Absolutely! Braised beef short ribs are rich, tender, and fall-off-the-bone delicious. Here’s a detailed, foolproof way to make them:
Ingredients (4–6 servings)
For the ribs:
- 4–6 beef short ribs (about 3–4 lbs)
- Salt and black pepper, to taste
- 2 tbsp vegetable oil
For the braising liquid:
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups red wine (or beef broth for non-alcoholic)
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Prep and sear the ribs:
- Pat the short ribs dry with paper towels. Season generously with salt and pepper.
- Heat oil in a large Dutch oven or heavy pot over medium-high heat.
- Sear ribs on all sides until browned (3–4 minutes per side). Remove and set aside.
- Sauté vegetables:
- In the same pot, add onion, carrots, and celery. Cook 5–7 minutes until softened.
- Add garlic and tomato paste; cook 1–2 minutes until fragrant.
- Deglaze and combine:
- Pour in the red wine (or part of the broth) to deglaze the pan, scraping up browned bits from the bottom.
- Stir in remaining beef broth, herbs, and bring to a simmer.
- Return the short ribs to the pot, ensuring they’re partially submerged in liquid.
- Braise:
- Cover the pot and transfer to a preheated oven at 325°F (160°C).
- Braise for 2.5–3 hours, or until the meat is extremely tender and easily pulls away from the bone.
- Finish the sauce:
- Remove ribs and strain the braising liquid.
- Simmer the liquid on the stovetop to reduce slightly and concentrate the flavors. Adjust seasoning with salt and pepper.
- Optional: Stir in a pat of butter for richness.
- Serve:
- Serve short ribs over mashed potatoes, creamy polenta, or buttered noodles. Spoon the rich braising sauce over the top.
Tips for Perfect Short Ribs
- Brown the meat well—it adds depth of flavor.
- Low and slow cooking is key for tender, melt-in-your-mouth ribs.
- Overnight braising: Make ahead and refrigerate; flavors often improve the next day.
I can also give a pressure-cooker version that gets tender, flavorful short ribs in about an hour if you want a faster method. Do you want me to share that?
