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Braised Short Ribs
Created by: Howcan Team
Ingredients
- 4 lbs beef short ribs
- 2 tbsp olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F.
- Season the short ribs with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat.
- Brown the short ribs on all sides, working in batches if necessary. Remove and set aside.
- Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Stir in the garlic and tomato paste, and cook for another 2 minutes.
- Pour in the red wine and beef broth, and bring to a simmer.
- Return the short ribs to the pot along with the thyme and rosemary.
- Cover the pot and transfer to the preheated oven.
- Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- Remove the short ribs from the pot and skim off any excess fat from the cooking liquid.
- Serve the short ribs with the vegetables and sauce, and enjoy!
Short ribs have a rich history, originating from the United States in the 17th century. This cut of beef was initially popularized in the southern regions, where slow-cooking methods were favored. Over time, it gained popularity across the country and became a staple in American cuisine. Renowned chefs like Thomas Keller and Gordon Ramsay have elevated short ribs to gourmet status, incorporating them into their signature dishes. Today, the best short ribs can be found in upscale steakhouses and modern American restaurants, where they are often braised to perfection. The key to a delectable short rib dish lies in the slow cooking process, allowing the meat to become tender and flavorful. Whether it's a classic braise or a unique sous vide preparation, mastering the cooking technique is essential for achieving the perfect short ribs.
200 min
4
450 calories
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