If you're looking for a hearty and flavorful dish, these Traditional Beef Short Ribs are exactly what you need. Slow-cooked to perfection, they offer a melt-in-your-mouth experience that’s perfect for a cozy dinner. This recipe combines rich flavors and tender meat to create an unforgettable meal.
Beef short ribs are the star, providing a rich, beefy flavor that becomes incredibly tender when slow-cooked. Salt and pepper are your simple but essential seasonings, enhancing the natural flavors of the meat. Olive oil is used to sear the ribs, creating a flavorful crust. Onion adds sweetness and depth, while garlic infuses the dish with aromatic warmth. Beef broth and red wine form a robust base for the sauce, with tomato paste thickening and enriching the flavor. Fresh thyme and rosemary bring earthy notes, complemented by bay leaves for a subtle herbal hint. Lastly, Worcestershire sauce adds a tangy kick that balances the richness.
These short ribs are perfect alongside creamy mashed potatoes or a crusty loaf of bread to soak up the sauce. For a lighter option, serve with steamed vegetables like green beans or a fresh salad with vinaigrette.
First, preheat your oven to 325°F. This temperature allows the ribs to cook slowly and become exquisitely tender. Season your beef short ribs generously with salt and pepper. This simple step is crucial, as it enhances the meat’s natural flavor.
In a large Dutch oven, heat the olive oil over medium-high heat. Once it shimmers, place the ribs in the pot. Sear them on all sides until they're beautifully browned. This not only locks in flavor but starts building those delicious caramelized notes in the pot. Remove the ribs and set them aside for now.
In the same pot, toss in the chopped onions. Cook them until they soften, stirring occasionally to scrape up any browned bits from the bottom. This step is key—it infuses the onions with that rich, meaty flavor. Add in the minced garlic and stir for another minute, letting the aroma fill your kitchen.
Next, pour in the beef broth and red wine. Stir in the tomato paste, ensuring it dissolves evenly. Toss in the sprigs of thyme and rosemary, followed by the bay leaves. These herbs will infuse the liquid with their essence, creating an aromatic base. Add the Worcestershire sauce for that extra depth of flavor.
Return the seared ribs to the pot, nestling them into the liquid. Make sure they're mostly submerged—this is where the magic happens. Cover the pot and transfer it to your preheated oven. Let it cook for about 2.5 to 3 hours, until the meat is fall-off-the-bone tender.
Once done, remove the pot from the oven. Use a spoon to skim any excess fat from the surface. Discard the herbs, and you're ready to serve these sumptuous ribs.
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