Braised Short Ribs Recipe: Tender and Flavorful

Braised short ribs are a classic comfort food that is sure to impress your guests. The meat is incredibly tender and flavorful, and the sauce is rich and satisfying. This recipe is perfect for a weeknight dinner or a special occasion.

What Are Short Ribs?

Before we get into the braised short ribs recipe, it’s important to understand what short ribs are and why they’re so perfect for braising. Short ribs come from the beef chuck portion of the cow. They’re called “short” ribs because they’re shorter than regular ribs, typically about 3 to 6 inches long.

There are two main types of short ribs:

1. English-cut: These are cut parallel to the bone and usually about 2 inches thick.
2. Flanken-cut: These are cut across the bones and are usually about 1/2 inch thick.

For our braised short ribs recipe, we’ll be using English-cut short ribs. These are ideal for braising because they have a good amount of meat on them and plenty of connective tissue. When cooked slowly, this connective tissue breaks down, resulting in incredibly tender meat.

The Art of Braising

Braising is a cooking method that involves cooking food slowly in a small amount of liquid. It’s perfect for tough cuts of meat like short ribs. Here’s why braising works so well in our short ribs recipe:

1. Breaks down tough fibers: The long, slow cooking process breaks down the tough connective tissues in the meat, making it tender.
2. Develops flavor: As the meat cooks, it releases its juices into the cooking liquid, which then gets concentrated, creating a rich, flavorful sauce.
3. Keeps meat moist: The liquid in the pot prevents the meat from drying out during the long cooking process.

Ingredients for Perfect Braised Short Ribs

To make the best braised short ribs, you need the right ingredients. Here’s what you’ll need for this braised short ribs recipe:

• 4 pounds bone-in beef short ribs
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 bottle (750 ml) dry red wine
• 2 cups beef broth
• 2 bay leaves
• 4 sprigs fresh thyme

When choosing short ribs for your braised short ribs recipe, look for pieces that have a good amount of meat on them and are well-marbled. The marbling (those white lines of fat running through the meat) will help keep the meat moist and add flavor as it cooks.

Equipment Needed for Braised Short Ribs

To make this braised short ribs recipe, you’ll need:

1. A large Dutch oven: This is ideal for braising because it can go from stovetop to oven and holds heat well.
2. Tongs: For turning the short ribs when browning.
3. A wooden spoon: For stirring and scraping up browned bits from the bottom of the pot.

If you don’t have a Dutch oven, you can use a heavy-bottomed pot that’s oven-safe. You could also adapt this braised short ribs recipe for a slow cooker or Instant Pot, but the cooking times and liquid amounts would need to be adjusted.

Step-by-Step Braised Short Ribs Recipe

Now, let’s get into the details of our braised short ribs recipe. Follow these steps for perfectly tender and flavorful short ribs:

1. Prepare the short ribs:

• Pat the short ribs dry with paper towels.
• Season generously with salt and pepper on all sides.

1. Brown the short ribs:

• Heat oil in a large Dutch oven over medium-high heat.
• Add short ribs in batches and brown on all sides, about 8 minutes per batch.
• Remove browned ribs to a plate.

1. Prepare the vegetables:

• In the same pot, add onions, carrots, and celery.
• Cook until softened, about 5 minutes.
• Add garlic and cook for another minute.

1. Build the braising liquid:

• Stir in tomato paste and cook for 1-2 minutes.
• Pour in the wine, scraping up any browned bits from the bottom of the pot.
• Add beef broth, bay leaves, and thyme.

1. Braise the short ribs:

• Return the short ribs to the pot, along with any accumulated juices.
• Bring to a simmer, then cover and transfer to a preheated 325°F (165°C) oven.
• Cook for 2 1/2 to 3 hours, until the meat is very tender and falling off the bone.

1. Finish the dish:

• Remove the short ribs from the pot.
• Strain the braising liquid and return it to the pot.
• Simmer the liquid until reduced and slightly thickened.
• Return the short ribs to the pot to warm through.

Tips for the Best Braised Short Ribs

To ensure your braised short ribs turn out perfect every time, keep these tips in mind:

1. Brown thoroughly: Don’t rush the browning process. It’s crucial for developing deep flavor in your braised short ribs.
2. Don’t overcrowd the pot: When browning, give each piece of meat enough space. Overcrowding will cause the meat to steam instead of brown.
3. Low and slow: Braising is all about low temperatures and long cooking times. This allows the tough connective tissues to break down slowly, resulting in tender meat.
4. Check for doneness: The short ribs are done when they’re fork-tender. If you can easily pierce the meat with a fork, they’re ready.
5. Skim the fat: After braising, you can skim excess fat from the surface of the cooking liquid for a cleaner, less greasy sauce.

