Description
Slow Braised Beef Short Rib is a rich and hearty dish featuring tender, fall-off-the-bone beef cooked in a deeply flavorful braising liquid. Perfect for special occasions or when you want to serve an impressive, restaurant-quality dish at home.
Ingredients
- Beef short ribs (bone-in)
- Salt
- Black pepper
- All-purpose flour (for dredging)
- Olive oil or vegetable oil
- Onion (chopped)
- Carrots (sliced)
- Celery (sliced, optional)
- Garlic (minced)
- Tomato paste
- Red wine (optional, for depth)
- Beef stock or broth
- Worcestershire sauce
- Fresh thyme
- Fresh rosemary
- Bay leaf
Instructions
- Season short ribs with salt and black pepper, then dredge lightly in flour. Heat oil in a large, oven-safe pot or Dutch oven over medium-high heat. Brown the ribs on all sides, working in batches if necessary. Remove and set aside.
- In the same pot, add onion, carrots, celery (if using), and garlic. Cook until softened. Stir in tomato paste and cook for 1-2 minutes.
- Add red wine (if using) and scrape up the browned bits. Simmer for a few minutes. Add beef stock, Worcestershire sauce, thyme, rosemary, and bay leaf. Return ribs to the pot, making sure they are mostly submerged in the liquid.
- Cover and transfer to a preheated oven at 325°F (160°C). Cook for 2.5 to 3 hours, or until meat is tender and pulling away from the bone.
- Remove ribs and strain or blend the sauce if desired. Skim excess fat. Serve the short ribs with the sauce spooned over the top.
Notes
- For added earthiness, sauté mushrooms with the vegetables.
- A splash of balsamic vinegar adds sweetness and complexity to the braising liquid.
- For a spicy kick, add chili flakes or harissa to the braising liquid.
- Replace part of the wine or stock with dark beer for a richer flavor.
- Leftovers can be stored in an airtight container for up to 3 days. Reheat gently with a splash of broth. This dish freezes well for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 60g
- Cholesterol: 125mg