Braised Short Ribs

Elevate your dining experience with our mouthwatering Braised Short Ribs. Tender, flavorful, and cooked to perfection, this dish is a culinary masterpiece that will leave your guests craving more.

Tasting Notes

These Braised Short Ribs boast a perfect balance of savory, succulent meat and a rich, aromatic sauce. The slow cooking process infuses the ribs with deep flavors, resulting in a dish that’s both comforting and elegant.

Ingredients

• 3 pounds beef short ribs
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 carrots, peeled and diced
• 3 garlic cloves, minced
• 1 cup red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves

Kitchen Equipment

• Dutch oven or heavy-bottomed pot with a lid
• Tongs
• Cutting board
• Chef’s knife
• Wooden spoon

Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the short ribs with salt and pepper.
3. Heat vegetable oil in a Dutch oven over medium-high heat.
4. Sear the short ribs until browned on all sides. Remove and set aside.
5. In the same pot, sauté onions, carrots, and garlic until softened.
6. Pour in the red wine, scraping the bottom to deglaze the pot.
7. Stir in beef broth, tomato paste, rosemary, thyme, and bay leaves.
8. Return the short ribs to the pot. Bring to a simmer.
9. Cover the pot and transfer it to the preheated oven.
10. Braise for 2.5 to 3 hours or until the meat is fork-tender.
11. Discard herbs and bay leaves. Skim off excess fat.
12. Serve the short ribs over mashed potatoes or polenta, spooning the rich sauce over the top.

Pro Tips

• Sear the short ribs until deeply caramelized for enhanced flavor.
• Use a good-quality red wine for a richer sauce.
• Make a day ahead; the flavors meld for an even more delicious result.

Variations

• Add mushrooms or pearl onions during the last 30 minutes of cooking.
• Experiment with different herbs like oregano or thyme for a unique twist.

FAQs