Braised Short Ribs Recipe
Braised short ribs are a culinary delight, capturing the essence of slow-cooked perfection. The savory and succulent nature of this dish has made it a favorite among food enthusiasts. Let’s dive into the world of braised short ribs and explore how you can master the art of preparing this mouthwatering dish in your own kitchen.
To create the perfect braised short ribs, you’ll need the finest ingredients. Opt for high-quality beef short ribs, fresh vegetables, aromatic herbs, and a flavorful liquid base. The success of this dish lies in the harmony of these components.
Choosing the Right Short Ribs
Not all short ribs are created equal. Understanding the different cuts and selecting the right ones is crucial. Look for well-marbled meat and choose cuts that promise tenderness after braising.
Before diving into the cooking process, take the time to trim excess fat from the short ribs and generously season them. This prepares the meat for the upcoming searing and braising steps.
Searing the short ribs is a vital step in building flavor. The caramelization achieved during searing adds depth and richness to the final dish. Mastering this technique is key to a successful braised short ribs recipe.
The Braising Liquid
Selecting the braising liquid is another critical decision. Whether you opt for broth, wine, or a combination of both, ensure it complements the other ingredients. Adding aromatic elements like garlic, thyme, and bay leaves enhances the overall flavor profile.
Braising Time and Temperature
Achieving the perfect tenderness requires a balance of time and temperature. Slow-cooking at a low temperature allows the meat to break down gradually, resulting in a melt-in-your-mouth texture.
Monitoring the Braising Process
Throughout the cooking process, periodically check the tenderness of the short ribs. Adjust the heat or cooking time if needed to ensure optimal results.
When it’s time to serve, consider pairing your braised short ribs with sides like creamy mashed potatoes or buttery polenta. Presentation matters, so take a moment to arrange the dish attractively on the plate.
Variations of Braised Short Ribs
Feel free to experiment with different flavor profiles and ingredient substitutions. Whether you add a touch of smokiness or explore ethnic-inspired variations, the possibilities are endless.
Storage and Reheating
For those inevitable leftovers, follow proper storage guidelines to maintain freshness. When reheating, use methods that preserve the dish’s original flavor and texture.
Popular Braised Short Rib Recipes
Explore a few popular braised short rib recipes that have garnered praise for their unique twists and delicious outcomes.
Cooking Tips from Experts
Learn from the pros as renowned chefs share their insights and tricks to elevate your braised short ribs game.
Frequently Asked Questions (FAQs)
- Can I use boneless short ribs for this recipe?
- Yes, boneless short ribs can be used, but keep in mind that bone-in ribs often add extra flavor during the braising process.
- What is the ideal braising time for short ribs?
- The ideal time is usually between 2 to 3 hours, but it can vary based on the size of the ribs and the cooking temperature.
- Can I make braised short ribs in advance?
- Absolutely! In fact, the flavors often deepen when the dish is allowed to sit for a day before serving.
- What’s the best liquid for braising short ribs?
- Red wine, beef broth, or a combination of both are commonly used, but you can experiment with different liquids to suit your taste.
- How do I prevent the short ribs from becoming too fatty?
- Trim excess fat before cooking, and consider refrigerating the dish before serving to easily remove any solidified fat.
Braised short ribs are a culinary masterpiece that brings joy to both the cook and the lucky diners. With a blend of patience, quality ingredients, and a touch of creativity, you can elevate this classic dish to new heights. Embrace the slow-cooking process, savor the rich flavors, and make braised short ribs a star on your dining table.
- 3 Tablespoons olive oil
- 1 yellow onion , diced
- 3 carrots , chopped
- 8 whole beef short ribs
- salt and pepper , to taste
- 1/4 cup all-purpose flour
- 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
- 2 1/2 cups low-sodium beef broth
- 2 Tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Preheat oven to 350 degrees F
In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.
Slow Cooker: Follow steps 1-4 of the recipe and then transfer everything to your slow cooker. Cook on low for 6-8 hours.
Instant Pot: Turn the IP to sauté setting. Add 1 tablespoon of oil to the pot. Once hot add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate. Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate. Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Cook 2 minutes. Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot. Cook on Manual/High pressure for 45 minutes. Allow the pressure to release for 15 minutes before removing the lid.
Make ahead Instructions: by nature, this meal should and will be made several hours before serving. The nice part is that it cooks in the oven for nearly 3 hours without any additional work. You have a gorgeous, impressive dinner with hardly any sweat in the kitchen on your part.
- Before cooking: Make the dish up to step 8 (just before cooking in the oven). Place ingredients in a freezer safe container or bag and freeze for 4-5 months. Allow to thaw for 24 hours in the refrigerator and cook as instructed.
- After cooking: Allow the dish to cool completely. Store in a freezer safe container in the freezer for 3-4 months. Allow to thaw in the refrigerator and reheat in the microwave or slowly on the stove.
Nutrition InformationYield 1 Serving Size 4
Amount Per ServingCalories 2899Total Fat 195gSaturated Fat 74gTrans Fat 10gUnsaturated Fat 119gCholesterol 680mgSodium 2117mgCarbohydrates 59gFiber 8gSugar 16gProtein 187g
The information contained herein is subject to change.