Ingredients with Measurements:
- 4 lbs beef short ribs
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp flour
- 2 tbsp butter
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Season short ribs with salt and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat. Add short ribs and brown on all sides, about 8-10 minutes. Remove from pot and set aside.
4. Add onion, carrots, celery, and garlic to the pot. Cook until vegetables are soft, about 5-7 minutes.
5. Add beef broth, red wine, tomato paste, bay leaves, and thyme to the pot. Stir to combine.
6. Return short ribs to the pot, making sure they are submerged in the liquid.
7. Cover the pot with a lid and transfer to the oven. Cook for 2-3 hours, or until the meat is tender and falling off the bone.
8. Remove the short ribs from the pot and set aside.
9. To make the beurre manie, mix together flour and butter in a small bowl until a paste forms.
10. Bring the braising liquid to a simmer on the stovetop. Whisk in the beurre manie until the sauce thickens, about 2-3 minutes.
11. Return the short ribs to the pot and spoon the sauce over them.
12. Serve hot with your choice of side dishes.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 35g
Carbohydrates: 10g
Protein: 45g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or grape juice.
- Tomato paste can be substituted with tomato sauce or crushed tomatoes.
Variations:
- Add chopped mushrooms to the pot for extra flavor.
- Use a different cut of beef, such as chuck roast, instead of short ribs.
- Add chopped potatoes or sweet potatoes to the pot for a heartier meal.
Tips and tricks:
- Make sure to brown the short ribs well before braising to develop a rich flavor.
- Use a Dutch oven or heavy-bottomed pot with a tight-fitting lid to ensure even cooking.
- Let the short ribs rest for a few minutes before serving to allow the meat to reabsorb some of the juices.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the short ribs on a large platter with the sauce spooned over them.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Serve with mashed potatoes, roasted vegetables, or crusty bread.
Suggested side dishes:
- Garlic mashed potatoes
- Roasted Brussels sprouts
- Crusty bread
Troubleshooting advice:
- If the sauce is too thin, whisk in a little more beurre manie until it thickens to your liking.
- If the short ribs are tough, they may need to cook for longer. Return them to the oven and check them every 30 minutes until they are tender.
Food safety advice:
- Make sure to cook the short ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Braised short ribs have been a popular dish for centuries, with variations found in many different cuisines around the world.
Flavor profiles:
The short ribs are rich and meaty, with a savory sauce that is slightly sweet and tangy.
Serving suggestions:
Serve on a large platter with your choice of side dishes.
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Region: French