Ingredients with Measurements:
- 4 lbs beef short ribs
- 1 cup red wine vinegar
- 1 cup soy sauce
- 1 cup brown sugar
- 1 cup beef broth
- 1 onion, chopped
- 6 garlic cloves, minced
- 2 bay leaves
- 1 tsp black pepper
- 1 tsp salt
- 2 tbsp vegetable oil
- 2 tbsp cornstarch
- 2 tbsp water
Special equipment needed:
- Dutch oven or large pot with lid
- Tongs
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a bowl, mix together red wine vinegar, soy sauce, brown sugar, beef broth, onion, garlic, bay leaves, black pepper, and salt.
3. Heat vegetable oil in a Dutch oven or large pot over medium-high heat.
4. Sear the beef short ribs on all sides until browned, about 2-3 minutes per side.
5. Pour the vinegar mixture over the short ribs and bring to a boil.
6. Cover the pot with a lid and transfer to the preheated oven.
7. Braise for 3-4 hours or until the meat is tender and falling off the bone.
8. Remove the short ribs from the pot and set aside.
9. Skim off any excess fat from the braising liquid and discard the bay leaves.
10. In a small bowl, mix together cornstarch and water to make a slurry.
11. Whisk the slurry into the braising liquid and cook over medium heat until the sauce thickens, about 5-7 minutes.
12. Return the short ribs to the pot and coat with the thickened sauce.
13. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
Oven temperature: 325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 750
Fat: 45g
Carbohydrates: 30g
Protein: 50g
Sodium: 2800mg
Sugar: 25g
Substitutions for ingredients:
- Red wine vinegar can be substituted with apple cider vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add chopped carrots and celery to the pot for added flavor and nutrition.
- Use pork ribs instead of beef short ribs for a different flavor profile.
- Add a splash of Worcestershire sauce for a tangy kick.
Tips and tricks:
- Make sure to sear the short ribs on all sides for maximum flavor.
- Use tongs to handle the short ribs to prevent them from falling apart.
- Skim off any excess fat from the braising liquid to make a healthier dish.
- 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 until heated through, about 10-15 minutes.
Presentation ideas:
Serve the short ribs on a platter with the sauce spooned over the top. Garnish with chopped parsley or green onions.
Garnishes:
Chopped parsley or green onions.
Pairings:
- Mashed potatoes
- Roasted vegetables
- Steamed rice
Suggested side dishes:
- Garlic bread
- Caesar salad
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thin, whisk in more cornstarch slurry and cook until thickened.
- If the short ribs are tough, braise for an additional hour or until 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 beef short ribs are a classic comfort food dish that originated in France. The slow cooking process allows the meat to become tender and flavorful.
Flavor profiles:
Savory, sweet, tangy.
Serving suggestions:
Serve hot with your favorite side dishes.
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