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If you crave melt-in-your-mouth comfort food for a special night in this braised short ribs recipe will blow you away with its rich flavor and rustic charm. Tender beef simmers gently with hearty vegetables and herbs until it literally falls off the bone and the deeply savory sauce soaks into every bite. I love serving this on a cold Sunday when coziness is a must.
The first time I made these short ribs was for my in-laws during a snowy weekend in the mountains and everyone still talks about that dinner as one of the best meals they have ever had.
Ingredients
- Short ribs: high marbling keeps the meat juicy and fork tender try to get beefy thick cut pieces from your butcher
- Salt and black pepper: essential for seasoning the meat so flavors shine through always use kosher salt and freshly cracked pepper if you can
- Oil: helps build a flavorful crust on the ribs a neutral oil like canola or grapeseed works well
- Celery onions and carrots: classic aromatics provide a rich base for the sauce pick bright firm veggies for the best results
- Crushed garlic: infuses depth and warmth fresh garlic cloves make a big difference here
- Tomato paste: adds body and a hint of tang stick with double concentrated paste for a bolder flavor
- Smoked paprika: brings subtle smokiness that gives the dish an edge Spanish varieties have the most authentic taste
- Bay leaf thyme and rosemary: classic herbs infuse wonderful earthy and pine notes always use fresh stems if possible
- Beef broth: forms the backbone of the sauce robust and savory bone broth is especially good for extra richness
- Flour: thickens the final sauce to a velvet smoothness look for unbleached all purpose flour
Step-by-Step Instructions
- Prep the Short Ribs:
- Trim excess fat from the short ribs to avoid greasy sauce. Season generously all over with salt and black pepper and let sit a few minutes to absorb flavors.
- Brown the Meat:
- Heat a dutch oven with a bit of oil on high until it shimmers. Add the short ribs in small batches and let each side sear undisturbed for about three minutes so a deep brown crust forms. This step is the key to unlocking a savory depth.
- Sauté the Vegetables:
- Pour off almost all rendered fat leaving just a little behind for flavor. Lower the heat and add diced celery onion and carrots. Sauté for about five minutes stirring now and then until the vegetables soften and the onions begin to look translucent.
- Build the Flavor Base:
- Stir in the crushed garlic and cook for thirty seconds until fragrant. Then add tomato paste and smoked paprika. Let the mixture cook for two to three minutes stirring to caramelize the paste and coax out the smokiness.
- Add Herbs and Broth:
- Nestle bay leaf thyme and rosemary among the vegetables. Pour in beef broth making sure to scrape the browned bits from the bottom with a wooden spoon so every bit of flavor goes into the sauce. Bring just to a boil.
- Braise the Short Ribs:
- Arrange browned short ribs back into the pot meaty side down so they bathe in liquid. Cover tightly and move the pot into a preheated oven set to three hundred twenty five degrees. Let it cook undisturbed for three to three and a half hours until beef is deeply tender and pulls cleanly away from the bone.
- Make the Sauce:
- Carefully lift the cooked short ribs out to a platter. Strain the braising liquid and skim off the fat using a fat separator or let it rest so fat rises to the top. In the dutch oven whisk together a spoonful of the separated fat with flour over moderate heat for two minutes to form a golden roux.
- Finish the Gravy:
- Slowly pour strained liquid back into the pot with the roux whisking constantly to avoid lumps. Add more beef broth if needed for a smooth pourable sauce and let it simmer five to seven minutes so it thickens to the perfect consistency. Spoon luscious gravy over the short ribs to serve.
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Short ribs are my favorite cut for their unbeatable tenderness and savory depth. Watching my family gather around the table eager for seconds brings back fond memories every time I cook this dish.
Storage Tips
Store cooled short ribs and sauce in an airtight container in the fridge for up to three days. The flavors become even more robust as they rest. Freeze individual portions in freezer-safe containers for up to two months making sure to leave some room for expansion.
Ingredient Substitutions
If you cannot find short ribs beef chuck roast cut into chunks will work. Fresh herbs can be replaced with dried versions use a third of the amount since dried varieties are more potent. Vegetable broth can substitute for beef broth in a pinch but will not be quite as rich.
Serving Suggestions
Serve these braised short ribs over creamy mashed potatoes fluffy rice or buttered polenta. A simple green salad or garlicky roasted vegetables on the side rounds out the meal beautifully. For a festive touch garnish with chopped parsley just before serving.
A Brief Culinary Background
Braised short ribs are a beloved comfort food with roots in many cuisines from French to Korean. The method of slow braising tough cuts in aromatic liquid is classic peasant cooking making the most of humble ingredients by coaxing out maximum flavor and tenderness.
Recipe Questions & Answers
- → How do I achieve tender short ribs?
Ensure thorough browning before braising and cook at a low temperature in the oven for 3 to 3.5 hours until the meat is fork-tender.
- → Can I substitute beef broth?
Yes, you may use chicken broth or even vegetable stock, though beef broth provides the richest flavor for this dish.
- → Why strain and reduce the sauce?
Straining removes excess fat and solids, while reducing creates a smooth, concentrated gravy to serve over the ribs.
- → What’s the purpose of tomato paste?
Tomato paste adds depth, umami, and color to the braising liquid, enhancing the overall flavor profile.
- → What sides pair well with these ribs?
Buttery mashed potatoes, polenta, or steamed rice are excellent for savoring the rich sauce and tender meat.