Beef short ribs. If you haven’t had them yet, you are missing out. They are flavorful and so tender that they fall right off the bone (if done right). Braised beef short ribs are a rich and hearty meal that should be saved for a special night. So, now that I have enticed you… I am going to teach you how to make them! Below is a detailed, easy to follow recipe for braised beef short ribs with chef-approved cooking tips. Bon Appétit.
the following recipe yields 2 servings
I n g r e d i e n t s
- 4 medium-sized pieces bone- in short ribs
- 1 quart of chicken or beef broth
- 2 ounces tomato paste
- 1 cup of red wine
- 2 carrots, cut into 1-inch pieces
- 1 celery stalk, cut into 1-inch pieces
- Half of a large onion, cut into 1-inch pieces
- 4 large mushrooms, sliced
- Garden herbs (rosemary and oregano are my favorites for this but you can use any herbs you have on hand)
- 4 bay leaves
- 1 tablespoon of Old Bay seasoning
- 1 teaspoon each of salt and pepper
I n s t r u c t i o n s
- Dry rub each piece of short rib with salt, pepper, and old bay seasoning.
- this can be done the day before or morning of your meal
- Let sit overnight (or for 3-4 hours if short on time) and air dry.
- the drier the meat is, the easier it is to sear without it sticking to the pan
- In a deep pan over medium heat, sear each piece of short rib on all sides with oil.
- Take the short ribs out of the pan and set aside.
- Then add the carrots, celery, onions to the pan. Steam on low until cooked down.
- Add the tomato paste and stir with a wooden spoon until all of the veggies are coated.
- Using the red wine, deglaze the pan to loosen everything that is stuck to the bottom – you can use the wooden spoon to gently unstick the mixture.
- Pro Tip: Have a glass of the same red wine with your meal – it will bring out more of the flavors in your dish!
- Let the wine reduce by half, then fill the pan with the broth, short ribs, bay leaves, and herbs.
- You want to use just enough broth to cover 2/3 of the meat – braising is combination cooking: roasting and simmering at the same time
- Cover the pan with foil and put in the oven on 300 degrees for 4 hours.
- Once cooked, pour the liquid carefully through a fine strainer into a large sauce pan.
- You can toss the softened onions and celery OR reuse them – check out my post on how to repurpose food scraps here!
- Reduce the liquid until it has a sauce-like consistency / big bubbles start to form.
- Add the meat, mushrooms, and carrots into the pan.
- Optional: stir in a small amount of butter to create a more velvety texture
- These short ribs are best served over mashed potatoes, grits, or polenta — it is key to have a side that will soak up all of the delicious sauce!
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