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Ingredients
- 2-3 lbs bone-in beef short ribs
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup dry red wine (like Merlot or Cabernet Sauvignon)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and freshly ground black pepper to taste
Steps
- 1**Sear the Ribs:** Pat the beef short ribs dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned. Remove ribs and set aside.
- 2**Sauté Aromatics:** Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3**Deglaze and Simmer:** Stir in the tomato paste and cook for 1 minute. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce slightly for about 3 minutes.
- 4**Combine and Slow Cook:** Return the short ribs to the pot. Add the beef broth, Worcestershire sauce, thyme, and rosemary. The liquid should come about halfway up the sides of the ribs. Bring to a simmer.
- 5**Braise to Perfection:** Cover the pot tightly and transfer it to a preheated oven at 325°F (160°C). Cook for 3 to 4 hours, or until the beef is fork-tender and easily pulls away from the bone. Alternatively, you can cook this in a slow cooker on low for 6-8 hours or on high for 4-5 hours.
- 6**Rest and Serve:** Carefully remove the short ribs from the pot. If desired, skim the fat from the braising liquid and reduce it slightly on the stovetop to create a richer sauce. Serve the ribs with the sauce spooned over the top.
The Secret to Fall-Off-The-Bone Beef Short Ribs
There's something incredibly satisfying about a dish that requires minimal active cooking time yet delivers maximum flavor and tenderness. Slow-cooked beef short ribs are a prime example, and achieving that coveted fall-off-the-bone texture is simpler than you might think. This recipe leverages the magic of slow cooking to break down the connective tissues in the beef, resulting in melt-in-your-mouth goodness.
Tips for Success
- Don't Skip the Sear: Browning the ribs is crucial for developing deep flavor.
- Quality Broth: Use a good quality beef broth for the best taste.
- Vegetable Options: Feel free to add other root vegetables like parsnips or turnips.
- Make Ahead: These ribs are even better the next day as the flavors meld.
Elevate Your Short Ribs
Consider serving your fall-off-the-bone beef short ribs over creamy mashed potatoes, polenta, or a bed of fluffy rice to soak up that delicious sauce. A side of steamed green beans or a simple salad provides a fresh contrast.
Frequently Asked Questions
- Q: Can I make beef short ribs ahead of time? A: Yes, beef short ribs are excellent made ahead. They can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.
- Q: What's the best way to reheat slow-cooked short ribs? A: Gently reheat them in a covered dish in the oven at a low temperature (around 300°F/150°C) or in a saucepan on the stovetop over low heat, adding a little extra broth if needed.
- Q: Can I use boneless short ribs? A: While bone-in ribs generally yield more flavor and moisture, boneless short ribs can be used. Adjust cooking time as they may cook slightly faster.
- Q: What kind of wine is best for braising beef short ribs? A: A dry red wine with good body, such as Merlot, Cabernet Sauvignon, or a Pinot Noir, works well. You can substitute with additional beef broth if you prefer not to use wine.
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