Ultimate Comfort Food Braised Short Ribs Recipe
These Ultimate Comfort Food Braised Short Ribs are tender, flavorful, and perfect for a cozy dinner. Slow-cooked in a rich sauce, they are ideal for serving over mashed potatoes, polenta, or with crusty bread to soak up the delicious sauce.
Ingredients List
For the Braised Short Ribs
- 4 pounds beef short ribs (bone-in)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1 large onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 4 cloves garlic (minced)
- 2 cups red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar (optional)
For Serving
- Fresh parsley (chopped, for garnish)
- Mashed potatoes, polenta, or crusty bread (for serving)
Timing
Here’s a breakdown of the timing for preparing this dish:
- Preparation Time: 15 minutes
- Cooking Time: 3 hours
- Total Time: Approximately 3 hours and 15 minutes
Step-by-Step Instructions
Step 1: Prepare the Short Ribs
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Season Ribs: Pat the short ribs dry with paper towels and season generously with salt and pepper.
- Sear Ribs: In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat. Add the short ribs in batches and sear on all sides until browned (about 3-4 minutes per side). Remove the ribs and set aside.
Step 2: Sauté Vegetables
- Sauté Aromatics: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.
Step 3: Deglaze and Add Liquid
- Deglaze Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half (about 10 minutes).
- Add Remaining Ingredients: Stir in the beef broth, tomato paste, thyme, bay leaves, Worcestershire sauce, and balsamic vinegar (if using). Return the short ribs to the pot, ensuring they are submerged in the liquid.
Step 4: Braise the Short Ribs
- Cover and Cook: Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
- Check Occasionally: Check the pot occasionally to ensure there’s enough liquid. If it looks too dry, add a bit more beef broth or water.
Step 5: Serve
- Remove and Rest: Once the short ribs are done, remove them from the oven and let them rest for about 10 minutes. Discard the bay leaves.
- Thicken Sauce (Optional): If you prefer a thicker sauce, you can strain the liquid and reduce it on the stovetop over medium heat until it reaches your desired consistency.
- Serve: Serve the braised short ribs over mashed potatoes, polenta, or with crusty bread. Drizzle with the rich sauce and garnish with chopped fresh parsley.
Nutritional Information
Here’s a rough estimate of the nutritional content per serving (assuming 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | 550 |
| Total Fat | 35g |
| Saturated Fat | 15g |
| Cholesterol | 120mg |
| Sodium | 650mg |
| Total Carbohydrates | 10g |
| Dietary Fiber | 1g |
| Sugars | 3g |
| Protein | 50g |
Tips for Success
To ensure your Braised Short Ribs turn out perfectly, keep these tips in mind:
- Sear Well: Don’t rush the searing process; a good crust adds depth of flavor.
- Use Quality Wine: Choose a wine that you enjoy drinking, as it will enhance the overall flavor of the dish.
- Plan Ahead: Braised short ribs can be made a day in advance. They taste even better the next day after the flavors have melded.
Variations
- Add Vegetables: You can add mushrooms, parsnips, or potatoes to the pot for extra flavor and nutrition.
- Spicy Kick: For a spicy version, add a teaspoon of red pepper flakes or a chopped jalapeño during the sautéing step.
- Different Herbs: Experiment with different herbs like rosemary or oregano for a unique flavor profile.
Conclusion
These Ultimate Comfort Food Braised Short Ribs are a hearty and satisfying dish that’s perfect for any occasion. With their rich flavors and tender meat, they are sure to become a family favorite!
FAQs
Can I make this dish ahead of time?
Yes! Braised short ribs can be made a day ahead. Let them cool, refrigerate, and reheat gently before serving.
How do I store leftovers?
Store any leftover short ribs in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the oven.
Can I freeze braised short ribs?
Yes! You can freeze the braised short ribs for up to 3 months. Thaw in the refrigerator before reheating.
What should I serve with braised short ribs?
These short ribs pair well with mashed potatoes, polenta, rice, or crusty bread to soak up the delicious sauce.
Enjoy making and indulging in these Ultimate Comfort Food Braised Short Ribs!
Ultimate Comfort Food Braised Short Ribs Recipe
Prep Time:
15 minutes
Cook Time:
3 hours
Total Time:
3 hours 15 minutes
Ingredients
- For the Braised Short Ribs
- 4 pounds beef short ribs (bone-in)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1 large onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 4 cloves garlic (minced)
- 2 cups red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar (optional)
- For Serving
- Fresh parsley (chopped, for garnish)
- Mashed potatoes, polenta, or crusty bread (for serving)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Season Ribs: Pat the short ribs dry with paper towels and season generously with salt and pepper.
- Sear Ribs: In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat. Add the short ribs in batches and sear on all sides until browned (about 3-4 minutes per side). Remove the ribs and set aside.
- Sauté Aromatics: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.
- Deglaze Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half (about 10 minutes).
- Add Remaining Ingredients: Stir in the beef broth, tomato paste, thyme, bay leaves, Worcestershire sauce, and balsamic vinegar (if using). Return the short ribs to the pot, ensuring they are submerged in the liquid.
- Cover and Cook: Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
- Check Occasionally: Check the pot occasionally to ensure there’s enough liquid. If it looks too dry, add a bit more beef broth or water.
- Remove and Rest: Once the short ribs are done, remove them from the oven and let them rest for about 10 minutes. Discard the bay leaves.
- Thicken Sauce (Optional): If you prefer a thicker sauce, you can strain the liquid and reduce it on the stovetop over medium heat until it reaches your desired consistency.
- Serve: Serve the braised short ribs over mashed potatoes, polenta, or with crusty bread. Drizzle with the rich sauce and garnish with chopped fresh parsley.
