Ingredients with Measurements:
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 1/4 cup tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 2 sprigs fresh 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. Heat olive oil in a Dutch oven over medium-high heat.
3. Season short ribs with salt and pepper, and sear them in the Dutch oven until browned on all sides. Remove from the pot and set aside.
4. Add chopped onion and minced garlic to the pot and sauté until softened.
5. Add beef broth, red wine, tomato paste, Worcestershire sauce, bay leaves, and thyme to the pot. Stir to combine.
6. Return the short ribs to the pot, making sure they are submerged in the liquid.
7. Cover the pot with a lid and transfer to the preheated oven.
8. Braise for 3-4 hours, or until the meat is tender and falls off the bone.
9. Remove the pot from the oven and let it cool for a few minutes.
10. Remove the short ribs from the pot and set aside.
11. Skim the fat off the top of the braising liquid and discard the bay leaves and thyme sprigs.
12. Use an immersion blender or transfer the liquid to a blender and blend until smooth.
13. Return the short ribs to the pot and pour the blended liquid over them.
14. Heat the pot over medium heat until the liquid is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 38g
Carbohydrates: 8g
Protein: 42g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or grape juice.
- Tomato paste can be substituted with tomato sauce or crushed tomatoes.
- Worcestershire sauce can be substituted with soy sauce or fish sauce.
Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Use different herbs, such as rosemary or sage, instead of thyme.
- Add a splash of balsamic vinegar or honey to the braising liquid for a sweet and tangy flavor.
Tips and tricks:
- Make sure to sear the short ribs well before braising to develop a rich flavor.
- Use a Dutch oven or heavy-bottomed pot with a tight-fitting lid to ensure even cooking.
- Let the short ribs rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Store 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 medium heat until heated through.
Presentation ideas:
Serve the short ribs on a bed of creamy mashed potatoes or polenta, and spoon the braising liquid over the top. Garnish with fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot.
- Roasted vegetables, such as Brussels sprouts or carrots.
- Crusty bread or dinner rolls.
Suggested side dishes:
- Creamy mashed potatoes or polenta.
- Roasted root vegetables.
- Steamed green beans or broccoli.
Troubleshooting advice:
- If the braising liquid is too thin, simmer it over medium heat until it thickens to your desired consistency.
- If the short ribs are tough, they may need to be braised for a longer period of time.
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 to prevent bacterial growth.
Food history:
Braised short ribs have been a popular dish in many cultures for centuries. In the United States, they are often associated with Southern cuisine and are typically served with mashed potatoes or grits.
Flavor profiles:
Tombea-braised short ribs are rich, savory, and slightly sweet. The braising liquid is thick and flavorful, with notes of red wine, tomato, and Worcestershire sauce.
Serving suggestions:
Serve the short ribs with a side of creamy mashed potatoes or polenta, and a glass of red wine.
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