Braised beef short ribs are a delicious and hearty dish that involves slow-cooking short ribs in a flavorful liquid until they become tender and flavorful. Here’s a basic recipe for braised beef short ribs:
Ingredients:
- 3 to 4 pounds of beef short ribs
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 cup red wine (such as Cabernet Sauvignon)
- 2 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Chopped fresh parsley for garnish (optional)
Instructions:
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Season the Short Ribs: Season the short ribs with salt and pepper on all sides.
- Sear the Short Ribs: Heat the vegetable oil in a large, oven-safe Dutch oven over medium-high heat. Sear the short ribs on all sides until they are browned. Work in batches if necessary to avoid overcrowding the pot.
- Saute Vegetables: Add the diced onion and carrots to the pot and sauté until they start to soften. Add minced garlic and cook for another minute.
- Deglaze the Pot: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for a few minutes to reduce slightly.
- Add Liquid and Tomatoes: Pour in the beef broth and add the crushed tomatoes, tomato paste, dried thyme, and bay leaves. Stir well to combine.
- Braise in the Oven: Place the seared short ribs back into the pot, ensuring they are submerged in the liquid. Cover the Dutch oven and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the meat is fork-tender.
- Serve: Remove the bay leaves. Serve the short ribs over mashed potatoes, polenta, or a bed of cooked rice. Spoon the braising liquid and vegetables over the top. Garnish with chopped fresh parsley if desired.
Braised beef short ribs are a classic comfort food, and the slow cooking process helps break down the tough connective tissues in the meat, resulting in tender and flavorful ribs. Enjoy!
