Braised Beef Short Ribs

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Step 1: Prepare the Short Ribs

  1. Season:
    • Generously season the short ribs with salt and pepper.
  2. Dredge:
    • Lightly coat each rib with flour, shaking off excess. This helps create a flavorful crust and thickens the sauce.
  3. Brown:
    • Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches, about 2–3 minutes per side, until browned. Remove and set aside.

Step 2: Build the Flavor Base

  1. Sauté Aromatics:
    • In the same pot, add onions, carrots, and celery. Sauté for 5–7 minutes until softened.
  2. Add Garlic and Tomato Paste:
    • Stir in the garlic and tomato paste. Cook for 1–2 minutes to develop deeper flavors.

Step 3: Deglaze and Assemble

  1. Deglaze with Wine:
    • Pour in the red wine, scraping the bottom of the pot to release any browned bits (fond). Simmer for 5 minutes to reduce slightly.
  2. Add Broth and Herbs:
    • Stir in the beef broth, bay leaves, thyme, and rosemary.
  3. Return Ribs to the Pot:
    • Nestle the browned short ribs back into the pot, ensuring they’re mostly submerged in the liquid.

Step 4: Braise

  1. Cover and Cook:
    • Cover the pot with a tight-fitting lid and transfer it to a preheated 325°F (163°C) oven.
  2. Slow Cook:
    • Braise for 2 ½ to 3 hours, or until the ribs are fork-tender.

Step 5: Make the Sauce

  1. Remove the Ribs:
    • Carefully transfer the ribs to a plate and cover to keep warm.
  2. Strain and Skim:
    • Strain the braising liquid through a sieve into a clean saucepan. Skim off excess fat.
  3. Reduce:
    • Simmer the liquid over medium heat until it thickens slightly, about 10–15 minutes.

Serving Suggestions

  • Serve the ribs with a generous spoonful of the sauce over:
    • Creamy Mashed Potatoes
    • Buttered Egg Noodles
    • Polenta
    • Roasted Vegetables

Tips for Success

  • Use Quality Wine: The flavor of the wine will concentrate during cooking, so pick something you’d enjoy drinking.
  • Don’t Skip Browning: Searing the ribs adds a depth of flavor to the final dish.
  • Low and Slow: The long braising time is key to breaking down the connective tissue for tender ribs.
  • Make Ahead: This dish tastes even better the next day as the flavors deepen.

Variations

  • Spicy Kick: Add 1 tsp of crushed red pepper flakes when sautéing the vegetables.
  • Asian-Inspired: Swap wine for soy sauce and broth for beef stock infused with ginger and star anise.
  • Root Vegetables: Include parsnips or turnips for added sweetness.

Storage and Reheating

  • Refrigerate Leftovers: Store in an airtight container for up to 3 days.
  • Freeze: Place in freezer-safe containers for up to 3 months.
  • Reheat: Warm in a saucepan over medium-low heat until heated through.

Final Thoughts

These Braised Beef Short Ribs are a show-stopping dish that’s surprisingly easy to make. The tender meat, rich sauce, and deep flavors will have everyone coming back for seconds. Whether it’s a holiday gathering or a cozy family dinner, this recipe is sure to impress.

Try it out and enjoy every luxurious, flavorful bite!

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