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This hearty braised beef short rib recipe transforms tough cuts into succulent, fall-off-the-bone meat bathed in a rich red wine sauce. The slow cooking process allows the beef to become incredibly tender while developing deep, complex flavors that make this dish truly restaurant-worthy at home.
I first made these short ribs for my husband's birthday dinner, and they've become our signature dish whenever we want to really wow guests. The house fills with the most incredible aroma as they cook, making the anticipation almost as enjoyable as the meal itself.
Ingredients
- Beef short ribs: Choose meaty, well-marbled pieces for the richest flavor and best texture
- Salt and pepper: Essential seasonings that form the foundation of the dish
- Olive oil: Used for the initial searing that creates deep flavor
- Garlic cloves: Fresh garlic provides aromatic depth
- Large onion: The sweet base of the braising liquid
- Celery ribs: Adds subtle flavor to the sauce
- Carrots: Provides natural sweetness to balance the richness
- Tomato paste: Concentrated flavor that thickens and enriches the sauce
- Dry red wine: Cabernet Sauvignon or Merlot work beautifully here
- Beef stock: Homemade is best, but good quality store-bought works well too
- Thyme and bay leaves: Fresh herbs that infuse the sauce with essential aromatics
Step-by-Step Instructions
- Preheat and Season:
- Begin by preheating your oven to 160°C/325°F. Season your short ribs generously with salt and pepper on all sides. This step is crucial for developing flavor, so don't be shy with your seasonings.
- Sear the Meat:
- Heat the olive oil in a large, heavy ovenproof pot or Dutch oven over high heat until it's shimmering. Working in batches to avoid crowding, place the ribs in the hot oil and sear aggressively on all sides until deeply browned. This takes about 5-7 minutes per batch. This browning creates the deep flavor foundation for the entire dish.
- Sauté Aromatics:
- Reduce the heat to medium and add the onion and garlic to the pot, cooking in the flavorful beef fat for about 2 minutes until fragrant. Then add the carrots and celery, cooking for about 5 minutes until they begin to soften. The vegetables will absorb the beef flavor while adding their own sweetness.
- Build the Sauce:
- Stir in the tomato paste and cook for a minute until it darkens slightly and becomes fragrant. This brief caramelization removes the raw tomato flavor. Pour in the wine and beef stock, then add the thyme and bay leaves. Stir well, scraping the bottom of the pot to release all the browned bits that hold incredible flavor.
- Braise the Ribs:
- Return the seared ribs to the pot, arranging them so they're mostly submerged in the liquid. Cover with a tight-fitting lid and transfer to the preheated oven. Let them cook undisturbed for 3 hours, until the meat is so tender it can be easily pulled apart with forks.
- Finish the Sauce:
- Once the ribs are done, carefully remove them from the pot and cover to keep warm. Strain the cooking liquid to create a smooth sauce, pressing on the vegetables to extract all their flavor. Return the strained sauce to the pot and simmer briefly to reduce if needed, adjusting the seasoning with salt and pepper.
- Serve:
- Carefully place the tender ribs on a serving platter and spoon the rich sauce generously over them. The meat should be so tender it barely clings to the bone.
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The first time I served these short ribs at a dinner party, my friend who rarely cooks asked for the recipe. Two weeks later, she sent me a photo of her perfectly executed version. That's when I knew this recipe had the perfect balance of impressive results with manageable technique.
Alternative Cooking Methods
If you don't have an oven-safe pot, you can transfer everything to a baking dish covered tightly with foil. For even more convenience, this recipe works beautifully in a slow cooker on low for 8 hours or in a pressure cooker for about 45 minutes at high pressure with a natural release.
Perfect Pairings
These rich short ribs shine against a backdrop of creamy mashed potatoes or polenta, which soak up the luscious sauce. For vegetables, something with a slight bitterness like sautéed greens or roasted Brussels sprouts provides perfect contrast to the richness of the meat.
Make-Ahead and Storage
This dish actually improves with time, making it perfect for entertaining. Make it a day ahead, refrigerate, then gently reheat in a 300°F oven for about 30 minutes. The refrigeration also makes it easier to remove excess fat that will solidify on top. Leftovers will keep for 3-4 days refrigerated or can be frozen for up to 3 months.
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This dish is a sure way to impress your family or guests with its luxurious flavors and melt-in-your-mouth texture.
Frequently Asked Questions
- → What cut of beef is best for braising?
Beef short ribs are ideal for braising as they become tender and flavorful after long, slow cooking. Look for meaty ribs with good marbling.
- → Can I use a different wine for the sauce?
Yes, use a dry red wine such as Cabernet Sauvignon, Merlot, or Shiraz for optimal flavor. Avoid sweet wines for this dish.
- → Do I need to strain the sauce?
Straining the sauce creates a smooth, velvety texture, but it's optional. You can enjoy a chunky sauce by skipping this step.
- → What can I serve with braised beef short ribs?
Serve these short ribs with creamy mashed potatoes, polenta, or crusty bread to soak up the sauce. Roasted vegetables also pair well.
- → Can I make this dish ahead of time?
Yes, braised beef short ribs taste even better the next day. Store in the fridge and reheat gently before serving.
- → Can this dish be prepared without an oven?
Absolutely! Use a slow cooker on low or simmer on the stovetop. Make sure the ribs are submerged during cooking for even tenderness.