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 red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 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 350°F.
2. Season the short ribs with salt and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat.
4. Brown the short ribs on all sides, about 10 minutes. Remove from pot and set aside.
5. In the same pot, add onion, carrots, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
6. Add red wine, beef broth, tomato paste, bay leaves, and thyme. 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 oven.
9. Bake for 2-3 hours, or until the meat is tender and falling off the bone.
10. Remove the pot from the oven and let it cool for a few minutes.
11. Using tongs, remove the short ribs from the pot and set aside.
12. Strain the liquid through a fine-mesh sieve into a separate pot.
13. Bring the liquid to a boil and reduce it to a thick sauce consistency.
14. Season the sauce with salt and pepper to taste.
15. Serve the short ribs with the sauce.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 35g
Carbohydrates: 9g
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.
Variations:
- Add chopped mushrooms to the vegetable mixture for an earthy flavor.
- Use different herbs such as rosemary or oregano for a different flavor profile.
- Add diced potatoes or sweet potatoes to the pot for a heartier meal.
Tips and tricks:
- Make sure to brown the short ribs well to develop a rich 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 until warmed through.
Presentation ideas:
Serve the short ribs on a bed of mashed potatoes or polenta. Garnish with chopped parsley or thyme.
Garnishes:
Chopped parsley or thyme
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
Mashed potatoes, polenta, roasted vegetables, green salad
Troubleshooting advice:
- If the sauce is too thin, simmer it over low heat until it thickens.
- If the short ribs are not tender enough, return them to the oven and bake for an additional 30 minutes.
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:
Braising is a cooking technique that has been used for centuries to tenderize tough cuts of meat. Red wine braised short ribs are a classic French dish that has become popular around the world.
Flavor profiles:
Rich, savory, and slightly sweet.
Serving suggestions:
Serve with a glass of red wine for a complete meal.
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