Get ready for a culinary journey with these slow-cooked Beef Short Ribs – a symphony of flavors that’ll have you savoring each bite! Picture perfectly seasoned beef short ribs, carrots, and onions slow-cooked to tender perfection, all bathing in a luscious broth that transforms into an extraordinary gravy. It’s comfort food at its finest, and your taste buds are in for a treat!
INGREDIENTS
- 1/4 cup all purpose flour
- 1 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cayenne
- 2 lbs beef short ribs
- 2–3 tablespoons butter
- 1/2 cup dry red wine
- 2 tablespoons Worcestershire sauce
- 1 can (14.5 ounce) low sodium beef broth
- 2 medium onions quartered
- 3 carrots peeled and chunked
- 1 1/2 tablespoons cornstarch
- kosher salt and freshly ground black pepper
INSTRUCTIONS
In large ziploc bag add flour, brown sugar, garlic powder, onion powder, cumin and cayenne. Add short ribs and shake to coat.
In dutch oven or large heavy skillet melt 1-2 tablespoons butter over medium heat. Add short ribs and brown on all sides. Do not overcrowd so you may need to work in batches. Add more butter if necessary. Remove browned short ribs to plate. Add wine to deglaze the pan. Stir to remove the brown bits from the pan. Add Worcestershire sauce, beef broth, onions, carrots and browned short ribs. Cover with lid or heavy aluminum foil and place in oven at 325 degrees for 2-2 1/2 hours or until tender.
Remove the meat and veggies to a platter. Thoroughly mix 1 1/2 tablespoons cornstarch with 1 1/2 tablespoons cold water, then pour into your broth mixture. Cook over medium heat for several minutes to thicken. Season with kosher salt and fresh ground black pepper to taste.
Serve gravy poured over meat and veggies.
NOTES
Beef short ribs may be difficult to find so you may want to ask your butcher if he can cut you some. For the best flavor use bone in short ribs.
Try fresh herbs like sprigs of thyme and rosemary. Try dried herbs like bay leaves and oregano.
For the best taste, use a good quality fry red wine like cabernet sauvignon or merlot.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
To freeze, first cool completely, then place in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight. Reheat in the microwave at reduced power.
Frequently Asked Questions (FAQ)
What’s the best cut of beef for Braised Beef Short Ribs?
Beef Short Ribs are the ideal cut for braising due to their rich marbling and flavor. However, you can also use bone-in beef chuck for a similar result.
Can I make Braised Beef Short Ribs in advance?
Absolutely! Braised dishes often taste even better the next day. Store the cooled ribs and braising liquid in the refrigerator, then reheat before serving.
How long should I braise Beef Short Ribs?
Braising time varies, but generally, it takes around 2 to 3 hours at a low temperature (325°F or 163°C) for the beef short ribs to become fork-tender.
Can I use a slow cooker for Braised Beef Short Ribs?
Yes, you can adapt the recipe for a slow cooker. Brown the ribs and sauté the vegetables as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours.
What’s the best way to store leftover Braised Beef Short Ribs?
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat gently on the stove or in the oven.
Can I substitute red wine with another liquid in the braising liquid?
If you prefer not to use red wine, you can substitute it with beef broth, vegetable broth, or a combination of broth and balsamic vinegar for depth of flavor.
What sides pair well with Braised Beef Short Ribs?
Creamy mashed potatoes, polenta, or crusty bread are excellent choices to soak up the flavorful braising liquid. Roasted vegetables or a simple green salad also complement the richness of the ribs.