Description
Hearty braised short ribs melt with rich, deep flavors that promise comfort in every succulent bite. Slow-cooked to tender perfection, these ribs invite you to savor a luxurious culinary experience that warms both plate and soul.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) beef short ribs, cut into 3–4 inch pieces
Vegetables:
- 1 large onion, sliced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 8 ounces (226 grams) mushrooms, quartered
- 4 cloves garlic, chopped
- 2 heads of garlic, with the tops removed
Seasonings and Liquids:
- 1 pinch red pepper flakes (optional)
- 5 cups (1.2 liters) beef broth
- 1 tablespoon (15 milliliters) Worcestershire sauce
- 2 tablespoons (30 grams) tomato paste
- 2 tablespoons (30 milliliters) balsamic vinegar
- 2 bay leaves
- 1 teaspoon (1 gram) thyme, chopped (or 1/2 teaspoon dried thyme)
- 1 teaspoon (1 gram) rosemary, chopped (or 1/2 teaspoon dried rosemary)
- 2 tablespoons (8 grams) parsley, chopped
Instructions
- Generously season the beef ribs with salt and pepper. Heat a large, heavy-bottomed pan over medium-high heat and sear the ribs until a rich, golden-brown crust forms on all sides, approximately 3-4 minutes per side.
- Remove the ribs from the pan and set aside. Drain excess fat, reserving about 2 tablespoons in the pan for sautéing vegetables.
- Add diced onions, carrots, celery, and mushrooms to the pan. Sauté until the vegetables become soft and slightly caramelized, about 8-10 minutes.
- Incorporate minced garlic and red pepper flakes, stirring continuously until the aroma becomes fragrant, roughly 30-45 seconds.
- Pour beef broth and Worcestershire sauce into the pan. Whisk in tomato paste until fully incorporated and smooth.
- Add whole garlic heads, balsamic vinegar, bay leaves, thyme, and rosemary. Carefully return the seared ribs to the pan, ensuring they are mostly submerged in the liquid.
- Preheat the oven to 350°F (180°C). Bring the mixture to a robust simmer, then reduce heat, cover the pan, and transfer to the oven.
- Braise for 2.5-3 hours, occasionally checking liquid levels and tenderness. The meat should become incredibly tender and nearly falling off the bone.
- Once cooked, remove bay leaves and whole herb sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
- Plate the short ribs over creamy mashed potatoes, celery root puree, or pasta. Drizzle with the rich, reduced braising liquid.
- Garnish with fresh chopped parsley and squeeze roasted garlic cloves from the heads directly over the dish. Serve with crusty bread for soaking up the luxurious sauce.
Notes
- Elevate meat tenderness by selecting well-marbled short ribs with good fat content for maximum flavor and juiciness.
- Sear ribs at high temperature to create a rich, caramelized exterior that locks in deep, complex flavors during braising.
- Experiment with wine substitutions like red Cabernet or Pinot Noir instead of traditional beef broth for enhanced depth and complexity.
- Consider gluten-free adaptations by using tamari sauce instead of Worcestershire and ensuring all ingredients meet dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg