Slow-Braised Beef Short Ribs

A Savory Adventure Awaits

Ever walked into a kitchen and been greeted by the rich aroma of slow-braised beef short ribs simmering away, teasing your taste buds with promises of a cozy meal? Grab your favorite spoon because this recipe is not just a meal; it’s a heartwarming experience that transforms an ordinary evening into something special! With a few basics and your trusty oven, you can prepare a dish that makes everyone feel at home.

Why Make This Recipe

Why should you rush to make these beef short ribs? Well, for starters, they practically melt in your mouth, creating an unforgettable dining moment. Plus, let’s be real—who doesn’t love the idea of a dinner that practically does all the work for you? With easy cleanup and an affordable grocery list, this dish is like a warm hug from your favorite sweater.

1. Simple cleanup: One pot to rule them all!
2. Crowd-pleaser: Family and friends will rave about it.
3. Affordable: Treat yourself without breaking the bank.

Ingredients

You don’t need fancy stuff — just these basics!

• 4 pounds beef short ribs
• 2 tablespoons olive oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Salt and pepper to taste

Directions

Get ready to flip that hair back and bring out your inner chef! Follow these easy steps:

1. Preheat your oven to 325°F (163°C).
2. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
3. Season the short ribs with salt and pepper, then brown them in the pot on all sides. Remove and set aside.
4. In the same pot, add the chopped onions and garlic, sautéing until soft.
5. Stir in the red wine, scraping up any browned bits from the bottom of the pot.
6. Add the beef broth, tomato paste, thyme, and rosemary.
7. Return the short ribs to the pot, making sure they’re submerged in the liquid.
8. Cover the pot and transfer it to the preheated oven.
9. Cook for about 3 hours, or until the ribs are fork-tender.
10. Let rest for a few minutes before serving.

How to Make Slow-Braised Beef Short Ribs (Overview)

First things first, preheat that oven! While you’re waiting, browning the short ribs sets the stage for deep flavors to come. Sautéing the onions and garlic really adds a punch—don’t skip this part! Pour in that red wine like you own the bottle and scrape up those tasty bits stuck at the bottom. You’re not just cooking; you are building layers of flavor! Finally, let your oven do the magic, and you’ll have tender, luscious ribs perfect for any cozy night in.

How to Serve Slow-Braised Beef Short Ribs

When it’s time to serve, let those short ribs steal the show! Picture this: a bed of creamy mashed potatoes or al dente pasta, topped with tender beef, aromatic herbs, and a luxurious sauce that coats everything like a warm blanket. Add a sprinkle of fresh parsley for that pop of color, and get ready for some serious compliments as the aroma fills the room.

How to Store Slow-Braised Beef Short Ribs

Got leftovers? Lucky you! These short ribs will keep well in the fridge for about 3–4 days. For longer storage, pop them in the freezer, where they can last up to three months. When reheating, do it low and slow to keep them tender; a little splash of broth can help revive that saucy goodness! ✨

Tips to Make Slow-Braised Beef Short Ribs

• Searing matters: Don’t rush the browning step; the caramelization adds depth.
• Customize: Feel free to swap the red wine for a robust broth if you prefer no alcohol.
• No fresh herbs? No problem! Dried thyme and rosemary work, just use less (about 1 teaspoon each).

Variation

Want to shake things up? You can easily turn these ribs into a spicy BBQ delight by adding some chili powder or your favorite sauce for a twist. If you’re leaning into a vegan lifestyle, consider using jackfruit in a similar braising sauce for a hearty and satisfying alternative.

FAQs

Can I make this dish ahead of time?
Absolutely! You can prepare it a day in advance. Simply reheat gently before serving.

What’s the best wine for braising?
A dry red wine works wonders! Think Merlot or Cabernet Sauvignon for depth.

Can I freeze the leftovers?
Yes! Freeze in an airtight container, and you’ll have a comforting meal waiting for you.

📌 Pin this recipe for your next cozy dinner night!