Savory Slow-Braised Beef Short Ribs
Indulge in the rich and comforting flavors of Savory Slow-Braised Beef Short Ribs, a dish that promises mouthwatering tenderness and satisfying depth. This recipe features a succulent cut of beef slow-cooked to perfection in a luscious sauce made with rendered bacon fat, aromatic garlic, sweet onions, and fresh thyme, then balanced by the robust notes of beef broth and dry red wine. For those looking to kick up the flavor a notch, crushed red pepper flakes can be added for a hint of heat. This dish pairs divinely with hot cooked pasta, soaking up every drop of the savory sauce. With easy steps and the option to save leftover sauce for later, this recipe becomes a staple for any dinner table. Don't forget to sprinkle freshly grated Parmesan cheese before serving for an extra layer of flavor!
N/A
Servings
550
Calories
12
Ingredients
Ingredients
Short ribs of beef
5-6 lbs (Cut into individual ribs)
All-purpose flour
2 cups (For dredging)
Seasoning salt
1.5 teaspoons (To taste)
Fresh ground black pepper
0.5 teaspoons (To taste)
Garlic powder
0.5 teaspoons (To taste)
Bacon fat or oil
as needed (For browning)
Garlic cloves
6 cloves (Finely chopped)
Onions
2 medium (Chopped)
Dried thyme
2 teaspoons (Rubbed between fingers to release flavor)
Beef broth
2 cups (For braising)
Dry red wine
1 cup (For braising)
Small white button mushrooms
8 ounces (Optional, added whole)
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C).
2
In a large Dutch oven, heat the rendered bacon fat or oil over medium-high heat.
3
In a shallow dish, combine the all-purpose flour, seasoning salt, black pepper, and garlic powder. Mix well.
4
Dredge the short ribs in the flour mixture, ensuring each piece is evenly coated. Shake off the excess flour.
5
Working in batches, brown the ribs in the hot Dutch oven until they are lightly browned on all sides. Remove the browned ribs to a platter and set aside.
6
In the same Dutch oven, pour off all but 2-3 tablespoons of the fat. Add the chopped onions, minced garlic, and thyme. Sauté until the onions become soft and lightly browned.
7
Carefully pour in the beef broth and red wine, scrape the bottom of the pot to release any browned bits, and bring the mixture to a boil.
8
Once boiling, return the short ribs to the Dutch oven, arranging them in a single layer if possible. If using, add the small white button mushrooms to the pot.
9
Cover with the lid and place the Dutch oven in the preheated oven. Bake for approximately 2 hours, or until the ribs are fork-tender.
10
Once done, season to taste with additional salt and pepper. For a smoother sauce, remove the ribs and strain the cooking liquid through a sieve into a saucepan. Simmer to reduce and thicken, skimming off any fat that rises to the surface.
11
Serve the tender short ribs with the rich sauce poured over the top, and don’t forget to pass the Parmesan cheese at the table.
Nutrition Information
28g
Fat
40g
Carbs
38g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is 5-6 lbs of beef short ribs, cut into individual ribs.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees F (175 degrees C).
How long do the short ribs need to bake?
The short ribs should be baked for approximately 2 hours, or until they are fork-tender.
What kind of cooking vessel is recommended?
A large Dutch oven is recommended for browning and braising the short ribs.
What ingredients are in the flour mixture for dredging?
The flour mixture consists of 2 cups of all-purpose flour, 1.5 teaspoons of seasoning salt, 0.5 teaspoons of black pepper, and 0.5 teaspoons of garlic powder.
What type of fat is used for browning the ribs?
You can use rendered bacon fat or oil as needed for browning the meat.
How many garlic cloves are required?
The recipe calls for 6 cloves of garlic, finely chopped.
What kind of wine is best for this braise?
A dry red wine is best for braising the beef short ribs.
What liquids are used to create the sauce?
The sauce is made from 2 cups of beef broth and 1 cup of dry red wine.
How should the thyme be prepared?
The 2 teaspoons of dried thyme should be rubbed between your fingers to release its flavor before adding it to the pot.
Can I add mushrooms to this dish?
Yes, you can optionally add 8 ounces of small white button mushrooms whole during the braising process.
What is the calorie count per serving?
Each serving contains approximately 550 calories.
How much protein is in one serving?
There are 38 grams of protein per serving.
What is the fat content of this recipe?
The recipe contains 28 grams of fat per serving.
How many carbohydrates are in a serving?
There are 40 grams of carbohydrates per serving.
What is the recommended side dish for these short ribs?
This dish pairs divinely with hot cooked pasta to soak up the savory sauce.
How can I make the sauce smoother?
To make the sauce smoother, remove the ribs and strain the cooking liquid through a sieve into a saucepan.
How do I thicken the sauce after cooking?
Simmer the strained cooking liquid to reduce and thicken it, skimming off any fat that rises to the surface.
Can I make this recipe spicy?
Yes, you can add crushed red pepper flakes for a hint of heat.
How many onions are used?
The recipe requires 2 medium onions, chopped.
Is it necessary to brown the ribs in batches?
Yes, it is recommended to brown the ribs in batches to ensure they are lightly browned on all sides without overcrowding the pot.
What should I do with the browned bits at the bottom of the Dutch oven?
Scrape the bottom of the pot after adding the broth and wine to release those flavorful browned bits.
Does the recipe include fiber?
Yes, there are 2 grams of fiber per serving.
What garnish is suggested for serving?
Freshly grated Parmesan cheese is suggested as a garnish before serving.
Should the Dutch oven be covered during baking?
Yes, the Dutch oven should be covered with its lid before being placed in the oven.
How many pounds of beef do I need?
You will need 5 to 6 pounds of beef short ribs.
What tags are associated with this recipe?
Tags include beef short ribs, oven-roasted, braised, comfort food, and slow-cooked.
Is this recipe suitable for a family dinner?
Yes, it is specifically tagged as a family dinner and a hearty meal.
What is the texture of the onions after sautéing?
The onions should be sautéed until they become soft and lightly browned.
How do I know when the ribs are finished cooking?
The ribs are finished when they are fork-tender, which usually takes about 2 hours in the oven.