"Treat Yourself" Braised Short Ribs
Treat yourself to fine dining within the comfort of your home with these Braised Short Ribs. Slow-cooked in aromatic herbs, vegetables, tomatoes, and a velvety red wine reduction, these succulent ribs are worthy of date night. Served atop creamy mashed potatoes or buttery polenta and finished with a flavorful sauce, this recipe brings the opulence of a gourmet dish straight to your table.
Ingredients
- Ingredients:
- 4 pounds beef short ribs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 2 cups dry red wine such as Cabernet Sauvignon or Merlot
- 2 cups beef broth
- 1 can 14.5 ounces diced tomatoes
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Chopped fresh parsley for garnish
Instructions
- Instructions:
- Preheat the oven to 325°F (165°C).
- Season the short ribs generously with salt and pepper.
- In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Brown the short ribs on all sides, working in batches if needed. Transfer the ribs to a plate.
- In the same pot, add the diced onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened.
- Pour in the red wine, scraping the browned bits from the bottom of the pot. Bring it to a simmer and let it cook for about 5 minutes to reduce slightly.
- Stir in the beef broth, diced tomatoes, thyme, and rosemary.
- Return the browned short ribs to the pot, nestling them into the liquid and vegetables.
- Cover the pot with a lid and place it in the preheated oven. Braise the short ribs for about 3 to 3 1/2 hours, or until the meat is tender and easily falls off the bone.
- Once done, carefully remove the short ribs from the pot and set them aside. Discard the bay leaves and herb sprigs.
- Using an immersion blender or transferring the mixture to a regular blender (in batches), blend the cooked vegetables and sauce until smooth.
- Return the blended sauce to the pot and simmer over medium heat to reduce it further if desired.
- Serve the braised short ribs over mashed potatoes, polenta, or your choice of side. Spoon the sauce over the ribs and garnish with chopped fresh parsley.
Notes
- Select well-marbled, bone-in short ribs for the best flavor and tenderness.
- Pat the short ribs dry before seasoning and searing to achieve a better crust.
- Use a good-quality red wine that you would enjoy drinking, as it significantly impacts the flavor of the dish.
- Ensure the vegetables are chopped uniformly to ensure even cooking and blending into the sauce later.
- Adjust the cooking time as needed; ribs should become tender but not overly soft.
- After removing the ribs, strain the sauce and blend the vegetables for a smoother consistency if desired.
- Allow the ribs to rest before serving to help redistribute the juices and intensify the flavors.