Savory Herb-Braised Beef Short Ribs
Indulge in the rich and comforting flavors of Savory Herb-Braised Beef Short Ribs, a culinary masterpiece ideal for cozy Saturday nights with family or friends. This dish exemplifies classic French techniques, guiding you through essential cooking skills such as browning meats, gently sautéing aromatics, and achieving a perfectly balanced reduction of wine and stock. The result is succulent beef short ribs that melt in your mouth, enhanced by aromatic herbs, and served in a luscious, velvety sauce. Make this dish ahead of time to allow the flavors to deepen overnight, and pair it with creamy Garlic Mashed Potatoes and Pan-Roasted Root Vegetables for a meal that’s sure to impress.
4-6 servings
Servings
500
Calories
17
Ingredients
Ingredients
short ribs of beef
6 (cut into pieces, approximately 5 to 7 pounds total)
rosemary
2 sprigs (fresh)
thyme
6 sprigs (fresh)
bay leaf
1 (dried)
celery
1 stalk (halved)
kosher salt
3 teaspoons
black pepper
2 teaspoons (fresh coarse ground)
vegetable oil
3 tablespoons
carrots
3 medium (peeled and cut into 1-inch pieces)
onion
1 medium (roughly chopped)
shallots
4 (peeled and sliced 1/4 inch thick)
garlic cloves
5 (peeled and halved)
tomato paste
3 tablespoons
all-purpose flour
3 tablespoons
ruby port
1/2 cup
full-bodied wine
4 cups (such as cabernet sauvignon)
veal stock
6 cups (substituted with good homemade beef stock if necessary)
Instructions
1
Preheat your oven to 325°F (160°C).
2
Tie each beef short rib with cotton kitchen twine to maintain their shape during cooking.
3
In a small bundle, place the rosemary, thyme, and bay leaf between two halves of celery, then bind this bundle with kitchen twine.
4
In a large Dutch oven, season the short ribs with 2 teaspoons of kosher salt and freshly ground black pepper.
5
Heat vegetable oil in the Dutch oven over high heat until it begins to smoke. Work in batches to sear the short ribs, cooking for about 3 minutes on each side until deeply browned. Drain excess oil, leaving about 3 tablespoons in the pot between batches.
6
Once browned, remove the ribs and set them aside.
7
Lower the heat to medium and add the chopped carrots, onion, sliced shallots, and halved garlic to the pot. Sauté for approximately 5 minutes, or until the onion turns soft and light brown.
8
Stir in the tomato paste, cooking for an additional 2 minutes to deepen its flavor.
9
Add the all-purpose flour, stirring well to create a thick mixture. Gradually pour in the ruby port and red wine, followed by the celery-herb bundle you prepared earlier.
10
Increase the heat to high, allowing the mixture to reduce by a third, which will take around 20 minutes.
11
Return the seared short ribs to the Dutch oven, stacking them if necessary.
12
Pour in the veal stock and the remaining teaspoon of kosher salt, ensuring the liquid covers the ribs by at least one inch. If needed, add water to reach this level.
13
Bring the mixture to a gentle simmer, cover the pot, and transfer it to the preheated oven. Cook for 3 hours, ensuring to gently stir the ribs occasionally to promote even cooking.
14
Once they're fork-tender and nearly falling off the bone, carefully remove the ribs and place them on a large platter. Remove the kitchen twine.
15
Skim off any fat that rises to the surface of the sauce, then strain the sauce through a fine sieve into a medium saucepan, discarding the solids.
16
Over medium heat, bring the strained sauce to a strong simmer and reduce until it thickens and slightly less than half remains (approximately 4 cups), which should take about an hour.
17
Finally, return the short ribs to the reduced sauce, simmering for 10 minutes to heat through before serving.
Nutrition Information
33.7g
Fat
26.7g
Carbs
36.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary cooking method for Savory Herb-Braised Beef Short Ribs?
The primary method is braising, which involves browning the meat at a high temperature and then simmering it slowly in liquid in the oven.
How many servings does this short rib recipe yield?
This recipe is designed to yield 4 to 6 servings.
What is the recommended oven temperature for braising the ribs?
The oven should be preheated to 325°F (160°C).
Why is cotton kitchen twine used in this recipe?
Kitchen twine is used to tie each beef short rib to help them maintain their shape during the long cooking process.
What herbs are included in the herb bundle?
The herb bundle consists of fresh rosemary, fresh thyme, and a dried bay leaf.
How should the herb bundle be constructed?
Place the rosemary, thyme, and bay leaf between two halves of a celery stalk and bind them together with kitchen twine.
What type of oil is recommended for searing the meat?
Vegetable oil is used for searing because it has a high smoke point.
How long should you sear the short ribs on each side?
The ribs should be seared for approximately 3 minutes on each side until they are deeply browned.
What aromatics are sautéed after browning the meat?
The aromatics include chopped carrots, onion, sliced shallots, and halved garlic cloves.
Why is tomato paste added to the vegetables?
Tomato paste is stirred in and cooked for 2 minutes to deepen its flavor and provide a rich base for the sauce.
What is the purpose of adding all-purpose flour to the mixture?
All-purpose flour is added to create a thick mixture that will eventually help thicken the braising liquid into a sauce.
What types of alcohol are used in the braising liquid?
The recipe uses ruby port and a full-bodied red wine, such as Cabernet Sauvignon.
How long should the wine and port mixture reduce before adding the ribs back?
The mixture should be boiled on high heat until it reduces by one third, which takes about 20 minutes.
Can I use something other than veal stock?
Yes, if veal stock is unavailable, you can substitute it with a good quality homemade beef stock.
How much liquid should be in the pot before it goes into the oven?
There should be enough liquid (stock) to cover the ribs by at least one inch.
How long do the ribs need to cook in the oven?
The ribs should cook for 3 hours in the preheated oven.
How do you know when the short ribs are fully cooked?
The ribs are done when they are fork-tender and nearly falling off the bone.
What do you do with the sauce after the ribs are removed from the oven?
Skim off the surface fat, strain the sauce through a fine sieve to remove solids, and then reduce it on the stovetop.
How much should the strained sauce be reduced?
The sauce should be reduced by more than half, until approximately 4 cups of thickened liquid remain.
How long does the final reduction of the sauce take?
Reducing the sauce to the desired thickness typically takes about one hour.
What are the caloric details for one serving?
Each serving contains approximately 500 calories.
What is the fat content of this dish?
The dish contains 33.7 grams of fat per serving.
How much protein is in a serving of these short ribs?
There are 36.7 grams of protein per serving.
Can this dish be made in advance?
Yes, it is recommended to make this dish ahead of time to allow the flavors to deepen overnight.
What side dishes are recommended for pairing with these ribs?
It is best served with creamy Garlic Mashed Potatoes and Pan-Roasted Root Vegetables.
How many garlic cloves are required?
The recipe calls for 5 garlic cloves, which should be peeled and halved.
How many pounds of beef short ribs are needed?
You will need approximately 5 to 7 pounds of beef short ribs cut into pieces.
What kind of wine is best for this recipe?
A full-bodied red wine like Cabernet Sauvignon is recommended for the best flavor profile.
What should be done with the kitchen twine before serving?
Once the ribs are cooked and removed from the oven, you should carefully remove and discard the kitchen twine.
What is the carbohydrate count for this recipe?
There are 26.7 grams of carbohydrates per serving.