to be more flavorful due to the marrow.

Can I cook braised short ribs in a slow cooker?

Absolutely! After searing the ribs, transfer them to a slow cooker along with the sautéed vegetables and liquid. Cook on low for 6-8 hours or until tender.

How do I know when the short ribs are done?

The short ribs are done when they are fork-tender and the meat easily pulls away from the bone. Check for doneness after about 3 hours of braising.

Can I make this dish without wine?

Yes, if you prefer not to use wine, substitute with additional beef broth or a mixture of beef broth and balsamic vinegar for acidity.

What should I do with leftovers?

Leftover braised short ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 3 months.

Can I make this dish spicy?

If you enjoy heat, consider adding crushed red pepper flakes or a splash of hot sauce to the braising liquid for an extra kick.

Conclusion Braised short ribs recipe guide

Braised short ribs recipe are a comforting and indulgent dish that brings warmth to any meal. With their deep flavors and tender texture, they are a true crowd-pleaser. This recipe provides a step-by-step guide to achieving perfectly braised short ribs, ensuring you create a memorable dish every time.

By following the instructions and tips outlined here, you can master the art of braising and enjoy the delightful flavors of this classic dish. Whether served on a special occasion or as a cozy family dinner, braised short ribs are sure to impress.

So gather your ingredients, embrace the slow cooking process, and prepare to savor the rich, delectable flavors of braised short ribs. Bon appétit!

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