Savory Braised Short Ribs
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.
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Ingredients for Savory Braised Short Ribs
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.
Savory Braised Short Ribs Tips & Tricks
- Use a good quality red wine that you enjoy drinking; it makes a difference in flavor.
- For an even richer taste, try browning a tablespoon of tomato paste before adding it.
- Make this dish a day ahead; it tastes even better after the flavors have melded overnight.
Serving Ideas for Savory Braised Short Ribs
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.
Frequently Asked Questions
- Can I use a different cut of meat?
- Yes, you can use beef chuck or brisket, but the cooking time may vary.
- What if I don't have a Dutch oven?
- You can use any oven-safe pot with a tight-fitting lid.
- Can I make this recipe alcohol-free?
- Sure, substitute the red wine with an equal amount of beef stock or grape juice.
Savory Braised Short Ribs Recipe Walkthrough
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.
Why This Savory Braised Short Ribs Works
- A rich, deep flavor that comes from slow braising.
- Minimal hands-on time; the oven does most of the work.
- Perfect for impressing guests without stress.
- Great for meal prep—flavors only get better the next day.
Ingredients
- 4 lbs beef short ribs
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups red wine
- 2 cups beef stock
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp balsamic vinegar
Step-by-step Instructions
- 1. Preheat your oven to 325°F (165°C).
- 2. Season the short ribs generously with salt and pepper.
- 3. Heat olive oil in a large Dutch oven over medium-high heat.
- 4. Sear the short ribs on all sides until they are browned, about 8 minutes. Remove and set aside.
- 5. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- 6. Stir in the garlic and tomato paste, cooking for another 2 minutes.
- 7. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and reduce by half, about 10 minutes.
- 8. Return the short ribs to the pot and add the beef stock, thyme, and bay leaves.
- 9. Cover the pot with a lid and transfer to the oven.
- 10. Cook for about 2.5 hours, or until the meat is tender and falling off the bone.
- 11. Stir in the balsamic vinegar and season with additional salt and pepper if needed.
- 12. Serve hot with your choice of sides.