Braised Beef Short Ribs
I know I say this a lot, but there is almost nothing in this world that can top braised beef short ribs for me. Succulent, deeply savory, and fall-off-the-bone-tender, what's not to love?
Ok, maybe one thing not to love is how long they take to braise. But honestly, it's so worth it. I'm also working on an Instant Pot recipe for them, so let me know if you want to see that soon in the comments.
Beef short ribs are deeply flavorful, fork-tender, and just so stratifying to eat. The meat simmers all day in a complex braise, making for an elegant and delicious meal at the end of the day.
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Why You're going to Love this Recipe
Braised short ribs are the bomb. Here's why:
- First of all, they're super tender. Like, fall-off-the-bone tender. And that's always a win.
- They're packed with flavor. The slow cooking process in a flavorful liquid really brings out all the deliciousness in the meat.
- They're great for a cozy night in. Braising is a hands-off cooking method, so you can just let them simmer away while you relax.
- They're perfect for a dinner party. You can make a big batch and feed a crowd, plus they're fancy enough to impress your guests.
- They're versatile. You can make them with any kind of liquid you want, like red wine, beer, or even coconut milk. Plus, you can serve them over all sorts of sides, like mashed potatoes, polenta, or risotto.
- They're a great make-ahead meal. You can cook them ahead of time, then reheat them later.
- They're comfort food. There's something incredibly comforting about a big bowl of tender, flavorful meat and gravy.
- Lastly, they're really satisfying to eat. You'll feel like you accomplished something after eating a plate of perfectly cooked short ribs.
Basically, they're amazing. And you should make them ASAP.
Are beef short ribs a good cut of meat?
Yeah, beef short ribs are pretty dang tasty. They're super tender and flavorful, and they're great for slow-cooking methods like braising or smoking. They're a bit on the pricey side, but they're totally worth it if you're looking for a special occasion kind of meal.What's the difference between beef ribs and beef short ribs?
Beef ribs and beef short ribs are both cuts from the rib section of the cow, but they're different cuts altogether.
Beef ribs are cut from the upper rib section, near the spine, and are larger and meatier than short ribs.
Beef short ribs, on the other hand, are cut from the lower rib section, closer to the belly. They're shorter and meatier than beef ribs and tend to be more tender. How long does it take for short ribs to be tender?
It depends on how you cook the short ribs, but generally, they take a while to become tender.
If you're braising short ribs, it can take anywhere from 2-3 hours in a covered pot at a low temperature (around 300°F) in the oven. If you're cooking them in a slow cooker, it can take around 8 hours on low. If you're using a pressure cooker, it can take around 45 minutes to an hour.
Short ribs are like the fancy pants version of regular old ribs. They're cut from the lower part of the cow's ribs, near the belly, and they're shorter and meatier than regular ribs. They're super flavorful and tender, but they take a bit more TLC to cook just right. But don't let that scare you, they're totally worth the effort. You can braise 'em, slow cook 'em, smoke 'em, or even grill 'em.
They're like the little black dress of meats, versatile and always in style. Plus, they're perfect for impressing your friends and family at your next dinner party. Just don't tell 'em how easy they are to make.
Short ribs: As I mentioned before, short ribs are a rich and flavorful cut of meat that are perfect for braising. They're high in fat and collagen, which breaks down during the slow cooking process, making them incredibly tender.
Carrots, celery, and onions: These vegetables are known as the "holy trinity" of French cooking. They're used in a lot of braising recipes, and they add a lot of depth of flavor to the final dish. They also add sweetness, which balances well with the bold flavor of the short ribs.
Garlic: Garlic is a classic aromatic that adds a lot of depth of flavor and a subtle spiciness to the dish
Red wine: Red wine adds a lot of depth of flavor to the final dish. The acidity and tannins in the wine help to cut through the richness of the meat, and the wine's own flavors meld with the meat and vegetables, creating a rich and delicious sauce.
Chicken stock: Chicken stock is a great base for the braising liquid. It adds a lot of flavor and richness to the final dish.
