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These fork-tender braised beef short ribs turn tough meat cuts into melt-in-your-mouth goodness swimming in a flavorful red wine gravy. The low-and-slow cooking method gives you incredibly soft meat with rich, layered tastes that'll make folks think you hired a personal chef.
I whipped up these ribs for my hubby's birthday the first time, and now they're our go-to when we want to knock someone's socks off. The smell that fills the house while they cook is almost as good as eating them!
Ingredients
- Beef short ribs: Go for chunks with plenty of marbling for the juiciest results
- Salt and pepper: The basic flavor builders that make everything pop
- Olive oil: Helps create that tasty brown crust at the start
- Garlic cloves: Adds that can't-miss savory kick
- Large onion: Creates a sweet foundation for your sauce
- Celery ribs: Brings mild flavor to the background
- Carrots: Adds a hint of sweetness to cut through the richness
- Tomato paste: Makes your sauce deeper and thicker
- Dry red wine: Try a Cab or Merlot for best results
- Beef stock: Make your own if you can, but boxed works fine too
- Thyme and bay leaves: These herbs work magic during the long cook
Step-by-Step Instructions
- Preheat and Season:
- Start by warming your oven to 160°C/325°F. Rub salt and pepper all over those ribs. Don't skimp here, good seasoning makes all the difference.
- Sear the Meat:
- Get your olive oil nice and hot in a heavy pot that can go in the oven. When it's shimmering, add the ribs in small batches and brown them really well on each side, about 5-7 minutes per batch. This browning is where tons of flavor comes from.
- Sauté Aromatics:
- Turn the heat down to medium and toss in your onion and garlic, letting them cook in all that tasty beef fat for about 2 minutes. Add your carrots and celery and cook another 5 minutes until they start getting soft. The veggies will soak up all the beefy goodness.
- Build the Sauce:
- Add the tomato paste and stir it around for a minute until it gets a bit darker. This gets rid of the raw tomato taste. Pour in your wine and beef stock, then drop in the thyme and bay leaves. Stir everything well, making sure to scrape up all the brown bits from the bottom.
- Braise the Ribs:
- Put those seared ribs back in the pot, trying to get them mostly covered by liquid. Pop the lid on tight and stick it in the oven. Let it cook untouched for 3 hours, until you can pull the meat apart with just a fork.
- Finish the Sauce:
- Carefully take out the ribs when they're done and keep them warm. Strain all that cooking liquid to make a smooth sauce, pressing down on the veggies to get all their flavor. Put the strained sauce back in the pot and let it bubble a bit to thicken if needed. Taste and add more salt and pepper if you want.
- Serve:
- Put those tender ribs on a serving dish and pour that amazing sauce over the top. The meat should barely stay on the bone.
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When I first made these ribs for friends, my buddy who can barely boil water asked how to make them. Two weeks later she sent me a picture of her perfect ribs. That's when I knew I had a foolproof winner with fancy restaurant results.
Other Ways to Cook
No oven-safe pot? Just move everything to a baking dish and cover it tightly with foil. You can also toss it all in a slow cooker for 8 hours on low, or try a pressure cooker for about 45 minutes on high pressure with a natural release.
What to Serve With It
These rich ribs taste amazing over creamy mashed potatoes or soft polenta that soaks up all that sauce. Add some slightly bitter veggies like sautéed greens or roasted Brussels sprouts to balance out all that meaty richness.
Make-Ahead and Storage
This dish actually gets better overnight, which makes it perfect for parties. Make it a day early, stick it in the fridge, then warm it up in a 300°F oven for about 30 minutes before serving. Plus, chilling it lets you easily scrape off extra fat that hardens on top. Leftovers stay good in the fridge for 3-4 days or in the freezer for up to 3 months.
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Trust me, this dish will blow away your family or guests with its fancy restaurant taste and that incredible fall-apart tenderness.
Frequently Asked Questions
- → Which beef cut works best for slow cooking?
Short ribs are perfect because they turn tender and flavorful after slow cooking. Look for ribs with good marbling.
- → Is it possible to use a different wine?
Sure! Go for a dry red like Merlot, Shiraz, or Cabernet Sauvignon for the best taste. Avoid sweet wines.
- → Should I strain the sauce?
Straining gives you a silky-smooth sauce, but it’s up to you. For a chunkier sauce, skip the straining step entirely.
- → What side dishes suit braised beef ribs?
Pair these ribs with mashed potatoes, polenta, or some crusty bread. Roasted vegetables make a great addition too.
- → Can this meal be prepped in advance?
Definitely! These ribs taste even better the next day. Pop them in the fridge, reheat gently, and enjoy.
- → Is there a way to make this without an oven?
Yes! You can use a slow cooker on low or cook it on the stovetop. Just make sure the ribs stay covered in the sauce while cooking.