Description
Succulent braised short ribs melt with rich, deep flavors that transport palates to comfort heaven. Tender meat falls apart easily, promising a luxurious dining experience that satisfies you completely.
Ingredients
Scale
Meat:
- 4 beef short ribs
Vegetables:
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Cooking Liquids and Seasonings:
- 1 tablespoon (15 milliliters) olive oil
- 2 tablespoons (30 milliliters) tomato paste
- 2 cups (480 milliliters) beef broth
- 1 ½ cups (360 milliliters) dry red wine
- 1 tablespoon (15 milliliters) Worcestershire sauce
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper, to taste
Instructions
- Prepare your culinary workspace by warming the oven to a gentle 325F (160C), creating the perfect environment for transforming tough meat into a meltingly tender dish.
- Meticulously dry the short ribs, then generously season with salt and pepper, ensuring each piece is well-coated for maximum flavor development.
- Select a heavy Dutch oven and heat olive oil over medium-high temperature, creating a scorching surface for searing the meat to develop a rich, caramelized exterior.
- Carefully brown the ribs on all surfaces, rotating to achieve a deep golden crust that will infuse the final dish with complex flavors, approximately 2-3 minutes per side.
- Remove the beautifully seared ribs and set aside, leaving behind the flavorful fond in the pot.
- Introduce a medley of diced onions, carrots, and celery to the same pot, allowing the vegetables to soften and release their aromatic essence over 5-7 minutes.
- Incorporate minced garlic and tomato paste, stirring vigorously to prevent burning and to develop a deep, rich base for the braising liquid.
- Deglaze the pot with red wine, using a wooden spoon to scrape up the caramelized bits clinging to the bottom, creating a flavor-packed foundation for the sauce.
- Enrich the liquid by adding beef broth, Worcestershire sauce, fragrant rosemary, thyme, and bay leaves, creating a complex and nuanced braising medium.
- Nestle the seared short ribs back into the pot, ensuring they are nearly submerged in the aromatic liquid.
- Seal the pot with a tight-fitting lid and transfer to the preheated oven, allowing the ribs to slowly braise and tenderize over 2.5 to 3 hours.
- Once the meat reaches fork-tender perfection, carefully remove the ribs from the cooking liquid.
- Skim excess fat from the surface of the sauce, optionally reducing it on the stovetop to achieve a more concentrated flavor and slightly thicker consistency.
- Present the succulent short ribs alongside creamy mashed potatoes, smooth polenta, or crusty artisan bread to soak up the luxurious sauce.
Notes
- Ensure ribs are patted completely dry before seasoning to achieve a perfect golden-brown sear and develop deep, rich flavors.
- Use a heavy-bottomed Dutch oven or cast-iron pot for even heat distribution and superior caramelization during browning and braising.
- Select well-marbled short ribs with good fat content for maximum tenderness and rich, melt-in-your-mouth texture.
- Customize the dish by experimenting with different wine varieties like Cabernet Sauvignon or Merlot to enhance the sauce’s complexity and depth.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 245
- Sugar: 24 g
- Sodium: 123 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 105 mg