Cola: Cola is a surprising ingredient but it adds a nice depth of flavor and sweetness to the sauce. It also helps to tenderize the meat.
Diced Tomatoes: These guys bring even more flavor, plus some much-needed moisture to the braising liquid.
Bay leaves and rosemary: These herbs add a lot of depth of flavor to the final dish. They're both quite strong, so a little goes a long way.
Thyme: Thyme is another classic herb that works well in braising. It has a subtle earthy flavor that complements the meat and vegetables nicely.
Preheat the oven to 300°F. Season the short ribs generously with salt and pepper.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and brown them on all sides, about 5 minutes per side.
Remove the short ribs from the pot and set them aside.
Add the onion, carrot, and celery to the pot and sauté until they're softened and lightly browned, about 5 minutes.
Add the garlic and sauté for an additional minute.
Add the red wine and stir, scraping the bottom of the pot to release any bits that may be stuck.
Add the chicken stock, cola, diced tomatoes, bay leaves, rosemary, and thyme to the pot and bring the mixture to a simmer.
Return the short ribs to the pot and make sure they are fully submerged in the liquid.
Cover the pot with a tight-fitting lid or aluminum foil and place it in the oven.
Braise the short ribs for 2-3 hours, or until they're fall-off-the-bone tender.
Remove the pot from the oven and Remove the short ribs and herbs from the pot. Blend the braising liquid until smooth.
Serve the short ribs with some of the sauce, mashed potatoes, polenta or risotto, and enjoy!
You can also add a splash of balsamic vinegar or Worcestershire sauce to enhance the flavor and some fresh parsley or chives to garnish.
Tips and Tricks
First, make sure you're using the right cut of meat. Look for meaty short ribs with a good amount of marbling. That fat will add flavor and keep the meat nice and tender as it cooks.
Next, season the short ribs generously with salt and pepper before browning them. This will add a lot of flavor to the final dish.
When browning the short ribs, don't rush it. You want a nice deep brown on all sides. This will add a lot of flavor to the final dish.
Once the short ribs are browned, add some aromatics like onions, garlic, and carrots to the pot. This will add a lot of depth of flavor to the final dish.
Use a flavorful liquid to braise the short ribs. Red wine, beef broth, or even water with herbs and spices will work great.
And make sure the short ribs are completely submerged in the liquid. You can use a piece of parchment paper to help keep them submerged.
Once everything is in the pot, bring it to a simmer then cover it and place it in the oven.
Cook the short ribs low and slow, at around 300°F, for 2-3 hours, or until they're fall-off-the-bone tender.
And last but not least, let the short ribs rest for at least 10 minutes before serving. This will help redistribute the juices and make them even more tender.
- Mashed potatoes: This is a classic side that goes great with the rich, flavorful meat.
- Polenta: Another great option that's a little more unexpected. It's creamy and comforting, and it's a great way to soak up all that delicious sauce.
- Risotto: This creamy rice dish is a perfect side to complement the rich meat.
- Roasted or mashed root vegetables: Carrots, parsnips, or sweet potatoes are all great options. They add a nice sweetness and a bit of texture to the plate.
- Grilled or roasted vegetables: Green beans, asparagus, or Brussels sprouts are all great options that will add some freshness and balance to the dish.
- Salad: a simple green salad with vinaigrette or a Caesar salad would be a great option to provide a light contrast to the rich short ribs.
And don't forget the bread. Whether it's a simple baguette or a soft dinner roll, bread is essential to mop up all the extra sauce.
Also, don't be afraid to experiment with different sides and flavors. You can also try adding different herbs, spices or sauces to the short ribs. The possibilities are endless.
Short ribs and wine are a match made in heaven. Here are some great pairings to try:
- A big, bold red like a Cabernet Sauvignon or a Syrah is always a great choice. The tannins in the wine will cut through the richness of the meat and make for a killer combo.
- A nice, smooth Merlot is another great option. It's got a little less tannin than a Cab, so it's a bit more approachable. Plus, it's got a nice plum and black cherry flavor that goes great with the beef.
