Easy Braised Beef Short Ribs Recipe
Welcome to the ultimate comfort food experience with our Easy Braised Beef Short Ribs Recipe! This traditional dish takes tough beef short ribs and transforms them into tender, flavorful morsels that practically melt in your mouth. Originating from the rich culinary traditions of various cultures, braised beef short ribs are a symphony of flavors, perfect for any occasion, whether it’s a cozy family dinner or a festive gathering. This homemade braised beef short ribs recipe, made from scratch, offers a delightful depth of flavor that is achieved through slow cooking in a fragrant broth, paired with aromatic vegetables and herbs. Dive into this recipe that’s not only delicious but also easy enough for any home cook to master. You’ll love the tender texture and robust taste that elevate this dish to classic status!
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Serving Size: Serves 4
Ingredients
For the Ribs:
- 4 pounds beef short ribs
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
For Braising Liquid:
- 1 large onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine (preferably Cabernet Sauvignon)
- 1 tablespoon tomato paste
- 2 tablespoons Worcestershire sauce
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
Optional Garnish:
- Fresh parsley, chopped
Ingredient Swaps: For a lower-sodium option, use low-sodium beef broth. If you prefer not to use wine, replace it with an additional 1 cup of broth or grape juice for a non-alcoholic version. Need a dairy-free option? Skip the butter in your serving if you use it!
Equipment List
- Large Dutch oven or heavy pot with a lid
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Serving spoon
- Slotted spoon (for serving)
Step-by-Step Instructions
- Prepare the Ribs: Start by patting the beef short ribs dry with paper towels. Season generously with salt and pepper on all sides to enhance the flavor.
- Brown the Ribs: In a large Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is shimmering, carefully add the beef short ribs in batches to avoid overcrowding. Sear each side for 4-5 minutes until a deep brown crust forms. This step is crucial to develop rich flavors. Remove the ribs and set them aside on a plate.
- Sauté the Vegetables: In the same pot, reduce heat to medium and add the chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. Add in the minced garlic and cook for an additional minute until fragrant.
- Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to lift all the browned bits. This is where a lot of the flavor comes from! Allow the wine to simmer for about 2 minutes until it reduces slightly.
- Add the Braising Liquid: Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Mix well until combined.
- Return the Ribs: Carefully place the seared short ribs back into the pot, ensuring they are submerged in the braising liquid.
- Braise: Cover the pot with a lid and transfer it to a preheated oven at 325°F (163°C). Let it braise for 2.5 to 3 hours, or until the ribs are fork-tender. The aroma that fills your kitchen will be heavenly!
- Finish and Serve: Once done, remove the pot from the oven. Take out the ribs and place them on a serving platter. Discard the bay leaves and thyme sprigs. If the sauce is too thin, you can simmer it on the stovetop for 10-15 minutes to thicken it up. Pour the sauce over the ribs, garnish with fresh parsley, and serve warm.
Special Notes
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen and improve with time.
Reheating: When reheating, place the ribs and sauce in a pot over low heat and stir occasionally until warmed through. Alternatively, you can microwave them in a covered dish at 50% power.
Make-Ahead Tip: You can prepare the ribs a day in advance, let them cool, and refrigerate. The next day, simply reheat gently on the stovetop.
Troubleshooting: If the sauce is too thick, add 1-2 tablespoons of beef broth or water until the desired consistency is achieved.
Variations and Customizations
Looking for ways to customize this dish? Here are some ideas:
- Gluten-Free: Ensure your Worcestershire sauce is gluten-free.
- Vegetarian Version: For a vegan braised short rib alternative, consider using jackfruit or seitan, braising them in vegetable broth and enhancing flavors with liquid smoke and mushrooms.
- Flavor Boost: Try adding chopped mushrooms or root vegetables like parsnips and turnips to the braising mix for a hearty upgrade.
Nutritional Information (per serving, approximate)
Calories: 650
Protein: 55g
Fat: 40g
Carbohydrates: 10g
Fiber: 2g
Engaging Visual Details
As you prepare this dish, imagine the rich, golden-brown color of the short ribs after being seared, an inviting sight that promises flavor. When you place the ribs in the pot with the fragrant liquid, the steam rising will fill your kitchen with delicious aromas of wine and savory herbs. Upon serving, the dish should glisten with a luscious, thick sauce, flecked with fresh parsley and vibrant vegetables, ready to be enjoyed!
Conclusion
This Easy Braised Beef Short Ribs Recipe is not just a meal; it’s a heartfelt experience that deserves to become a cherished tradition in your home. We invite you to embark on this culinary journey, indulging in deep flavors that only slow cooking can provide. So, roll up your sleeves, gather your ingredients, and get ready to impress your family and friends with this classic dish! Leave a comment below if you tried this recipe! We’d love to hear how it turned out for you. Enjoy and please share your version on Instagram and tag us with MyDeliciousDish.
