When you're in the mood for something deeply satisfying and comforting, these Savory Braised Short Ribs are just what you need. Perfectly tender and flavorful, they are an ideal choice for a cozy dinner or a special occasion.
Beef short ribs are the star of this dish, known for their rich marbling and deep flavor when slow-cooked. Salt and pepper are essential for seasoning, enhancing the natural taste of the meat. Olive oil is used for searing the ribs, which locks in flavor and adds a lovely caramelization. The onion, carrots, and celery form the classic mirepoix, creating a flavorful base. Garlic adds an aromatic depth, while tomato paste enriches the sauce with a touch of sweetness and acidity. Red wine not only deglazes the pan but also infuses the dish with a robust taste. Beef stock keeps the ribs moist and enhances the meaty flavor. Thyme and bay leaves bring in earthy notes, and a splash of balsamic vinegar at the end brightens up the dish.
These short ribs pair wonderfully with creamy mashed potatoes or a side of roasted root vegetables. A crisp green salad can add a refreshing contrast. For a special touch, serve with a crusty baguette to mop up the delicious sauce.
First, preheat your oven to 325°F (165°C) to get it ready for the long, slow cook. Meanwhile, take your short ribs and season them generously with salt and pepper. This is crucial for flavor, so don't be shy. Heat up some olive oil in a large Dutch oven over medium-high heat. Once hot, sear the short ribs on all sides. This should take about 8 minutes, and you'll want a nice brown crust. Remove the ribs and set them aside for now.
In the same pot, toss in the diced onion, chopped carrots, and celery. Let them cook until softened, which should take around 5 minutes. Stir in the minced garlic and tomato paste, cooking for another 2 minutes to let those flavors meld. Pour in the red wine, making sure to scrape up any browned bits stuck to the bottom—that's flavor gold right there! Bring it to a simmer and let it reduce by half over about 10 minutes.
Return the short ribs to the pot, nestling them in the reduced wine. Pour in the beef stock, and add the thyme sprigs and bay leaves. Cover the pot with a lid and carefully transfer it to the preheated oven. Let it cook for about 2.5 hours, or until the meat is tender and falling off the bone. Once done, stir in the balsamic vinegar, taste, and adjust the seasoning with more salt and pepper if needed.
Share