Ingredients with Measurements:
- 4 pounds bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with a lid
- Tongs
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the short ribs with salt and pepper.
3. Heat the olive oil in a Dutch oven over medium-high heat.
4. Add the short ribs and sear on all sides until browned, about 8-10 minutes.
5. Remove the short ribs from the pot and set aside.
6. Add the chopped onion to the pot and sauté until softened, about 5 minutes.
7. Add the minced garlic and sauté for another minute.
8. Pour in the red wine and beef broth, scraping the bottom of the pot to loosen any browned bits.
9. Stir in the tomato paste, bay leaves, and thyme.
10. Return the short ribs to the pot, making sure they are submerged in the liquid.
11. Cover the pot with a lid and transfer to the oven.
12. Braise the short ribs for 2-3 hours, or until they are tender and falling off the bone.
13. Remove the short ribs from the pot and set aside.
14. Strain the liquid through a fine-mesh sieve into a saucepan.
15. Bring the liquid to a simmer over medium heat and cook until it has reduced by half and thickened into a sauce, about 20-30 minutes.
16. Season the sauce with salt and pepper to taste.
17. Serve the short ribs with the red wine sauce.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 600
Fat: 40g
Carbohydrates: 10g
Protein: 45g
Substitutions for ingredients:
- You can use white wine instead of red wine.
- You can use chicken broth or vegetable broth instead of beef broth.
- You can use fresh thyme instead of dried thyme.
Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Use a slow cooker instead of the oven for a hands-off approach.
- Add mushrooms to the pot for a meaty and earthy flavor.
Tips and tricks:
- Make sure to sear the short ribs well to develop a deep flavor.
- Use a good quality red wine for the best flavor.
- Let the short ribs rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the short ribs and sauce in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the short ribs on a platter with the red wine sauce spooned over the top. Garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley, chopped fresh thyme, grated Parmesan cheese
Pairings:
Mashed potatoes, roasted vegetables, crusty bread
Suggested side dishes:
Garlic mashed potatoes, roasted Brussels sprouts, sautéed green beans
Troubleshooting advice:
- If the sauce is too thin, simmer it for a longer time to reduce it further.
- If the short ribs are tough, they may need to be braised for a longer time.
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 promptly in the refrigerator.
Food history:
Braised short ribs are a classic comfort food dish that originated in France. The slow cooking method allows the tough meat to become tender and flavorful.
Flavor profiles:
The short ribs are rich and meaty, with a deep flavor from the red wine and beef broth. The sauce is savory and slightly sweet, with a hint of acidity from the tomato paste.
Serving suggestions:
Serve the short ribs with a side of mashed potatoes and roasted vegetables for a hearty and satisfying meal.
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