Slow-Cooked Braised Beef Short Ribs

on Apr 19

These Slow-Cooked Braised Beef Short Ribs are melt-in-your-mouth tender and full of flavor. Perfectly seasoned and cooked low and slow, they make for an impressive and comforting meal. The red wine and beef broth create a rich sauce that complements the tender meat beautifully. This dish is sure to impress your family and friends.

Slow-Cooked Braised Beef Short Ribs

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Ingredients

For the Short Ribs

4 bone-in beef short ribs (about 3 pounds)
Salt and freshly ground black pepper
2 tablespoons olive oil

For the Aromatics

2 large onions, thinly sliced
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
4 cloves garlic, minced

For the Braising Liquid

3 cups beef broth
1 cup red wine
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf

For the Gremolata

1/2 cup chopped fresh parsle
1/4 cup chopped fresh oregano
1 lemon, zested and juiced
2 tablespoons olive oil
Salt and freshly ground black pepper

Directions

Setting the Stage: Preheat your oven to 325°F (165°C). This creates a gentle and consistent heat that allows the short ribs to braise slowly, resulting in incredibly tender meat.
Seasoning for Success: Pat the short ribs dry with paper towels. This helps achieve a beautiful sear on the outside. Now comes the flavor magic! Generously season the short ribs all over with salt and freshly ground black pepper. Don't be shy with the seasoning – it will permeate the meat during the braising process and form the foundation for a delicious sauce.
Searing for Depth: Heat a large Dutch oven or ovenproof pot over medium-high heat. Add a good amount of olive oil – about 2 tablespoons. Once the oil is hot and shimmering, carefully place the seasoned short ribs in the pot. Sear them on all sides for approximately 5 minutes per side. The goal here is to achieve a deep golden brown color. This beautiful sear not only adds visual appeal but also creates a layer of flavorful caramelized bits on the bottom of the pot, which will contribute immensely to the final sauce.
A Moment of Rest: Once all sides of the short ribs are browned, transfer them to a plate and set them aside. This allows the internal temperature to rise slightly and the juices to redistribute within the meat, leading to a more even and juicy final product.

Building the Flavor Base

Softening the Aromatics: Now, it's time to build the flavor base for the braising liquid. Add the chopped onions, carrots, and celery to the hot Dutch oven. Reduce the heat to medium and cook for about 5 minutes. This allows the vegetables to soften and release their natural sweetness, which will further enhance the sauce.
Introducing the Garlic: Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant. Garlic adds a powerful aromatic element to the dish, but be careful not to overcook it, as it can easily burn and turn bitter.

Creating the Braising Liquid

Liquid Gold: Pour in 3 cups of beef broth. This forms the base of the braising liquid and will become infused with all the delicious flavors from the meat and vegetables. You can use store-bought beef broth or, for an extra depth of flavor, consider making your own homemade broth using beef bones, herbs, and vegetables.
A Touch of Wine: Next, add 1 cup of red wine. The red wine adds acidity and complexity to the sauce. Choose a full-bodied red wine that you would enjoy drinking, as its flavor will be reflected in the final dish.
Tomato Power: Add a 14.5-ounce can of diced tomatoes, undrained. The tomatoes provide both acidity and a touch of sweetness, balancing the richness of the meat and vegetables.
Concentrated Flavor: Stir in 2 tablespoons of tomato paste. Tomato paste intensifies the tomato flavor and helps thicken the sauce slightly.
Umami Boost: Add 1 tablespoon of Worcestershire sauce. This fermented sauce adds a complex, umami flavor that elevates the overall taste profile.
Herbs for Depth: Throw in 1 teaspoon of dried thyme. Thyme is a classic herb used in braising liquids, and its subtle earthy notes complement the beef beautifully.
Bay Leaf for Aroma: Finally, add a bay leaf. The bay leaf infuses the sauce with a subtle aromatic quality, but be sure to remove it before serving as it can be tough to chew.

The Braise

Bringing it to a Simmer: Increase the heat slightly and bring the braising liquid to a simmer. This means the liquid should be gently bubbling around the edges of the pot.
Reuniting the Ingredients: Carefully return the seared short ribs to the Dutch oven. Nestle them into the braising liquid, ensuring they are mostly submerged. This allows for even cooking and ensures the meat absorbs all the delicious flavors of the broth and vegetables.
A Slow and Steady Journey: Cover the Dutch oven tightly with a lid. Transfer it to the preheated oven at 325°F (165°C). Braising is a low and slow cooking method that allows the tough connective tissues in the short ribs to break down, resulting in incredibly tender and flavorful meat. Plan on braising for 2 ½ to 3 hours