Braised Beef Short Ribs

Braised Beef Short Ribs

Delicious braised beef short ribs with a subtle sweetness from the vegetables and tomato paste, and a touch of acidity from the wine. The beef is infused with the essence of the braising liquid, creating a harmonious blend of umami, herbs, and slow-cooked depth.

Braised Beef Short Ribs

Ingredients

• 3-4 pounds beef short ribs (bone-in)

• Salt and pepper

• 2-3 tablespoons vegetable oil

• 1 onion, chopped

• 2 carrots, sliced

• 2 celery stalks, sliced

• 4 garlic cloves, minced

• 2 tablespoons tomato paste

• 2 cups of red wine (or beef broth)

• 2 cups of beef broth

• 1 can diced tomatoes (14 oz)

• Thyme and rosemary (a few sprigs, or 1 teaspoon dried each)

• 2 bay leaves

• 1 tablespoon Worcestershire sauce

• 1 tablespoon brown sugar (optional)

  
  

Method

1. Season the beef ribs with salt and pepper.

2. Heat oil in a big pot. Brown the ribs on all sides, then take them out.

3. Add onion, carrots, and celery to the pot. Cook for 5 minutes.

4. Add garlic and tomato paste. Stir for 2 minutes.

5. Pour in red wine (or more beef broth). Scrape the bottom of the pot.

6. Put the ribs back in. Add beef broth, diced tomatoes, herbs, bay leaves, Worcestershire sauce, and brown sugar.

7. Bring to a simmer. Cover the pot and bake in the oven at 325°F (160°C) for about 3 hours, until the meat is very tender.

8. Take out the herbs and bay leaves. Serve the ribs with the sauce and vegetables.

Tips

·        Serve with mashed potatoes, noodles, bread, or roasted veggies.

·        Leftovers keep in the fridge for 3 days or can be frozen for 2 months.

Rib and Brisket Rub

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