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 terebinth berries
- 2 bay leaves
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
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. Brown the short ribs on all sides, about 3-4 minutes per side. Remove from the pot and set aside.
5. Add the chopped onion to the pot and sauté until softened, about 5 minutes.
6. Add the minced garlic and sauté for another minute.
7. Pour in the beef broth and red wine, and stir to combine.
8. Add the terebinth berries and bay leaves to the pot, and stir to combine.
9. Return the short ribs to the pot, making sure they are submerged in the liquid.
10. Cover the pot with a lid and transfer to the preheated oven.
11. Braise the short ribs for 2-3 hours, or until they are tender and falling off the bone.
12. Remove the pot from the oven and let it rest for 10 minutes.
13. Skim off any excess fat from the surface of the liquid.
14. Serve the short ribs with the braising liquid and garnish with fresh herbs, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 600
Fat: 40g
Carbohydrates: 6g
Protein: 50g
Substitutions for ingredients:
- Terebinth berries can be substituted with juniper berries or black peppercorns.
- Red wine can be substituted with beef broth or vegetable broth.
Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Use lamb or pork ribs instead of beef for a different flavor profile.
- Add a splash of balsamic vinegar or soy sauce to the braising liquid for extra depth of flavor.
Tips and tricks:
- Make sure to brown the short ribs well before braising to develop a rich flavor.
- Skim off any excess fat from the surface of the braising liquid to make a healthier dish.
- Serve the short ribs with mashed potatoes or roasted vegetables for a complete meal.
Storage instructions:
Store any leftover short ribs and braising liquid in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the short ribs and braising liquid in a pot over low heat until warmed through.
Presentation ideas:
Serve the short ribs on a platter with the braising liquid poured over the top. Garnish with fresh herbs and sliced onions for a beautiful presentation.
Garnishes:
Fresh herbs, sliced onions, chopped parsley, or grated Parmesan cheese.
Pairings:
Serve the short ribs with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a simple green salad.
Troubleshooting advice:
- If the braising liquid is too thin, simmer it over low heat until it thickens.
- If the short ribs are not tender enough, braise them for an additional 30 minutes to an hour.
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:
Terebinth berries have been used in Mediterranean cuisine for centuries, and are known for their unique flavor and health benefits.
Flavor profiles:
The terebinth berries add a slightly sweet and tangy flavor to the braising liquid, while the beef short ribs become tender and flavorful from the slow cooking process.
Serving suggestions:
Serve the short ribs with a side of mashed potatoes or roasted vegetables for a hearty and satisfying meal.
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