Ingredients with Measurements:
- 4 lbs beef short ribs
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 1/2 cup tomato paste
- 2 tbsp honey
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Season the beef short ribs with salt and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat.
4. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from pot and set aside.
5. Add chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
6. Add beef broth, red wine, tomato paste, honey, bay leaves, and thyme to the pot. Stir to combine.
7. Return the short ribs to the pot, making sure they are submerged in the liquid.
8. Cover the pot with a lid and transfer to the preheated oven.
9. Braise for 3-4 hours, or until the meat is tender and falls off the bone.
10. Remove the pot from the oven and let it rest for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
5. Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 640
Fat: 45g
Carbohydrates: 14g
Protein: 40g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or grape juice.
- Honey can be substituted with maple syrup or brown sugar.
Variations:
- Add chopped carrots and celery to the pot for added flavor and nutrition.
- Use different herbs and spices such as rosemary, oregano, or paprika to customize the flavor.
- Substitute beef short ribs with pork or lamb ribs.
Tips and tricks:
- Make sure to sear the short ribs well before braising to develop a rich flavor.
- Use a heavy-bottomed pot or Dutch oven to ensure even cooking and prevent burning.
- Let the short ribs rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the short ribs on a bed of mashed potatoes or polenta, and garnish with fresh herbs such as parsley or thyme.
Garnishes:
Fresh herbs such as parsley or thyme, or a sprinkle of grated Parmesan cheese.
Pairings:
Serve with a side of roasted vegetables such as carrots or Brussels sprouts, and a glass of red wine.
Suggested side dishes:
Mashed potatoes, polenta, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the liquid evaporates too quickly, add more beef broth or water to the pot.
- If the short ribs are tough, they may need to cook for longer.
Food safety advice:
Make sure to cook the short ribs to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Crodo is a small town in the Piedmont region of Italy known for its traditional braised beef short ribs.
Flavor profiles:
Rich, savory, and slightly sweet with a depth of flavor from the red wine and tomato paste.
Serving suggestions:
Serve as a main course for a special occasion or dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A