There’s something undeniably comforting about the rich, savory aroma of short ribs slow-cooking to perfection. Whether you’re a seasoned home chef or a cooking novice, this recipe is sure to impress and leave your guests asking for seconds.
Whether it’s an easy weeknight dinner or a sophisticated dinner party with friends, Short Ribs are always a good choice.
This Post is all About the Best Short Ribs Recipe
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Grab My Favorite Tools for the Best Short Ribs:
- Dutch Oven
- Tongs
- Cutting Board and Chef Knife
- Measuring Cups and Spoons
- Strainer or Fine Mesh Sieve
- Wine Opener
- Serving Platter
- Low Bowls
Ingredients:
- 4 pounds of beef short ribs
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, peeled and chopped
- 2 stalks of celery chopped
- 4 cloves garlic, minced
- 1 cup – 1 bottle of red wine (choose a good-quality one)
- 4 cups beef broth
- 1 tablespoon tomato paste
- ⅓ cup brown sugar
- 2 Tbs black peppercorns
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 stalk of rosemary
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Instructions for the Best Short Ribs:
- Prepare the Short Ribs:
- Start by patting the short ribs dry with paper towels. This ensures a better sear.
- Season the ribs generously with salt and black pepper.
- Sear the Ribs:
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
- Sear the short ribs on all sides until they develop a beautiful brown crust. This step enhances the flavor of the final dish.
- Remove and set aside for later
- Saute the Aromatics:
- Add diced onions, celery, and chopped carrots to the pot. Cook until the vegetables are softened and aromatic.
- add garlic – you want to add garlic a little after the other vegetables so it doesn’t burn.
- Deglaze with Wine:
- Pour in the red wine, scraping the bottom of the pot to release any flavorful bits stuck to the surface. Let it simmer for a few minutes until the wine has reduced slightly.
- Add Tomato Paste Brown Sugar and Broth:
- Stir in the tomato paste, peppercorns, and brown sugar, distributing them evenly. This adds depth and richness to the sauce.
- Pour in the beef broth, bringing the liquid to a gentle simmer.
- Braise the Short Ribs:
- Return the seared short ribs to the pot. Add fresh thyme, rosemary, and bay leaves for an aromatic touch.
- Cover the pot and transfer it to a preheated oven. Let the short ribs braise at 325°F (163°C) for about 2.5 to 3 hours or until the meat is fork-tender.
- Serve and Enjoy:
- Once the short ribs are done, carefully remove them from the pot.
- Strain the cooking liquid to remove any solids, leaving a smooth, flavorful sauce.
- Reduce the sauce by almost half while whisking
- Finish sauce with 2Tbs butter
- If you want to thicken the sauce you can make a slurry with 1 Tbs corn starch and 1 Tbs water. Stir until combined and then add it to the sauce.
- Serve the short ribs over creamy mashed potatoes, polenta, grits, or your favorite side dish. Drizzle the luscious sauce over the top for an extra burst of flavor.
See also: The Best Cucumber Salad Recipe
Quick Tips for Making The Best Short Ribs:
- Pat the ribs dry before seasoning. Removing excess moisture allows for a better sear, resulting in a more flavorful crust on the meat.
- Do Not rush the cooking process. The low and slow cooking process ensures tender, melt-in-your-mouth meat.
- The ribs are done when the meat is fork-tender and easily pulls away from the bone. If the meat is not fork-tender then you need to continue cooking.
- After braising, skim excess fat from the surface of the cooking liquid for a cleaner, more refined sauce.
- Strain the sauce to remove any solids, leaving a smooth, velvety texture. – typically just use a strainer spoon to remove the larger pieces. But if you want a silky smooth sauce, use a fine mesh sieve to strain.
- Allow the short ribs to rest for a few minutes before serving. This allows the juices to redistribute, ensuring a moist and succulent result.
- Choose sides that complement the richness of the short ribs, such as mashed potatoes, polenta, or creamy risotto.
FAQ
Do Short Ribs get more tender the longer they cook?
Yes, short ribs become more tender the longer they cook. The slow braising process at low temperatures breaks down collagen in the meat, resulting in a melt-in-your-mouth texture. Extended cooking times, typically 2.5 to 3 hours, contribute to the succulence and tenderness of the final dish.
Are beef short ribs a cheap cut?
Beef short ribs are often considered an affordable cut. While prices can vary, they are generally less expensive than premium cuts of beef. Despite being economical, short ribs offer rich flavor and become incredibly tender when cooked slowly, making them a popular choice for budget-friendly and delicious meals.
Should Short Ribs be covered in liquid?
Yes, when preparing short ribs, it’s advisable to cover them in liquid, such as broth or wine, during the braising process. This helps ensure that the meat cooks evenly, becomes tender, and absorbs the flavorful liquid, resulting in a delicious and well-balanced dish.
How do restaurants make their short ribs so tender?
Restaurants often achieve tender short ribs through a combination of slow-cooking techniques. They may braise the ribs at low temperatures for an extended period, allowing collagen to break down, resulting in tenderness. Quality ingredients, expert seasoning, and skilled kitchen techniques also contribute to the succulence of restaurant-style short ribs.
Do you have to brown short ribs before cooking?
Yes, browning short ribs before cooking is recommended. Searing the meat in a hot pan caramelizes its surface, enhancing flavor through the Maillard reaction. This step adds depth and richness to the dish. While not strictly necessary, it significantly contributes to the overall taste and appearance of the final dish.
This Post is all About the Best Short Rib Recipe
Braised short ribs are a classic comfort food that elevates any dinner experience. This recipe strikes the perfect balance of simplicity and sophistication, making it an ideal choice for both weekday dinners and special occasions. The tender, succulent meat and rich, savory sauce are bound to make this dish a family favorite. So, gather your ingredients, embrace the joy of slow cooking, and savor the delicious results of this unforgettable short rib recipe.
