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This mouthwatering braised short ribs recipe transforms tough beef into a tender, flavorful meal that will impress even the most discerning palates. The slow cooking process allows the meat to become fall-apart tender while developing a rich, savory sauce that's perfect for serving over mashed potatoes or polenta.
I first made these short ribs for a winter dinner party and they were such a hit that they've become my signature dish. The leftovers taste even better the next day which makes this perfect for meal prep.
Ingredients
- Boneless beef short ribs the star of the show offering rich beefy flavor and becoming meltingly tender when braised
- Olive oil helps create a beautiful brown crust on the meat which adds depth to the final dish
- Beef broth forms the foundation of your braising liquid creating a sauce with natural richness
- Tomato paste adds umami depth and subtle acidity that balances the richness of the meat
- Fresh thyme brings an earthy herbaceous note that complements beef beautifully
- Garlic powder provides convenience while still delivering essential garlic flavor
- Worcestershire sauce the secret ingredient that adds complexity depth and a slight tangy note
Step-by-Step Instructions
- Season the Meat
- Liberally coat your short ribs with salt and black pepper ensuring each piece is well seasoned on all sides. This initial seasoning is crucial as it penetrates the meat during the long cooking process creating flavor from within.
- Create the Sear
- Heat olive oil in a Dutch oven until it shimmers and almost smokes. Place each short rib carefully into the hot oil allowing space between pieces. Let them develop a deep brown crust before turning about 3 minutes per side. The goal is a dark golden crust on all sides which takes about 10 to 12 minutes total. This step creates the foundation of flavor for your entire dish.
- Build the Braising Liquid
- Pour beef broth into the Dutch oven scraping the bottom to release any browned bits these contain concentrated flavor. Add tomato paste thyme garlic powder and Worcestershire sauce stirring until the tomato paste is fully incorporated creating a smooth sauce. Season with additional salt and pepper according to your taste.
- Slow Braise
- Reduce heat to maintain a gentle simmer then cover with a tight fitting lid. Allow the short ribs to cook undisturbed for 2 hours. During this time the tough connective tissue breaks down the meat absorbs flavor and the sauce reduces and intensifies.
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The quality of beef is absolutely critical in this recipe. I learned this lesson when I made it once with discount short ribs and once with premium cuts from my local butcher. The difference was remarkable my family immediately noticed the superior texture and flavor from the better quality meat.
Temperature Matters
Maintaining the proper braising temperature is essential for perfect short ribs. You want a gentle simmer not a rolling boil. Too hot and the meat becomes tough too cool and you won't break down the connective tissues. Check occasionally that small bubbles are gently breaking the surface. If your stove runs hot consider using a diffuser or moving to a low oven at 325°F instead.
Make It Ahead
These short ribs actually taste better the next day after the flavors have had time to meld and develop. Make them a day before serving then refrigerate overnight. The added benefit is that any fat will rise to the surface and solidify making it easy to remove before reheating. To serve simply warm them gently on the stovetop adding a splash of broth if the sauce has thickened too much.
Perfect Pairings
The rich succulent flavor of braised short ribs pairs beautifully with creamy polenta or buttery mashed potatoes which provide the perfect canvas for soaking up the delicious sauce. For a complete meal add a side of roasted root vegetables or a crisp green salad with a bright vinaigrette to cut through the richness. A bold red wine like Cabernet Sauvignon or Syrah complements the depth of flavor in this dish.
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Common Questions Answered
- → What's the best cut of beef to use for braised short ribs?
Look for well-marbled boneless beef short ribs. The marbling (fat running through the meat) will melt during the slow cooking process, resulting in more tender and flavorful meat. English-cut short ribs (cut parallel to the bone) or flanken-style (cut across the bone) both work well, though boneless varieties are easier to serve.
- → Can I make braised short ribs in a slow cooker?
Yes, this dish adapts well to a slow cooker. Still sear the meat first in a separate pan to develop flavor, then transfer to your slow cooker with all other ingredients. Cook on low for 7-8 hours or high for 4-5 hours until the meat is fork-tender.
- → Why is it important to sear the short ribs before braising?
Searing creates a flavorful crust through the Maillard reaction, which adds depth to the final dish. It also helps seal in juices, resulting in more tender meat. This step shouldn't be skipped as it's crucial for developing the rich flavor profile that makes braised short ribs so delicious.
- → What side dishes pair well with braised short ribs?
Creamy mashed potatoes, buttered egg noodles, or creamy polenta make excellent bases to catch the rich sauce. For vegetables, consider roasted carrots, sautéed mushrooms, or braised greens like kale or Swiss chard. A simple green salad with a bright vinaigrette can help balance the richness of the dish.
- → Can braised short ribs be made ahead of time?
Yes, braised short ribs actually taste better the next day! Make them a day ahead, let cool completely, and refrigerate. The fat will rise to the top and solidify, making it easy to remove before reheating. Gently warm on the stovetop over medium-low heat until heated through.
- → What wine pairs best with braised short ribs?
Full-bodied red wines with good structure complement the rich flavors of braised short ribs. Consider a Cabernet Sauvignon, Syrah, Malbec, or Zinfandel. The tannins in these wines pair beautifully with the fatty, tender beef, while their fruit notes enhance the savory sauce.