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Braised Short Ribs Recipe2

Braised Short Ribs Recipe - Delicious Meal Ideas

If you’ve ever hosted family or friends, you know the magic of serving a dish that makes everyone feel at home. For me, it’s braised short ribs.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8
Course: Dinner
Cuisine: American
Calories: 342
Ingredients Method Notes

Ingredients
  

  • 8 bone-in beef short ribs
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup plain all-purpose flour
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 1 cup dry red wine such as Cabernet Sauvignon
  • 2 1/2 cups low-sodium beef stock
  • 2 tablespoons concentrated tomato paste
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Method
 

Step 1: Season and Sear
  1. Start by generously seasoning your short ribs with salt and pepper. Afterward, dredge them in the flour, shaking off any excess. In a large Dutch oven, heat the olive oil over medium-high heat. 
    Add the short ribs, searing them on all sides until you get a gorgeous golden-brown crust. This should take about 3-4 minutes for each side. Don't skip this step; it's where flavor begins.
Step 2: Sauté the Vegetables
  1. Once your ribs are beautifully browned, remove them from the pot and set them aside. In the same pot, add the chopped onion, garlic, and diced carrots. 
    Cook these for about 5 minutes, stirring occasionally until the veggies soften and the onions turn translucent. This step builds a fantastic base for the braising liquid.
Step 3: Deglaze with Wine
  1. Now comes the fun part! Pour in your red wine, scraping the bottom of the pot to deglaze it. You want all those tasty browned bits to lift and mix back into the sauce. 
    Bring the wine to a simmer, letting it reduce for about 2-3 minutes. This concentrates the flavors and gives your dish that deep, complex taste.
Step 4: Add Stock and Simmer
  1. Next, stir in the beef stock, concentrated tomato paste, rosemary, and thyme. Return the short ribs to the pot, nestling them into the liquid. 
    Everything should be at a gentle simmer, with the ribs partially submerged. Cover the pot and transfer it to a preheated oven set to 300°F (150°C).
Step 5: Braise Low and Slow
  1. Let those bad boys braise for about 3 hours. This is the waiting game. The low temperature helps break down the collagen in the meat, turning it from tough to tender. After 3 hours, check for tenderness—if the meat falls off the bone easily, you’re ready!
Step 6: Finishing Touches
  1. Once you’ve got the ribs tender, remove them from the oven. Carefully take them out of the liquid and set them aside. Strain the braising liquid into a saucepan, discarding the solids. 
    Simmer the liquid on the stovetop until it thickens (about 10-15 minutes). This step intensifies the flavors even more.
Step 7: Serve and Enjoy
  1. Once your sauce has thickened, pour it over the rib meat. Serve immediately or let it sit for a bit to allow the flavors to deepen. Pair it with your favorite sides, and watch the compliments roll in.

Notes

  • Refrigerate: Store braised short ribs in an airtight container for up to 4 days.
  • Freeze: They freeze well too! Store in a suitable container for up to 3 months. Just thaw overnight in the fridge before reheating.
  • Reheat: Gently reheat in a saucepan, adding a splash of water or stock if necessary.