Description
Succulent beef short ribs showcase classic comfort from Italian culinary traditions. Rich braising techniques create tender meat that melts with deep, hearty flavors you’ll savor completely.
Ingredients
Scale
Main Protein:
- 4 pounds bone-in beef short ribs
Aromatics and Vegetables:
- 1 large onion, chopped
- 3 large carrots, peeled and chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 8 ounces (226 grams) cremini or button mushrooms, sliced
Seasonings and Liquid Ingredients:
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 cup (240 milliliters) dry red wine
- 2 cups (480 milliliters) beef broth
- 3–4 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
- 2 bay leaves
- 1 tablespoon balsamic vinegar
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C), creating an optimal environment for slow-cooking the beef short ribs.
- Liberally coat the beef short ribs with salt and freshly ground black pepper, ensuring an even seasoning layer.
- Warm olive oil in a large oven-safe pot over medium-high heat, creating a hot surface for searing the meat to develop rich, caramelized flavors.
- Meticulously brown the short ribs on all exterior surfaces until a deep golden crust forms, then transfer to a separate plate.
- In the same pot, sauté chopped onions, carrots, and celery until they become translucent and tender, approximately 5-7 minutes.
- Introduce minced garlic and tomato paste, stirring continuously to prevent burning and enhance the aromatic base.
- Deglaze the pot with red wine, carefully scraping the flavorful browned bits from the bottom, and allow the liquid to reduce for 5 minutes.
- Pour in beef broth and add fresh thyme, rosemary, and bay leaves, creating a robust braising liquid.
- Return the seared short ribs to the pot, ensuring they are completely submerged in the fragrant cooking liquid.
- Incorporate sliced mushrooms and a splash of balsamic vinegar for additional depth of flavor.
- Securely cover the pot and transfer to the preheated oven, braising for 2.5-3 hours until the meat becomes incredibly tender and nearly falls apart.
- Remove from the oven and discard the herb sprigs and bay leaves, skimming excess fat from the surface of the sauce.
- Plate the succulent short ribs alongside the braising vegetables, drizzling with the rich cooking sauce and garnishing with freshly chopped parsley.
Notes
- Tenderize meat by choosing well-marbled short ribs with visible fat streaks for maximum flavor and juiciness.
- Control cooking time carefully to prevent overcooking, which can make meat tough and dry instead of melt-in-your-mouth tender.
- Select robust red wines like Cabernet Sauvignon or Merlot for deeper braising liquid complexity and enhanced meat richness.
- Gluten-free adaptation works perfectly by ensuring all ingredients like broth and wine are certified gluten-free.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 35 g
- Saturated Fat: 13 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg