Welcome to the ultimate comfort food experience with these braised boneless short ribs. Whether you’re looking to impress at a dinner party or just craving something hearty, this recipe is your ticket to flavor town.
Why This Recipe Works
- The slow braising process ensures the meat is tender and falls apart effortlessly.
- A rich, flavorful sauce develops from the combination of red wine, beef broth, and aromatics.
- Perfect balance of savory and sweet with the addition of carrots and a touch of brown sugar.
- Versatile dish that can be served over mashed potatoes, polenta, or your favorite grain.
Ingredients
- 3 lbs boneless short ribs, trimmed of excess fat
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tsp thyme
- Salt and pepper to taste
Equipment Needed
- Dutch oven or heavy-bottomed pot with lid
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Short Ribs
Heat the olive oil in your Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides, about 3-4 minutes per side. Remove and set aside. This step is crucial for building flavor, so don’t rush it!
Step 2: Sauté the Vegetables
In the same pot, add the onion and carrots. Cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. This is where the magic starts, as the veggies will pick up all the delicious bits left from the meat.
Step 3: Deglaze with Wine
Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Let it simmer for about 5 minutes to reduce slightly. This not only adds depth to the sauce but also cooks off the alcohol, leaving behind a rich flavor.
Step 4: Braise the Meat
Return the short ribs to the pot. Add the beef broth, tomato paste, brown sugar, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, until the meat is fork-tender. The low and slow cooking is key to achieving that melt-in-your-mouth texture.
Step 5: Reduce the Sauce
Once the meat is tender, remove it from the pot. Increase the heat to medium-high and let the sauce reduce for about 10 minutes, until it thickens slightly. Return the meat to the pot to warm through before serving.
Tips and Tricks
For an even deeper flavor, marinate the short ribs in the red wine overnight before cooking. If you’re short on time, a pressure cooker can reduce the braising time to about 45 minutes. Don’t skip browning the meat; it’s essential for developing a rich, complex flavor. For a smoother sauce, you can strain it after reducing, but this is optional. Leftovers taste even better the next day, as the flavors continue to meld.
Recipe Variations
- Swap the red wine for stout beer for a deeper, maltier flavor.
- Add mushrooms during the last hour of braising for an earthy twist.
- For a spicy kick, include a diced jalapeño or a pinch of red pepper flakes.
- Use balsamic vinegar instead of brown sugar for a tangy sweetness.
- Substitute the beef broth with chicken or vegetable broth for a lighter version.
Frequently Asked Questions
Can I use bone-in short ribs?
Absolutely! Bone-in short ribs will add even more flavor to the dish. Just adjust the cooking time slightly, as they may take a bit longer to become tender.
What can I serve with braised short ribs?
These ribs are incredibly versatile. Serve them over creamy mashed potatoes, buttery polenta, or even a bed of roasted vegetables for a lighter option.
Can I make this recipe in a slow cooker?
Yes, you can! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Summary
This braised boneless short ribs recipe is a foolproof way to achieve tender, flavorful meat with a rich, savory sauce. Perfect for special occasions or a cozy night in, it’s sure to become a favorite.