Imagine a dish so tender, so rich in flavor, that it literally falls off the bone with the gentlest touch of your fork. Our Slow Braised Beef Short Ribs are not just a meal; they're a culinary journey that transforms humble ingredients into a restaurant-quality masterpiece right in your own kitchen. This American classic is the ultimate comfort food that promises to elevate your cooking skills and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 beef short ribs
- 1 onion, chopped
- 2 carrots, chopped
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- Salt and pepper to taste
- Fresh rosemary for garnish
Instructions
- Remove beef short ribs from refrigerator 30 minutes before cooking to bring to room temperature. Pat ribs dry with paper towels and generously season all sides with salt and freshly ground black pepper.
- Preheat oven to 325°F (165°C). Heat a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Add a tablespoon of oil and sear the short ribs on all sides until they develop a deep golden-brown crust, approximately 3-4 minutes per side.
- Remove browned short ribs and set aside. In the same pot, add chopped onions and carrots. Sauté for 4-5 minutes until vegetables begin to soften and caramelize.
- Stir in tomato paste and cook for an additional 1-2 minutes to enhance its flavor. Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom.
- Return short ribs to the pot. Add beef broth, ensuring the liquid comes about halfway up the sides of the meat. If needed, add more broth or water.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for
- 5 to 3 hours, or until meat is extremely tender and easily pulls away from the bone.
- Remove pot from oven. Let ribs rest in the braising liquid for 10-15 minutes before serving. Skim off any excess fat from the surface.
- Plate the short ribs, spoon some braising liquid over the top, and garnish with fresh chopped rosemary. Serve hot with mashed potatoes, polenta, or roasted vegetables.
Tips
- Temperature Matters: Always let your beef short ribs come to room temperature before cooking to ensure even heat distribution and perfect tenderness.
- Searing is Key: Take your time developing a deep golden-brown crust on the ribs. This step builds incredible flavor through the Maillard reaction.
- Choose the Right Wine: Use a full-bodied red wine like Cabernet Sauvignon or Merlot for the most robust braising liquid.
- Low and Slow is the Mantra: Patience is crucial. The long, slow braising process breaks down tough connective tissues, resulting in melt-in-your-mouth meat.
- Don't Rush the Resting: Letting the ribs rest in the braising liquid helps them absorb more flavor and become even more tender.
- Fat is Flavor: Don't be afraid of the fat - it's what makes short ribs so delicious. Just skim off excess before serving.
- Make Ahead Friendly: These ribs taste even better the next day, so consider making them in advance for stress-free entertaining.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
