You know that feeling when you enter a cozy kitchen and the air is filled with the rich, savory aroma of something delicious simmering on the stove? That’s exactly the kind of warm and comforting vibe I want to pass on to you today with my Easy Braised Short Ribs Recipe. Braised short ribs have been a family favorite for as long as I can remember; they’re perfect for those chilly evenings when you want something hearty yet simple. My mother used to make this dish for special occasions, and each time it graced our dinner table, there was a little magic in the air.
The best part? This recipe is simple enough to make for a weeknight dinner but fancy enough to impress your guests. Whether you’re cooking for just you or a whole crew, these tender, flavorful short ribs practically melt in your mouth. So, let’s roll up our sleeves, get comfy, and dive into this delightful dish!
Why You’ll Love This Recipe
- Easy Weeknight Dinner: Toss everything into your pot, and let the magic happen!
- Budget-Friendly: Short ribs may seem extravagant, but they’re often on sale and feed a crowd.
- Comforting Flavors: The savory sauce and fall-off-the-bone meat create a truly comforting dish.
- Aromatic Experience: The scent of garlic and herbs wafting through your kitchen? Yes, please!
- Perfectly Pairs with Many Sides: Potatoes, vegetables, or even crusty bread – the possibilities are endless.
Ingredients
Here’s what you’ll need to create this delicious and cozy dish:
- 4 pounds of beef short ribs (bone-in, for maximum flavor)
- Salt and black pepper (to taste)
- 2 tablespoons vegetable oil
- 1 onion, chopped (use a sweet onion for extra depth)
- 4 cloves garlic, minced (fresh garlic adds more punch than powdered)
- 2 carrots, diced
- 2 stalks of celery, diced
- 2 cups beef broth (homemade if you have it, but store-bought works fine)
- 1 cup red wine (any dry varietal you enjoy drinking)
- 1 tablespoon tomato paste
- 2 sprigs of fresh rosemary (or 1 teaspoon dried)
- 2 sprigs of fresh thyme (or 1 teaspoon dried)
- 1 bay leaf
Step-by-Step Instructions
Let’s bring those short ribs to life! Follow these simple steps:
- Prep the Ribs: Start by seasoning the short ribs generously with salt and black pepper. You want them well-coated for that deep flavor.
- Brown the Ribs: In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Once hot, add the short ribs, working in batches if necessary. Brown them on all sides for about 3-4 minutes each until they’re a lovely golden brown. This step really develops the flavor, so don’t rush it!
- Sauté the Vegetables: Remove the browned ribs and set them aside. In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for about 5-7 minutes until the veggies are soft and the onions are translucent. You might need to scrape up any brown bits from the bottom of the pot for added flavor.
- Add the Liquids: Pour in the red wine and let it simmer for about 2-3 minutes. This helps to reduce the alcohol and concentrate the flavors. Add the beef broth and tomato paste, stirring until the tomato paste is fully dissolved.
- Season the Mixture: Toss in the rosemary, thyme, and bay leaf, then return the short ribs to the pot. Bring the mixture to a simmer.
- Slow Cook: Cover the pot with a lid and transfer it to a preheated oven at 325°F (163°C). Let it braise for about 3 hours. I know it’s a bit of a wait, but trust me, the wait is always worth it!
- Final Touch: After 3 hours, the ribs should be fork-tender and the sauce luscious. Give it a taste and adjust the seasonings as necessary. Discard the bay leaf, rosemary, and thyme twigs before serving.
Watch out for the temptation to dig in right away! Letting the ribs rest for about 10-15 minutes allows the flavors to settle and makes serving even easier.
Pro Tips & Variations
Want to make this dish even more special or suited to your tastes? Here are some fun twists:
- Spice it Up: Feel free to add a pinch of red pepper flakes for a subtle kick.
- Herb Options: Swap out rosemary and thyme for fresh parsley and sage if that’s more your style.
- Different Liquids: Replace red wine with port or even a splash of balsamic vinegar for a unique twist!
- Bulk It Up: Add more veggies such as potatoes, mushrooms, or even parsnips for an extra hearty meal.
Serving Suggestions
Oh, the best part – the serving! I love to plate these glorious short ribs atop a fluffy bed of mashed potatoes, where the rich sauce can pool and make its magic. They also shine beautifully next to creamy polenta or even a hearty grain like farro. If you’re feeling fancy, a sprinkle of fresh parsley adds a pop of color.
Don’t forget a crusty loaf of bread to mop up that glorious sauce. And for a complete meal, pair it with a simple arugula salad dressed lightly with lemon and olive oil to add a touch of freshness. I like to serve this with a glass of the same red wine used in cooking, creating a lovely connection in flavors.
Storage Tips
Got leftovers? Lucky you! Let the short ribs cool completely, then transfer them to an airtight container. They’ll keep well in the fridge for up to 3 days. If you want to toss them in the freezer, place them in a freezer-safe container, and they can be stored for up to 3 months. Just remember to allow them to defrost in the fridge overnight when you’re ready to enjoy them again.
When reheating, do it gently to avoid drying them out. A gentle simmer on the stove with a splash of beef broth or water added will work wonders. You could also pop them back in the oven covered for about 20 minutes at 300°F (150°C). Your house will smell just as good as the first time you made them!
FAQs
Can I make braised short ribs in a slow cooker?
Absolutely! After browning the ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for about 4-5 hours. The flavors will still be just as amazing!
What can I use instead of red wine?
If you prefer to skip the wine, you can substitute it with additional beef broth or add a splash of apple cider vinegar for some acidity. It won’t be quite the same, but you’ll still have a delicious dish!
How do I know when the short ribs are done cooking?
The best indicator is tenderness. You’ll know they’re ready when the meat is so tender that it easily pulls away from the bone. Using a fork, if it easily shreds, you’re good to go!
Also, you might notice the meat has shrunk down a bit, which is a sign of thorough cooking.
Can I use boneless short ribs?
Yes, boneless short ribs can certainly work in this recipe! They may cook a little faster, so keep an eye on them and check for tenderness sooner.
Conclusion
And there you have it! An Easy Braised Short Ribs Recipe that is bound to become a comforting weeknight staple in your home. I can’t wait for you to try it and enjoy the cozy aroma filling your kitchen. Please feel free to drop me a comment below to let me know how yours turned out or to share any fun twists you decide to try. Happy cooking, my friend!
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Irresistible Easy Braised Short Ribs Recipe for Flavor Boost
- Total Time: 210 minutes
- Yield: 6 servings 1x
Description
Savor tender braised short ribs with this easy recipe Perfect for boosting flavor in any meal Try it now for a mouthwatering experience
Ingredients
Instructions
Notes
A simple and comforting Easy Braised Short Ribs Recipe perfect for chilly evenings, family gatherings, or impressing guests with melt-in-your-mouth tender short ribs.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 600
- Sugar: 3g
- Fat: 40g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 50g
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