Description
- Discover the ultimate savory braised short ribs recipe, perfect for any occasion. Tender, flavorful, and comforting
Ingredients
- Beef Short Ribs: 3-4 lbs bone-in or boneless short ribs. Alternatively, use beef chuck or brisket.
- Mirepoix: 1 large onion, 2 carrots, and 2 celery stalks, all diced.
- Garlic: 4-5 cloves, minced.
- Beef Stock: 3 cups of homemade or high-quality store-bought stock.
- Herbs: 4 sprigs fresh thyme, 2 bay leaves, and 1 sprig rosemary.
- Dijon Mustard: 1 tablespoon for a savory touch.
- Tomato Paste: 2 tablespoons for depth of flavor.
- Flour: 1 tablespoon for thickening the sauce.
- Balsamic Vinegar: 2 tablespoons for acidity and richness.
- Worcestershire Sauce: 1 tablespoon for an umami boost.
- Salt and Pepper: To season.
- Butter: 2 tablespoons.
- Olive Oil: 2 tablespoons.
Instructions
- Prepare the Short Ribs:
- Pat the short ribs dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the short ribs on all sides until browned, about 3-4 minutes per side. Work in batches if needed. Remove from the pot and set aside.
- Sauté the Vegetables:
- Lower the heat to medium and melt the butter in the same pot.
- Add the diced onions, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until softened and lightly browned.
- Stir in the minced garlic and cook for an additional minute.
- Add Tomato Paste and Flour:
- Stir in the tomato paste and cook for 3-4 minutes until it darkens slightly.
- Sprinkle the flour over the vegetables and stir well. Cook for another 2-3 minutes to remove the raw flour taste.
- Prepare the Braising Liquid:
- In a large measuring cup, combine the beef stock, balsamic vinegar, Worcestershire sauce, and Dijon mustard. Season with salt and pepper.
- Gradually pour the mixture into the pot, stirring to combine and ensure no lumps form. Bring to a gentle simmer.
- Assemble the Dish:
- Return the short ribs to the pot, nestling them into the liquid so they are about 3/4 submerged.
- Tie the thyme and rosemary sprigs together with kitchen twine and place in the center. Tuck the bay leaves into the sauce around the ribs.
- Cover the Dutch oven and transfer to a preheated oven at 325°F (160°C).
- Braise:
- Cook for 3 to 3 1/2 hours, until the beef is fork-tender and falling off the bone.
- Remove from the oven and let the dish rest, covered, for 30 minutes.
- Serve:
- Discard the herbs. Spoon the braising liquid over the short ribs.
- Serve over creamy mashed potatoes, risotto, or polenta.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 450 kcal per serving
Keywords: #ShortRibsRecipe #ComfortFood #BraisedBeef #CozyDinner #SavoryEats #FoodieLife #DinnerGoals #HomemadeMeal #EasyDinnerIdeas #SlowCookedDelight #BeefLovers #NoWineRecipe #FoodInspo #DinnerTimeMagic #FoodieFavorites