Braised short ribs recipe

Braised short ribs are a culinary masterpiece that embodies the rich flavors and tender textures of slow-cooked beef. This dish is deeply rooted in traditional European cuisine, particularly in French and Italian cooking, where the art of braising has been perfected over centuries. The slow-cooked short ribs are typically braised in a rich red wine sauce, infused with aromatic vegetables and herbs, resulting in a dish that is both comforting and sophisticated. The process of braising allows the connective tissues in the meat to break down, making the short ribs incredibly tender and fall-apart delicious. This recipe is perfect for a special occasion or a cozy dinner at home, as it can be made ahead of time and reheated to perfection.

Ingredients:

• 5 lbs bone-in beef short ribs
• 2 tbsp olive oil
• 1 large yellow onion, cut into a large dice
• 2 large carrots, cut into a large dice
• 2 ribs celery, cut into a large dice
• 5 large garlic cloves, smashed and left whole
• 2 tbsp tomato paste
• 2 tbsp fish sauce (optional)
• 1/3 cup tomato puree
• 2 cups full-bodied red wine (such as Cabernet Sauvignon)
• 2 bay leaves
• 5 sprigs fresh thyme
• 5 sprigs fresh rosemary
• 1-2 cups beef broth
• Kosher salt
• Minced herbs to finish (such as chives or parsley)

Instructions:

1. Season the Short Ribs: Season the short ribs on all sides with kosher salt. Place them in a large bowl or on a sheet tray and cover tightly with plastic wrap. Let them rest and come to room temperature for at least 30 minutes.

2. Brown the Short Ribs: Heat the olive oil in a large Dutch oven over high heat. Add half the short ribs and brown aggressively all over, about 5-7 minutes per side. Remove the browned ribs and repeat with the remaining short ribs. Set the browned ribs aside.

3. Sauté the Vegetables: Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Cook for 5 minutes until the vegetables are slightly softened, adding a drizzle of olive oil as needed. Add the smashed garlic cloves and cook for an additional minute.

4. Add Tomato Paste: Stir in the tomato paste and cook for 1 minute, allowing the raw edge to be taken off.

5. Deglaze with Red Wine: Add the red wine to the pot, scraping up any browned bits (fond) from the bottom of the pot. Reduce the wine by a third, then add the browned short ribs back into the pot.

6. Add Braising Liquid: Add enough beef broth to cover the short ribs, along with the bay leaves, thyme, and rosemary sprigs. Stir until the tomato paste is dissolved.

7. Braise the Short Ribs: Cover the pot with a lid and transfer it to the oven. Braise the short ribs at 325°F (160°C) for 2½ to 3 hours, or until the meat can easily be pried apart with forks.

8. Finish and Serve: Remove the pot from the oven and carefully remove the short ribs from the braising liquid. Strain the liquid, pressing out any remaining juices from the vegetables. Return the sauce to the pot and simmer over low heat until reduced and thickened. Serve the short ribs with the rich red wine sauce spooned over them, garnished with minced herbs.

Top Tips:

1. Make Ahead: Braised short ribs can be made ahead of time. Cool the ribs in the pan, then refrigerate overnight. Reheat the ribs in the braising liquid over low heat, skimming off any solidified fat.

2. Freeze: Freeze braised short ribs in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

3. Skim Fat: After reheating, skim off some of the fat from the sauce to achieve a lighter consistency.

4. Serve with Polenta: Serve the short ribs over creamy parmesan polenta for a comforting and flavorful meal.

5. Adjust Seasoning: Taste and adjust the seasoning of the sauce as needed, adding more salt, pepper, or herbs to taste.

6. Use Leftover Sauce: Use leftover braising liquid as a base for soups or stews, adding more vegetables or beans for added flavor and nutrition.

Variations:

1. Korean-Style Short Ribs: Marinate the short ribs in a Korean-inspired mixture of soy sauce, garlic, ginger, and gochujang before braising.

2. White Wine Braising Liquid: Substitute white wine for red wine to create a lighter, more delicate sauce.

3. Spicy Short Ribs: Add diced jalapeños or red pepper flakes to the braising liquid for an added spicy kick.

4. Herb-Infused Oil: Infuse olive oil with herbs like thyme and rosemary before using it for browning the short ribs.

5. Bacon-Enhanced Flavor: Cook bacon in the pot before browning the short ribs for an added smoky flavor.

6. Tomato-Free Option: Omit the tomato paste and puree for a tomato-free version, focusing on the rich flavors of the red wine and beef broth.

Nutritional Guide:

Additional Nutritional Notes:
Braised short ribs are a nutrient-dense dish, rich in protein and iron from the beef, and vitamins and minerals from the vegetables and herbs. The red wine adds antioxidants and complexity to the sauce. However, it is essential to note that the nutritional content can vary based on the specific ingredients used, such as the type of red wine and the amount of fat skimmed off the sauce. Always consider dietary restrictions and preferences when serving this dish.