Braised short ribs are tender pieces of meat, cooked slowly in a rich, flavorful sauce. They melt in your mouth and are perfect for cozy dinners!
Honestly, who can resist that meaty goodness? Serve them over creamy mashed potatoes, and you’ll feel like a chef! Cooking them is easy, just let them simmer and enjoy the delicious smells!
Key Ingredients & Substitutions
Short Ribs: Bone-in beef short ribs are ideal for their rich flavor. If you’re looking for a leaner option, try using chuck roast, though it won’t be as tender.
Wine: A dry red wine, like Cabernet Sauvignon, adds depth. If you prefer to skip the wine, just double the beef broth and use a splash of vinegar for acidity.
Beef Broth: You can substitute with vegetable broth for a lighter version, though it will change the flavor slightly. Homemade broth adds a special touch if you have it!
Herbs: Fresh rosemary and thyme shine in this recipe. If you don’t have fresh, use dried herbs—just halve the amount, as dried are more concentrated.
How Do I Brown the Short Ribs Perfectly?
Browning short ribs is crucial for rich flavor. Here’s how to do it right:
- Use medium-high heat and make sure your oil is hot. You want to hear a sizzle when the ribs hit the pot.
- Don’t overcrowd the pot! Brown in batches if needed to get that golden crust. It makes a difference!
- Let them sear without moving for 3-4 minutes before flipping. This will develop a nice crust.
Once browned, remove them from the pot and set aside. That crust is going to infuse tons of flavor into your dish!
What is the Best Way to Thicken the Sauce?
If you want a thicker sauce, here’s an easy way to achieve that:
- After removing the ribs, heat the sauce on the stove over medium heat.
- Mix 1 tablespoon of flour with a bit of cold water to make a slurry.
- Whisk this mixture into the simmering sauce until it thickens to your liking. A minute or two should do!
This method helps avoid lumps and creates a smooth, rich sauce to pair with your short ribs.
How to Make Braised Short Ribs with Mashed Potatoes
Ingredients You’ll Need:
For the Short Ribs:
- 4 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into large chunks (or baby carrots)
- 2 cups beef broth
- 1 1/2 cups red wine (dry, such as Cabernet Sauvignon)
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary (plus extra for garnish)
- 2-3 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp flour (optional, for thickening)
For the Mashed Potatoes:
- 4 cups mashed potatoes (prepare separately)
How Much Time Will You Need?
This delicious meal will take about 20 minutes to prepare and 2.5 to 3 hours to cook in the oven, allowing the short ribs to become tender and flavorful. Make sure to set aside some time for the mashed potatoes as well, which can be done while the ribs are braising.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This sets the stage for perfectly braised ribs!
2. Season the Short Ribs:
Take the short ribs and season them all over with salt and freshly ground black pepper to taste. This enhances their natural flavor!
3. Brown the Short Ribs:
In a large, ovenproof Dutch oven, heat the olive oil over medium-high heat. Add the short ribs in batches, browning all sides until they form a nice golden crust (about 3-4 minutes per side). Once browned, remove them from the pot and set aside.
4. Sauté the Vegetables:
In the same pot, toss in the chopped onions and carrots. Sauté for about 5-7 minutes until they soften, stirring often to prevent sticking.
5. Add Garlic and Tomato Paste:
Add the minced garlic and tomato paste to the pot, cooking for another 1-2 minutes until everything is fragrant.
6. Deglaze with Wine:
Pour in the red wine to deglaze the pot, scraping up any delicious brown bits stuck to the bottom. Let the mixture simmer for about 5 minutes to reduce slightly.
7. Combine Ingredients:
Return the browned short ribs to the pot. Next, add the beef broth, rosemary, thyme, and bay leaves. The liquid should majority cover the meat.
8. Simmer and Braise:
Bring everything to a gentle simmer on the stovetop. Once simmering, cover the pot and transfer it to your preheated oven. Let it braise for about 2 1/2 to 3 hours, or until the meat is fork-tender and falling off the bone.
9. Prepare the Sauce:
Once cooking is done, carefully remove the short ribs and vegetables from the pot. Discard the rosemary, thyme, and bay leaves. If you’d like a thicker sauce, keep the pot on the stove to simmer. Whisk in 1 tablespoon of flour mixed with a bit of water until the sauce reaches your desired thickness.
10. Serve:
Spoon the tender short ribs over creamy mashed potatoes and ladle the rich sauce and carrots on top. Garnish with extra rosemary sprigs if desired.
Enjoy your hearty and comforting Braised Short Ribs with Mashed Potatoes! Perfect for family dinners or special occasions!
Can I Use Different Cuts of Meat?
Yes! If you can’t find short ribs, you can substitute with chuck roast. Just keep in mind that the cooking time may vary, so adjust accordingly until the meat is tender.
What Can I Use Instead of Red Wine?
If you prefer not to use wine, you can substitute with additional beef broth and add a splash of vinegar or lemon juice for that necessary acidity. This will help to balance the flavors in the dish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove or in the microwave, adding a splash of broth or water to keep the sauce nice and saucy!
Can I Make This Recipe in a Slow Cooker?
Absolutely! After browning the meat and sautéing the vegetables, you can transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the meat is tender and flavorful.
