Many meals claim to be comfort food, but few deliver like braised short ribs. Melt-in-your-mouth tender, these ribs are a testament to the magic of slow cooking. Let’s dive into how to make this hearty dish that’s perfect for any season.
Why This Recipe Works
- The Dutch oven’s heavy lid and thick walls ensure even heat distribution, making it ideal for braising.
- Slow cooking at a low temperature breaks down the connective tissues in the ribs, resulting in tender meat.
- A rich, flavorful sauce develops as the ribs cook, enhancing the overall dish.
Ingredients
- 4 lbs beef short ribs, trimmed of excess fat
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp fresh thyme leaves
- Salt and pepper to taste
Equipment Needed
- Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Preheat and Prepare
Preheat your oven to 325°F. Season the short ribs generously with salt and pepper. Heat the olive oil in the Dutch oven over medium-high heat until shimmering. Add the ribs in batches, browning them on all sides, about 3-4 minutes per side. Remove and set aside.
Sauté the Vegetables
In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. This builds the flavor base for your braise.
Deglaze and Combine
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste and thyme. Return the ribs to the pot and add enough beef broth to nearly cover the ribs. Bring to a simmer.
Braise to Perfection
Cover the Dutch oven and transfer it to the preheated oven. Braise for about 3 hours, or until the meat is fork-tender. Check occasionally to ensure the liquid is at a gentle simmer.
Serve and Enjoy
Remove the ribs from the pot and skim any excess fat from the sauce. Serve the ribs with the sauce and your choice of sides. Enjoy the fruits of your patience!
Tips and Tricks
For an even richer flavor, you can marinate the ribs overnight in the red wine with some of the aromatics. If you’re short on time, a pressure cooker can reduce the cooking time significantly, though the flavor depth might not be the same. Always let the ribs rest for a few minutes after cooking to allow the juices to redistribute.
Recipe Variations
- Swap the red wine for stout beer for a deeper, maltier flavor profile.
- Add mushrooms during the last hour of braising for an earthy twist.
- For a spicy kick, include a diced jalapeño or a pinch of red pepper flakes with the vegetables.
Frequently Asked Questions
Can I make this recipe without a Dutch oven?
Yes, you can use a heavy-bottomed pot with a tight-fitting lid as an alternative. However, the Dutch oven’s heat retention properties make it the best choice for even cooking.
How can I thicken the sauce?
After removing the ribs, you can simmer the sauce on the stove to reduce it, or mix a tablespoon of cornstarch with water and stir it into the sauce for a thicker consistency.
Can I prepare this dish ahead of time?
Absolutely! Braised dishes often taste better the next day as the flavors have more time to meld. Just reheat gently on the stove or in the oven.
Summary
This braised short ribs recipe is a foolproof way to achieve tender, flavorful meat with minimal effort. Perfect for a cozy dinner, it’s sure to impress.