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Indulge in the rich, deep flavors of braised beef short ribs, a dish that captures the heartiness and soul of slow-cooked comfort food. Perfect for a chilly evening or a special dinner, these tender, fall-off-the-bone ribs are slow-cooked in a savory, wine-infused broth. The result is a beautifully tender and succulent dish with a luxurious depth of flavor that makes every bite unforgettable. This recipe will guide you through each step to achieve restaurant-quality short ribs at home.
History of Braised Short Ribs
Braised short ribs trace their origins to traditional European cooking, particularly French cuisine, where braising—slow-cooking meat in liquid—became a popular technique. Known for its ability to transform tougher cuts of meat into tender, flavorful dishes, braising is a time-honored method loved for its ability to retain moisture and intensify flavors. This recipe uses similar principles, honoring the culinary tradition while adding a few modern touches to enhance flavor and texture.
Ingredients
For the Short Ribs:
- 4 lbs bone-in beef short ribs
- 1 teaspoon salt (plus extra for seasoning)
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 3 celery stalks, diced
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 1 bay leaf
- 3-4 fresh thyme sprigs
- 1 sprig fresh rosemary
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