Yes! Short ribs seem like a gourmet dish, but they’re surprisingly easy to make. The slow braising process does most of the work for you, breaking down the tough fibers in the meat and infusing it with rich flavors. It’s one of those dishes that feels fancy and impressive but doesn't require a lot of complicated steps. Once you've browned the meat and veggies and added your liquid, you can just let the oven do its magic!
Plus, the recipe is pretty flexible—you can switch up the herbs, use different liquids like beer or broth, or even throw in some root vegetables to make it a complete one-pot meal.
Here’s a simple and delicious braised short rib recipe that’s packed with flavor:
Ingredients:
4 lbs beef short ribs (bone-in)
2 tbsp olive oil
1 large onion (chopped)
2 cups carrots (chopped, rainbow carrots are my favorite)
3 cups celery stalks (chopped)
4 garlic cloves (minced)
1 cup red wine (dry, like Cabernet Sauvignon)
2 cups beef broth
1 tbsp tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 TBS Worcestershire sauce
Salt and pepper to taste
Instructions:
Preheat and Season: Preheat your oven to 325°F (160°C). Pat the short ribs dry with paper towels and season generously with salt and pepper.
Sear the Short Ribs: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Remove and set them aside.
Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Deglaze the Pan: Pour in the red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Let the wine simmer and reduce by half (about 5 minutes).
Add Broth and Herbs: Stir in the tomato paste, beef broth, thyme, rosemary, and bay leaves. Bring the mixture to a simmer.
Braise in the Oven: Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are fork-tender and the meat is falling off the bone.
Finish and Serve: Remove the short ribs from the pot and skim any excess fat from the surface of the sauce. If you like a thicker sauce, you can simmer the liquid on the stove for 10-15 minutes to reduce it further.
Serve: Serve the short ribs with mashed potatoes, polenta, or a hearty vegetable side dish, spooning the rich sauce over the top.
Tips:
For extra flavor, marinate the short ribs in the wine and herbs for a few hours before cooking.
Make this recipe a day ahead, as the flavors often get even better overnight.
Enjoy your tender, flavorful short ribs!
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