Introduction
Transform humble short ribs into a culinary masterpiece with this incredibly tender braised short rib recipe! This dish is surprisingly easy, requiring minimal hands-on time, yet delivers maximum flavor and impressive results. Get ready to elevate your weeknight dinner or impress your guests with this show-stopping creation. We’ll guide you through each step, ensuring perfectly tender, fall-off-the-bone short ribs every time.
Why This Works
This recipe works because of the magic of low and slow braising. The long, gentle cooking process breaks down the connective tissue in the short ribs, resulting in an unbelievably tender texture. The rich braising liquid, infused with aromatic vegetables and herbs, creates a deeply flavorful sauce that perfectly complements the succulent meat. The accessibility of the ingredients and the straightforward instructions make this a recipe anyone can master.
Key Ingredients
🥩 3 lbs bone-in beef short ribs
🧅 1 large onion, chopped
🧄 4 cloves garlic, minced
🥕 2 large carrots, chopped
🥔 2 large potatoes, peeled and cubed
🍅 1 (28 ounce) can crushed tomatoes
🌿 2 sprigs fresh rosemary
🌿 1 sprig fresh thyme
🍃 1 bay leaf
🥣 1 cup beef broth
🧂 1 teaspoon salt
🧂 1/2 teaspoon black pepper
Instructions
1️⃣ Sear the short ribs: Season the short ribs generously with salt and pepper. Heat a tablespoon of oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until nicely browned, about 2-3 minutes per side. Remove the short ribs from the pot and set aside.
2️⃣ Sauté the vegetables: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the carrots and potatoes and cook for 3-4 minutes, until slightly softened.
3️⃣ Create the braising liquid: Pour in the crushed tomatoes, beef broth, rosemary, thyme, and bay leaf. Stir well to combine.
4️⃣ Braise the short ribs: Return the short ribs to the pot. Ensure they are mostly submerged in the liquid. Bring the liquid to a simmer, then cover the pot tightly.
5️⃣ Oven braising: Transfer the pot to a preheated oven at 325°F (160°C). Braise for 2.5-3 hours, or until the short ribs are incredibly tender and easily pull apart with a fork. You may need to add a bit more broth during the braising process if the liquid evaporates too much.
6️⃣ Serve: Remove the short ribs from the oven and let them rest for 10-15 minutes before serving. You can thicken the braising liquid by removing the short ribs and simmering the sauce uncovered for a few more minutes. Serve the short ribs over mashed potatoes, rice, or polenta, spooning the rich braising liquid over the top.
Handy Tips
- For extra flavor, add a tablespoon of tomato paste along with the garlic.
- Feel free to substitute other root vegetables like parsnips or turnips for the carrots and potatoes.
- If you don’t have fresh herbs, you can use 1 teaspoon of dried rosemary and 1/2 teaspoon of dried thyme.
- Don’t overcrowd the pot when searing the short ribs; work in batches if necessary to ensure proper browning.
Heat Control
The low and slow braising at 325°F (160°C) is crucial for achieving tender short ribs. Higher temperatures will toughen the meat. Monitor the liquid level; add more broth if necessary to prevent the ribs from drying out. The short ribs are done when they are easily pierced with a fork and the meat pulls away from the bone effortlessly.
Crunch Factor
This recipe focuses on the tender texture of the short ribs. While there’s no intentional crunch, the slightly browned vegetables add a nice textural contrast to the meltingly soft meat.
Pro Kitchen Tricks
- For faster prep, chop all the vegetables ahead of time.
- Use a meat thermometer to ensure the internal temperature of the short ribs reaches 190-200°F (88-93°C).
- To make cleanup easier, line your Dutch oven with parchment paper before adding the ingredients. This makes it easy to lift everything out when it’s done!
Storage Tips
Store leftover short ribs and braising liquid in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors will deepen even more after a day or two in the fridge!
Gift Packaging Ideas
These braised short ribs make a wonderful gift! Package individual servings in attractive containers with a festive ribbon. You can also include a small card with reheating instructions.
Flavor Variations
🌟 Spicy Short Ribs: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the braising liquid.
🌟 Mushroom Medley: Sauté a mix of mushrooms (cremini, shiitake, oyster) with the onions for an earthy depth of flavor.
🌟 Wine Braised: Replace half of the beef broth with red wine (like Cabernet Sauvignon or Merlot) for a richer, more complex flavor.
🌟 Citrus Burst: Add the zest and juice of one orange or lemon to the braising liquid during the last 30 minutes of cooking.
Troubleshooting
- Tough Short Ribs: If your short ribs are still tough after 3 hours of braising, continue cooking in 30-minute increments until tender.
- Dry Short Ribs: If the liquid evaporates too much, add more broth or water to keep the ribs moist.
- Burnt Vegetables: Reduce the heat if the vegetables start to brown too quickly.
FAQ
- Can I use frozen short ribs? Yes, but thaw them completely before searing and braising.
- Can I make this in a slow cooker? Yes, sear the short ribs as directed, then transfer to a slow cooker with the remaining ingredients. Cook on low for 8-10 hours or high for 4-6 hours.
- How can I scale this recipe? Double or triple the recipe easily by increasing the quantity of all the ingredients proportionally.
- Is this recipe gluten-free? Yes, this recipe is naturally gluten-free.
- Is this recipe dairy-free? Yes, this recipe is dairy-free.
Conclusion
We hope you enjoy this incredibly tender and flavorful braised short rib recipe! It’s perfect for a special occasion or a cozy weeknight dinner. Don’t hesitate to experiment with different flavor variations and share your culinary creations with friends and family. Happy cooking!
Melt-in-Your-Mouth Braised Short Ribs
Tender and flavorful short ribs braised in a rich sauce, perfect for a comforting meal.
Ingredients
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 160u00b0C (325u00b0F).
- Season the short ribs with salt and pepper on all sides.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs until browned on all sides, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add the onion, carrots, and celery. Sautu00e9 until softened, about 5-7 minutes. Stir in the garlic and cook for an additional minute.
- Add the red wine to the pot, scraping up any browned bits from the bottom. Bring to a simmer and reduce by half.
- Stir in the beef broth, tomato paste, brown sugar, thyme, and rosemary. Return the short ribs to the pot, ensuring they are submerged in the liquid.
- Cover the pot and transfer it to the preheated oven. Braise for 2-3 hours, or until the meat is tender and falls off the bone.
- Remove the pot from the oven and let the short ribs rest for a few minutes before serving. Garnish with fresh parsley.
Tips
- For extra flavor, marinate the short ribs in wine, garlic, and herbs overnight before cooking.
- Serve with mashed potatoes or polenta to soak up the delicious sauce.