Variations on Classic Braised Short Ribs

While this braised short ribs recipe is delicious as is, you can also try these variations:

1. Asian-inspired braised short ribs: Add soy sauce, ginger, and star anise to the braising liquid.
2. Beer-braised short ribs: Replace the wine with a dark beer like stout for a rich, malty flavor.
3. Spicy braised short ribs: Add chipotle peppers in adobo sauce to the braising liquid for a smoky, spicy kick.

What to Serve with Braised Short Ribs

Braised short ribs pair well with a variety of side dishes. Here are some suggestions:

• Creamy mashed potatoes
• Roasted root vegetables
• Buttered egg noodles
• Crusty bread for soaking up the sauce

For wine pairings, a full-bodied red wine like Cabernet Sauvignon or Syrah complements the rich flavors of braised short ribs beautifully.

Make-Ahead and Storage Tips for Braised Short Ribs

One of the great things about this braised short ribs recipe is that it can be made in advance. In fact, many people think braised dishes taste even better the next day. Here’s how to store and reheat your braised short ribs:

• Storage: Cool the short ribs in their cooking liquid, then refrigerate in an airtight container for up to 3 days.
• Reheating: Gently reheat the short ribs in their sauce on the stovetop over medium-low heat, or in a 325°F (165°C) oven until warmed through.
• Freezing: Braised short ribs can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

Troubleshooting Common Braised Short Ribs Issues

Even with the best braised short ribs recipe, sometimes things don’t go as planned. Here are some common issues and how to fix them:

1. Tough meat: If your short ribs are still tough after the recommended cooking time, they likely need to cook longer. Continue braising until the meat is fork-tender.
2. Too fatty: If there’s too much fat in your sauce, let the dish cool, then refrigerate. The fat will solidify on top and can be easily removed.
3. Lack of flavor: If your braised short ribs lack flavor, try reducing the sauce more to concentrate the flavors. You can also add more seasoning at the end of cooking.

Nutritional Information and Health Considerations

While braised short ribs are undeniably delicious, they are a rich dish. Here’s a rough breakdown of the nutritional content per serving (based on 6 servings):

Short ribs are high in protein and contain beneficial nutrients like iron and B vitamins. However, they’re also high in fat, particularly saturated fat. Enjoy this dish in moderation as part of a balanced diet.

Braised Short Ribs Recipe

Serves: 4 Prep Time: 25 MINUTES Cooking Time: 3 HOURS 3 HOURS

Nutrition facts: 250 calories 35 grams fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

• 3 tablespoons olive oil
• 1 diced yellow onion
• 3 chopped carrots
• 8 whole beef short ribs
• Salt and pepper to taste
• 1/4 cup all-purpose flour
• 1 cup dry red wine (like Côtes du Rhône or Pinot Noir)
• 2 1/2 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instructions

1. Preheat oven: Set your oven to 350°F.
2. Sauté veggies: Heat oil in a large pot and cook onions and carrots.
3. Season ribs: Season ribs with salt and pepper, then coat in flour.
4. Brown ribs: Add ribs to the pot and brown on all sides.
5. Deglaze pan: Add wine and scrape up browned bits.
6. Make sauce: Add broth, salt, pepper, and tomato paste.
7. Combine ingredients: Add ribs, veggies, and herbs to the pot.
8. Cook: Cover and bake for 2 hours, then reduce heat and cook for 30-45 minutes.
9. Rest: Let ribs rest for 20 minutes before serving.
10. Serve: Serve ribs over mashed potatoes with gravy.

Frequently Asked Questions About Braised Short Ribs

Q: Can I use boneless short ribs for this braised short ribs recipe?
A: Yes, you can use boneless short ribs. They may cook a bit faster, so start checking for doneness earlier.

Q: How long do braised short ribs take to cook?
A: In the oven at 325°F (165°C), braised short ribs typically take 2 1/2 to 3 hours to become tender.

Q: Can I make braised short ribs in a slow cooker?
A: Yes, you can adapt this braised short ribs recipe for a slow cooker. Brown the meat and vegetables as directed, then transfer everything to the slow cooker and cook on low for 8-10 hours.

Q: What’s the best way to reheat braised short ribs?
A: The best way to reheat braised short ribs is gently on the stovetop or in a 325°F (165°C) oven until warmed through.

Q: Can I freeze braised short ribs?
A: Yes, braised short ribs freeze well. Cool completely, then freeze in an airtight container for up to 3 months.