Indulge in the rich, hearty flavors of Braised Beef Short Ribs, where tender meat falls off the bone, infused with the deep, robust essence of a savory red wine reduction. This classic comfort dish brings sophisticated flavors to your dinner table, perfect for a cozy family meal or an elegant dinner party.
Ingredients:- 4 to 6 beef short ribs- Salt and pepper to taste- 2 tablespoons olive oil- 1 large onion, chopped- 2 carrots, peeled and chopped- 2 celery stalks, chopped- 4 cloves garlic, minced- 2 tablespoons tomato paste- 1 cup red wine- 3 cups beef broth- 2 bay leaves- 2 sprigs fresh thyme- 1 sprig fresh rosemary- 1 tablespoon Worcestershire sauce
Instructions:1. **Preheat your oven to 300Β°F (150Β°C).**2. **Season the beef short ribs generously with salt and pepper.**3. **In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.**4. **Sear the short ribs on all sides until they are browned and crusty, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.**5. **In the same pot, add the chopped onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and starting to brown, about 5-7 minutes.**6. **Add the minced garlic and tomato paste, stirring to coat the vegetables evenly. Cook for another 2-3 minutes until the tomato paste turns a dark red color.**7. **Pour in the red wine, scraping up any browned bits at the bottom of the pot. Bring the wine to a simmer and let it reduce by half, about 5-7 minutes.**8. **Return the short ribs to the pot along with any accumulated juices.**9. **Add the beef broth, bay leaves, thyme, rosemary, and Worcestershire sauce to the pot. Bring the mixture to a boil.**10. **Cover the pot with a lid and transfer it to the preheated oven.**11. **Braise in the oven for 2 1/2 to 3 hours, or until the meat is tender and easily pulls away from the bone.**12. **Once cooked, remove the short ribs from the pot and set them aside.**13. **Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat from the surface.**14. **Simmer the liquid over medium heat until it has reduced and thickened to a sauce consistency, about 10-15 minutes.**15. **Return the short ribs to the pot with the reduced sauce to heat through.**16. **Serve the braised beef short ribs hot, generously ladled with the red wine reduction sauce. Pair with mashed potatoes, polenta, or crusty bread to soak up the rich flavors.**
Enjoy this luxurious, melt-in-your-mouth dish that unites the essence of hearty comfort with culinary elegance. Perfect for savoring on a cool evening with loved ones.
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