Beef Short Ribs Recipe

Beef short ribs: These are the star of the dish, providing rich, flavorful meat that becomes incredibly tender when slow-cooked.

Olive oil: Used for browning the ribs, adding a subtle richness to the dish.

Onion: Adds sweetness and depth to the sauce as it cooks down.

Garlic: Provides a pungent, aromatic flavor that enhances the overall taste.

Beef broth: Forms the base of the sauce, adding a deep, savory flavor.

Red wine: Adds complexity and richness to the sauce, complementing the beef.

Tomato paste: Thickens the sauce and adds a concentrated tomato flavor.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a bit of heat and depth to the seasoning.

Thyme: Fresh sprigs add an earthy, aromatic note to the dish.

Rosemary: Fresh sprigs infuse the sauce with a piney, slightly minty flavor.

When browning the beef short ribs, make sure not to overcrowd the dutch oven. Browning in batches ensures that each piece gets a nice, even sear, which is crucial for developing deep, rich flavors. Additionally, when adding the red wine and beef broth, use a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits, known as fond, add an extra layer of complexity to the dish.

• beef short ribs - Substitute with pork ribs: Pork ribs have a similar texture and can absorb flavors well, making them a good alternative.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, suitable for searing.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the dish.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile when fresh garlic is unavailable.

• beef broth - Substitute with chicken broth: Chicken broth can be used in a pinch, though it may slightly alter the flavor.

• red wine - Substitute with beef broth: Additional beef broth can replace red wine, maintaining the liquid content and depth of flavor.

• tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can add a similar tomato flavor and thickness to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and can be used as a direct replacement.

• thyme - Substitute with oregano: Oregano has a robust flavor that can complement the dish similarly to thyme.

• rosemary - Substitute with sage: Sage offers a strong, earthy flavor that can replace rosemary in many recipes.

• Allow the beef short ribs to cool completely at room temperature before storing or freezing.
• For storing in the refrigerator:
  1. Transfer the short ribs and any remaining sauce into an airtight container.
  2. Store in the refrigerator for up to 3-4 days.
  3. When ready to reheat, place the ribs and sauce in a pot over medium heat until warmed through, or use a microwave-safe dish and heat in the microwave.
• For freezing:
  1. Place the cooled short ribs in a freezer-safe container or heavy-duty freezer bags.
  2. If using bags, remove as much air as possible before sealing to prevent freezer burn.
  3. Label the container or bag with the date and contents.
  4. Freeze for up to 3 months.
  5. To thaw, transfer the ribs to the refrigerator and let them thaw overnight.
  6. Reheat using the same methods as for refrigerated ribs.
• For best results, store the sauce separately from the ribs if possible. This allows for more even reheating and prevents the meat from becoming too mushy.
• If you have leftover sauce, it can be stored in a separate container in the refrigerator for up to a week or frozen for up to 3 months.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the beef short ribs in an oven-safe dish and cover with aluminum foil to retain moisture.
  3. Heat for about 20-25 minutes, or until the meat is warmed through.
  4. Optionally, you can add a splash of beef broth or red wine to the dish to keep the ribs juicy.

• Stovetop Method:

  1. Place the beef short ribs in a large skillet or dutch oven.
  2. Add a small amount of beef broth or red wine to the pan.
  3. Cover and heat over medium-low heat for about 10-15 minutes, turning occasionally, until the meat is heated through.

• Microwave Method:

  1. Place the beef short ribs in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, then check the temperature. Continue heating in 1-minute increments until the meat is warmed through.

• Slow Cooker Method:

  1. Place the beef short ribs in the slow cooker.
  2. Add a small amount of beef broth or red wine.
  3. Cover and set to low heat for 1-2 hours, or until the meat is thoroughly heated.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the beef short ribs in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and serve immediately.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for browning and slow-cooking the beef short ribs.

• Oven: Used to cook the ribs at a consistent low temperature, ensuring they become tender and flavorful.

• Tongs: Handy for turning and removing the ribs without piercing the meat.

• Cutting board: Provides a stable surface for chopping the onion and mincing the garlic.

• Chef's knife: Essential for chopping the onion and mincing the garlic efficiently.

• Measuring cups: Used to measure the beef broth and red wine accurately.

• Measuring spoons: Necessary for measuring the olive oil, salt, pepper, and tomato paste.

• Wooden spoon: Ideal for stirring the ingredients in the Dutch oven without scratching the surface.

• Ladle: Useful for serving the broth and sauce over the ribs when plating.

• Aluminum foil: Can be used to tent the ribs while they rest, keeping them warm and juicy.

Preheat while prepping: Start preheating your oven as you prepare the ingredients to save time.

Use pre-chopped onions: Buy pre-chopped onions to cut down on prep time.

Minced garlic in a jar: Use jarred minced garlic instead of mincing fresh cloves.

Simmer on stovetop: Simmer the broth and wine on the stovetop while browning the ribs to speed up the process.

Instant pot option: Use an Instant Pot to significantly reduce cooking time.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-season the night before: Season the ribs the night before to enhance flavor and save time.