Still confused about what to make for this weekend’s backyard BBQ party? Well, don’t worry, we have a classic and straightforward recipe for you. Even if you’re not sure about how easy and delicious these braised short ribs can be, just try them! They’re an excellent getaway from your food dilemma.
These ultimate, flavorful, do-ahead dinners can be cooked on the stovetop in a large Dutch oven but will taste fantastic if you go for slow cooking! So, when you go to the market for purchasing the ribs, ask for the thickest, meatiest ones available as they’ll shrink quite a bit once braised.
Where did Beef Short Ribs originate?
Beef ribs in Western countries are typically served barbecued and stand-alone. While in other parts of the world, they have been a part of traditional meals for centuries, particularly in Chinese, Jewish, and Korean cuisine.
The Flanken ribs originated in Eastern Europe by Jewish. This cut is usually marinated in soy sauce, brown sugar, and ginger and then flash-grilled instead of slow-cooked. While the short ribs are boiled in rich broth with onions and herbs until tender and then served with grated horseradish on top.
How to Make Short Ribs Beef Easily?
If you are a big fan of slow-cooking recipes then beef short ribs are the absolute best cut of the beef! The most tender and succulent piece of the meat will fall apart and you will have a dish that you’d paid top dollar at fine dining restaurants.
With the help of this recipe, you will get the kind of red wine-braised beef short ribs that you and your friends will just love to indulge in. Here, you will be glazing the fork-tender meat with shiny, deep wine-flavored sauce.
Easy enough for a lazy Sunday dinner and fancy enough for special occasions – let’s see how you can make one of the best beef short ribs recipes at home!
Prep Time: 15 minutes
Cooking time: 3 hours
Servings: 5 serves
- 5 – 6 beef short ribs
- 1.5 tsp each salt and pepper
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 1 large onion, chopped
- 2 celery ribs, chopped
- 2 carrots, chopped
- 2 tbsp tomato paste
- 2 cups dry red wine
- 2 cups beef stock/broth, low sodium
- 2 sprigs thyme
- 2 bay leaves
Method to Prepare
- Preheat the oven to 160°C/325°F.
- Then, take a plate and transfer beef ribs to it. Sprinkle salt and pepper all over it.
- Now, add oil to a large ovenproof pot over high heat and add half the ribs, and brown aggressively for 5 to 7 minutes.
- Remove the browned ribs from the pan and repeat the process for the remaining ribs.
- Now, turn the flame to medium and add onions and garlic into the same pot. Cook for a couple of minutes.
- Then, add carrot and celery and cook for about 5 minutes until the carrot is tender and sweet.
- Add tomato paste and cook for a minute. Add wine, broth, thyme, and bay leave to the pan. Stir until tomato paste is dissolved.
- Return the need into the pan, arranging them so they’re submerged in the liquid.
- Cover the pot with a lid and then transfer it to the oven for 3 hours, until the meat can easily be pried apart with forks.
- After 3 hours, remove the beef carefully, keeping the meat on the bone and cover to keep them warm.
- Now, filter the liquid through a mesh in the pot, pressing juices out of the veggies.
- Return the sauce into the pot and bring it to a simmer.
- Adjust the thickness as per your liking and add salt and pepper if needed.
- Transfer the beef to a serving plate, spoon over the sauce, and serve.
This red wine-braised beef short ribs recipe is a show-stopper and crowd-pleaser! Here, the beef ribs will be slowly simmered in a simple wine sauce infused with healthy veggies, garlic, and aromatic fresh herbs until they are completely fall-apart tender. Serve it over creamy mashed potatoes, and pasta for a boldly flavored and comforting dinner!