Cooking method
- Preheat your oven to 325°F (163°C). Pat the short ribs dry with paper towels and generously season them with salt and pepper.
- In a Dutch oven, heat olive oil over medium-high heat and sear the short ribs for about 2-3 minutes on each side until they develop a lovely brown crust. Remove the short ribs and set aside.
- In the same pot, add the chopped onion, carrots, and celery, sautéing for 5-7 minutes until softened. Then, add the minced garlic and cook for an additional minute.
- Stir in the tomato paste, followed by the red wine. Scrape the bottom of the pot to release those flavorful brown bits and let it reduce for 3-4 minutes.
- Add in the beef broth, Worcestershire sauce, balsamic vinegar, herbs, and bay leaf. Return the short ribs back into the pot.
- Bring everything to a gentle simmer, cover with a lid, and braise in the oven for 2.5 to 3 hours, or until the meat is fork-tender.
- Once done, remove the pot from the oven, discard the thyme and bay leaf, and stir in the butter for a touch of richness if desired.
- Serve the short ribs over creamy mashed potatoes, polenta, or your favorite noodles, making sure to spoon the luscious sauce and vegetables on top.
How to serve Braised Short Ribs
For a stunning presentation, plate the braised short ribs alongside a generous helping of mashed potatoes or creamy polenta. You can garnish with fresh herbs or a sprinkle of freshly cracked black pepper. Pair with a side of sautéed green beans or roasted Brussels sprouts for a delicious balance of flavors. A glass of red wine, perhaps a Cabernet Sauvignon that complements the dish, would enhance the dining experience beautifully.
Keeping leftovers fresh
To properly store your delicious leftovers, allow the braised short ribs to cool completely before transferring them to an airtight container. They will keep in the refrigerator for up to 3-4 days. If you want to store them longer, consider freezing them in a freezer-safe container for up to 3 months. When reheating, gently warm them on the stove or in the oven, adding a bit of broth if needed to keep them moist.
Helpful cooking tips
- Always pat the short ribs dry before seasoning; this helps achieve a better sear.
- Don’t rush the searing process; a good crust adds flavor and texture.
- Adding balsamic vinegar can enhance the depth of flavor in the sauce, but feel free to skip it if you prefer.
- Remember that a Dutch oven is great for browning and slow cooking; if you don’t have one, any heavy pot with a lid will do.
Creative twists
Feel free to experiment with different flavor profiles! Try adding a tablespoon of soy sauce for a hint of umami or a dash of smoked paprika for a smoky flavor. For a Mediterranean touch, consider incorporating olives or sun-dried tomatoes. If you’re looking for a lighter option, use turkey short ribs or veal for a twist on this classic recipe.
Common questions
How long does it take to prepare braised short ribs?
The total time for this dish is approximately 3-4 hours, including preparation and braising time. However, most of that is hands-off cooking, where you can relax while it simmers in the oven.
Can I make this recipe in advance?
Absolutely! Braised short ribs taste even better the next day as the flavors meld together. You can prepare them a day in advance, then reheat when you’re ready to serve.
What’s the best way to reheat leftovers?
Reheat braised short ribs gently on the stove over low heat or in the oven at 300°F (150°C) until warmed through. If the sauce has thickened too much, adding a splash of broth will help maintain its sauce-like consistency.
