|

Braised Short Ribs

Braised Short Ribs

This recipe is comfort food at its best – fall-apart tender beef in a tasty sauce over roasted garlic mashed potatoes. This was a fun recipe to make. I have only cooked short ribs a few times and always with Asian flavors. I was interested in braising the ribs this time and found a tasty-looking recipe on Girls and Chopsticks that looked delicious.  The aroma coming out of the oven while these braised short ribs cooked was incredible. Seriously drool-worthy! The meat was so flavorful and tasted great with roasted garlic mashed potatoes and roasted vegetables I served it with. We all thought it was an incredible recipe and I will most definitely be making this one again.

Braised Short Ribs

How to Make Braised Short Ribs

Preheat oven to 350 degrees.

Season the short ribs evenly with sea salt and freshly cracked pepper, to taste. Combine the flour with the garlic powder and paprika in a bowl. Dredge the short ribs in the flour mixture. Shake off any extra flour.

Heat the olive oil in a large braising Dutch oven over medium-high heat until hot.

Add the ribs to the HOT pan and sear approximately for 2-3 minutes per side, or until all sides are golden brown. Transfer the beef short ribs from the pan to a clean plate.

Add the diced onion, carrot, and celery to the pan, reduce heat to medium and saute the vegetables until they are tender approximately 5-6 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the wine and cook until the wine is reduced by half. Add beef broth, tomato paste, thyme sprigs, and bay leaf, stirring to mix well. Return the short ribs and their juices to the pan, cover tightly, and put into the oven. Cook for two hours, basting the top of the ribs halfway through cooking with the cooking liquids. Add more beef broth, if needed.

Remove short ribs and place them on a plate with a tin foil tent. Remove the thyme stems and bay leaf from the sauce. Pour the sauce through a strainer and set strained veggies aside. Pour the strained sauce in a fat separator, or spoon the fat off the top of the sauce. Add the vegetables back to the strained sauce and add a bit more beef broth, to taste, if needed. Blend the sauce with an immersion blender until well blended. Taste and season with sea salt and freshly cracked pepper, if needed. Add the ribs and their juices into the sauce and coat evenly. Serve over roasted garlic mashed potatoes, polenta, rice, grits, or noodles. Enjoy.

Braised Short Ribs

 

Braised Short Ribs

 

Yield: 4-5 

Total Time: 130 minutes 

Ingredients:

1-2 tbsp olive oil
8 short ribs
Sea salt and freshly cracked pepper, to taste
1/4 cup flour
1 tsp garlic powder
1 tsp paprika
1 sweet yellow onion, diced
4 carrots, peeled & diced
2 stalks of celery, diced
5 cloves of garlic, minced
1 cup of red wine, I used Cabernet
2 cups of beef broth, more if needed
2 tbsp tomato paste
3-4 sprigs of fresh thyme
1 bay leaf

Directions:

Preheat oven to 350 degrees.

Season the short ribs evenly with sea salt and freshly cracked pepper, to taste. Combine the flour with the garlic powder and paprika in a bowl. Dredge the short ribs in the flour mixture. Shake off any extra flour.

Heat the olive oil in a large braising Dutch oven over medium-high heat until hot.

Add the ribs to the HOT pan and sear approximately for 2-3 minutes per side, or until all sides are golden brown. Transfer the beef short ribs from the pan to a clean plate.

Add the diced onion, carrot, and celery to the pan, reduce heat to medium and saute the vegetables until they are tender approximately 5-6 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the wine and cook until the wine is reduced by half. Add beef broth, tomato paste, thyme sprigs, and bay leaf, stirring to mix well. Return the short ribs and their juices to the pan, cover tightly and put them into the oven. Cook for two hours, basting the top of the ribs halfway through cooking with the cooking liquids. Add more beef stock, if needed.

Remove short ribs and place on a plate with a tin foil tent. Remove the thyme stems and bay leaf from the sauce. Pour the sauce through a strainer and set strained veggies aside. Pour the strained sauce in a fat separator, or spoon the fat off the top of the sauce. Add the vegetables back to the strained sauce and add a bit more beef broth, to taste, if needed. Blend the sauce with an immersion blender until well blended. Taste and season with sea salt and freshly cracked pepper, if needed. Add the ribs and their juices into the sauce and coat evenly. Serve over roasted garlic mashed potatoes, polenta, rice, grits, or noodles. Enjoy.

 

Recipe and photos by For the Love of Cooking.net

Leave a Reply

Your email address will not be published. Required fields are marked *

12 Comments

  1. This is what is really comfort food!
    With these cold days that have been felt in Portugal, full of rain, these meals are what they know well! and appetizing!
    kisses

  2. Looks like a complete meal that I would be craving from time to time :). One of my best friends is a real ribs lover!!!! πŸ™‚

  3. I’ve never cooked my own short ribs, but I need to get on it. Now I’m craving them for breakfast!!

  4. “This recipe is comfort food at it’s best” – I sure agree with you, especially when the meat sits atop mashed potatoes – delicious looking meal.

  5. I love braised meat. That being said, after two hours, didn’t you find that the vegetables were blown out, i.e. they had no flavor left? I find that they give it all up for the sauce so I usually discard them or mash them through the sieve into the sauce.

    1. Katie,

      If you read through the recipe, the veggies get blended in with the sauce. They give the sauce an extra depth of flavor.

      I roasted other veggies to serve on the side.

      Pam

  6. Now this is a meal I could really sink my teeth into Pam! Not only does it look delicious, it gives me a good excuse to make garlic mashed potatoes!!!

    Thanks for sharing, Pam…

  7. Ultimate comfort food, indeed! Chuck roast would work well with this recipe, too, if that was all you had.

  8. Stumbled and pinned – I can only imagine how velvety and luscious the braise short ribs are, I love that cut of beef and the mouth feel it has. I hate that term (mouth feel) but this is one cut of beef that is a GREAT example of what it means.