Savory Braised Short Ribs: A Culinary Delight

Braised short ribs are a classic dish that is both flavorful and comforting. The beef is braised in a flavorful liquid, resulting in meat that is fall-off-the-bone tender. This dish is perfect for a special occasion or a cozy night in.

Braising is a cooking method that involves browning meat and then simmering it in a flavorful liquid. This method of cooking allows the meat to become tender and juicy, while also infusing it with flavor from the liquid. Short ribs are a great cut of meat for braising, as they have a good amount of fat and connective tissue, which helps to create a rich and flavorful sauce.

Ingredients

• 3 pounds beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Season the short ribs with salt and pepper.
3. Heat the olive oil in a large Dutch oven or braising pan over medium-high heat. Brown the short ribs on all sides.
4. Remove the short ribs from the pan and add the onion, carrots, celery, and garlic to the pan. Cook until the vegetables are softened, about 5 minutes.
5. Add the beef broth, red wine, Worcestershire sauce, thyme, bay leaf, salt, and pepper to the pan. Bring to a boil, then reduce heat to low and simmer for 1 hour.
6. Add the short ribs back to the pan and cover. Braise in the oven for 2-3 hours, or until the meat is fall-off-the-bone tender.
7. Remove the short ribs from the pan and let rest for 10 minutes before serving.

Serve the braised short ribs with mashed potatoes, roasted vegetables, or your favorite side dish.

Tips

1. For a richer flavor, use a dark red wine, such as Cabernet Sauvignon or Merlot.
2. If you don’t have a Dutch oven or braising pan, you can use a large pot with a tight-fitting lid.
3. Don’t overcook the short ribs. The meat should be fall-off-the-bone tender, but not mushy.
4. Let the short ribs rest before serving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and juicy dish.
5. Braised short ribs can be made ahead of time and reheated when you’re ready to serve.

Frequently Asked Questions

What is the best way to brown the short ribs?

To get a good sear on the short ribs, make sure the pan is hot before adding the meat. Sear the meat on all sides until it is golden brown.

How long do I need to braise the short ribs?

The cooking time will vary depending on the size of the short ribs. However, as a general rule, you should braise the short ribs for 2-3 hours, or until the meat is fall-off-the-bone tender.

Can I use a different type of meat for this recipe?

Yes, you can use other cuts of beef for this recipe, such as chuck roast or brisket. However, the cooking time may need to be adjusted.

What are some good side dishes to serve with braised short ribs?

Some good side dishes to serve with braised short ribs include mashed potatoes, roasted vegetables, or crusty bread.

Braised short ribs are a delicious and comforting dish that is perfect for any occasion. With a little bit of time and effort, you can create a meal that your family and friends will love.

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