Beef > Braised Beef

Oxo-Braised Beef Short Ribs Recipe

Ingredients with Measurements:
- 4 beef short ribs (about 2 pounds)
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste

Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Tongs

Step-by-step instructions:
1. Preheat oven to 325°F.
2. Season the beef short ribs with salt and pepper.
3. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
4. Add the beef short ribs and brown on all sides, about 8-10 minutes total. Remove from pot and set aside.
5. Add the chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
6. Add the beef broth, red wine, tomato paste, Worcestershire sauce, thyme, and bay leaf to the pot. Stir to combine.
7. Return the beef 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 the beef short ribs for 2-3 hours, or until the meat is tender and falling off the bone.
10. Remove the pot from the oven and use tongs to transfer the beef short ribs to a serving platter.
11. Strain the braising liquid through a fine-mesh sieve and discard the solids.
12. Skim any fat from the surface of the braising liquid and pour over the beef short ribs.
13. Serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
5. Temperature:
325°F
Serving size:
4 servings

Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 7g
Protein: 35g
Sodium: 800mg

Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or red grape juice.
- Tomato paste can be substituted with tomato sauce or crushed tomatoes.
- Worcestershire sauce can be substituted with soy sauce or fish sauce.
- Dried thyme can be substituted with dried rosemary or dried oregano.

Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Use beer instead of red wine for a different flavor profile.
- Add a tablespoon of brown sugar for a touch of sweetness.
- Use boneless beef short ribs for easier eating.

Tips and tricks:
- Make sure to brown the beef short ribs well before braising to develop a deep, rich flavor.
- Use a Dutch oven or heavy-bottomed pot with a tight-fitting lid to ensure even cooking.
- Skim any fat from the surface of the braising liquid for a healthier dish.
- Let the beef short ribs rest for a few minutes before serving to allow the juices to redistribute.

Storage instructions:
Leftover beef short ribs can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the beef short ribs in a covered pot over low heat until warmed through.

Presentation ideas:
Serve the beef short ribs on a large platter with the braising liquid poured over the top. Garnish with chopped fresh herbs, such as parsley or thyme.

Garnishes:
Chopped fresh herbs, such as parsley or thyme.

Pairings:
- Mashed potatoes
- Roasted vegetables
- Creamed spinach
- Crusty bread

Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Creamed corn
- Green beans with almonds

Troubleshooting advice:
- If the braising liquid is too thin, simmer it on the stovetop until it reduces and thickens.
- If the beef short ribs are tough, they may need to braise for longer.

Food safety advice:
- Make sure to cook the beef short ribs to an internal temperature of at least 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Braising is a cooking technique that has been used for centuries to tenderize tough cuts of meat. It involves cooking the meat slowly in a liquid until it becomes tender and flavorful.

Flavor profiles:
The Oxo-braised beef short ribs have a rich, savory flavor with hints of red wine and thyme.

Serving suggestions:
Serve the beef short ribs with a simple green salad dressed with vinaigrette to balance out the richness of the dish.

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Taste: Savory, Rich, Umami, Tangy, Aromatic