Prepare to embark on a culinary journey that will transform your dinner table into a gourmet restaurant experience! These Devilishly Good Beef Short Ribs are not just a meal; they're a flavor-packed adventure that will have your family and friends begging for seconds. With a perfect balance of tender, fall-off-the-bone meat and a rich, deeply developed sauce, this recipe is about to become your new go-to comfort food that elevates home cooking to an art form.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 3 lbs beef short ribs
- 1/4 cup all-purpose flour
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1/2 cup red wine
- 2 tbsp Worcestershire sauce
- 1 tsp thyme
- 1 bay leaf
Instructions
- Remove beef short ribs from refrigerator 30 minutes before cooking to bring to room temperature. Pat ribs dry with paper towels to ensure proper browning.
- Season ribs generously with salt and black pepper. Dust ribs evenly with all-purpose flour, shaking off excess.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully brown short ribs on all sides until a deep golden crust forms, about 3-4 minutes per side. Work in batches to avoid overcrowding.
- Remove browned ribs and set aside. In the same pot, add chopped onions and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds.
- Deglaze the pot with red wine, scraping up all the browned bits from the bottom. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Stir to combine.
- Return short ribs to the pot, ensuring they are mostly covered by liquid. Bring to a gentle simmer, then cover and transfer to a preheated oven at 325°F (165°C).
- Braise ribs for
- 5 to 3 hours, or until meat is extremely tender and begins to fall off the bone. Check occasionally to ensure liquid hasn't reduced too much, adding more broth if needed.
- Remove bay leaf. Let ribs rest in the cooking liquid for 10 minutes before serving. Skim off any excess fat from the surface.
- Serve ribs hot, spooning the rich braising liquid over the top. Pair with creamy mashed potatoes or roasted vegetables for a complete meal.
Tips
- Temperature is Key: Always let your beef short ribs come to room temperature before cooking to ensure even browning and consistent cooking.
- Pat Dry for Perfect Crust: Use paper towels to remove excess moisture from the ribs before seasoning and flouring. This crucial step guarantees a beautiful golden-brown exterior.
- Don't Crowd the Pot: Brown the ribs in batches to maintain high heat and achieve that restaurant-quality caramelization.
- Low and Slow is the Secret: Braising at a low temperature (325°F) for a longer time breaks down tough connective tissues, resulting in incredibly tender meat.
- Skim the Fat: Before serving, remove excess fat from the surface of the braising liquid for a cleaner, more refined sauce.
- Make Ahead Friendly: These short ribs actually taste even better the next day, so don't hesitate to prepare them in advance and reheat before serving.
- Wine Matters: Use a good quality red wine you'd actually enjoy drinking - the flavor concentrates during cooking and becomes a key component of the sauce.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 12g
Protein: 45g
Fat: 38g
Saturated Fat: 16g
Cholesterol: 140mg