- For something a little different, try a Pinot Noir. It's a lighter red, but it's got a lot of complexity and a nice balance of fruit and earthiness that pairs perfectly with the beef.
- You can also try a hearty red wine like a Zinfandel or a Shiraz, they will have a good contrast with the rich and savory flavors of the short ribs.
- If you're not in the mood for red, you can try a full-bodied white like a Chardonnay or a Viognier. They have a nice buttery and oaky note that will complement the beef well.
Just remember, the key is to look for a wine that's got enough body to stand up to the rich, flavorful meat. And always open the wine about 15-20 minutes before serving to let it breathe.
Making braised short ribs ahead of time is a great idea, it means you can have a delicious meal ready to go whenever you want it. Here's a general idea:
- Start by preparing the short ribs like you normally would. Brown them in a pot, add your aromatics, and then add your liquid.
- Cook them in the oven for 2-3 hours.
- Once the short ribs are tender and falling apart, remove them from the pot and let them cool completely.
- Once cooled, you can either refrigerate the short ribs and the sauce separately or together, but make sure to cover them well.
- When you're ready to serve the short ribs, you can either reheat them on the stovetop or in the oven, either way make sure they reach at least 165F (74C) before serving.
- If the sauce has thickened too much while being refrigerated, you can add a little bit of water or broth to thin it out.
And that's it! Now you have a delicious and comforting meal ready to go whenever you want it.
Also, you can make the short ribs a day or two ahead, and the flavor of the meat will only get better with time.
Storage and Reheating
Once cooled, store the short ribs in an airtight container and refrigerate them for up to 4 days. If you have a lot of sauce left over, store it separately in a container or plastic bag and refrigerate it too.
When you're ready to reheat the short ribs, take them out of the fridge and let them sit at room temperature for about 15 minutes.
To reheat them on the stovetop: place the short ribs in a pot with some of the sauce, if you have it, and heat them over medium-low heat, stirring occasionally, until they are heated through.
To reheat them in the oven: preheat your oven to 300F (150C), place the short ribs in an oven-safe dish, add some of the sauce, if you have it, and cover the dish with aluminum foil. Heat in the oven for about 20-25 minutes, or until heated through.
Remember to check the temperature of the short ribs with a meat thermometer to make sure it has reached at least 165F (74C) before serving.
If the sauce has thickened too much while being refrigerated, you can add a little bit of water or broth to thin it out.
Braised Beef Short Ribs
- 3-4 beef short ribs
- salt and pepper for seasoning
- 2 tablespoon olive oil
- 2 carrots roughly chopped
- 3 celery stocks roughly chopped
- 1 onion roughly chopped
- 4 cloves garlic
- 1/2 C red wine
- 1 C chicken stock
- 1 can cola
- 14 oz diced tomatoes
- 2 sprigs thyme
- 1 sprig rosemary
- 2 bay leaves
- 2 teaspoon salt
- 1/4 teaspoon pepper
- 1 splash balsamic vinegar
- Preheat the oven to 325°F. Season the short ribs generously with salt and pepper.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and brown them on all sides, about 3-4 minutes per side.
- Remove the short ribs from the pot and set them aside.
- Add the garlic, onion, carrot, and celery to the pot and sauté until they're softened and lightly browned, about 5 minutes.
- Add the red wine and stir, scraping the bottom of the pot to release any bits that may be stuck.
- Add the chicken stock, cola, diced tomatoes, bay leaves, rosemary, and thyme to the pot and bring the mixture to a simmer.
- Add the salt and pepper.
- Return the short ribs to the pot and bring to a boil.
- Cover the pot with a tight-fitting lid or aluminum foil and place it in the oven.
- Braise the short ribs for 3 hours, or until they're fall-off-the-bone tender.
- Remove the pot from the oven and remove the ribs from the pot. Remove the herbs as well.
- Blend the braising liquid until smooth. Add a dash of basalmic vinegar and stir.
- Serve ribs with mashed potatoes or polenta, with extra braising liquid on top.
- If you have leftover sauce from the braising liquid, save it! It makes amazing pasta sauce 🙂