Braised Short Ribs

Braised short ribs are a classic comfort food dish that combines deep, rich flavors with fall-off-the-bone tenderness. Whether you’re cooking for a special occasion or just want to impress your guests, this dish is a show-stopper.

The long cooking process makes the meat very tender. It also helps the meat soak up the rich flavors of the braising liquid. In this guide, we will cover everything you need to know.

We will help you choose the right cut of meat. You will find step-by-step instructions, variations, and serving ideas. Let’s explore what makes braised short ribs so special and how you can perfect this dish at home.

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What Are Braised Short Ribs?

Braised short ribs are a popular cut of beef that comes from the lower rib area. Short ribs are different from regular ribs because they have more fat. Cutting them into smaller pieces makes them great for slow cooking methods like braising.

Braising is a cooking method that starts with searing the meat. This creates a rich, caramelized crust. After searing, the meat cooks slowly in a liquid. This liquid can be beef broth or red wine. This method allows the collagen in the meat to break down, resulting in a succulent, melt-in-your-mouth texture.

When prepared properly, the meat becomes incredibly tender and easily pulls away from the bone. To start with a great recipe, check out this guide by Well Plated for red wine-braised short ribs. It shows how important it is to use high-quality ingredients and the right cooking methods.

Choosing the Best Short Ribs for Braising

Before diving into the recipe, it’s crucial to pick the right type of short ribs. Two main cuts you’ll encounter are English-style and flanken-style. Understanding these variations is essential for achieving the best results.

English-Style Short Ribs: Cut parallel to the bone, with each piece containing a thick portion of meat sitting atop one bone. This style is perfect for traditional braised short ribs recipes. It gives larger, meatier portions that hold up well during long cooking times.
Flanken-Style Short Ribs: Cut across the bone, with multiple bone sections in each piece. These are thinner and cook faster, making them suitable for grilling or quick braises. While you can use them for braising, you must monitor them carefully to avoid overcooking.

When choosing your short ribs, look for well-marbled pieces with a good meat-to-bone ratio. Well-marbled short ribs are key for great flavor and tenderness when braising. The marbling ensures that the fat renders down slowly, creating a rich, flavorful braising liquid.

Pro Tips for Selecting the Best Short Ribs

Avoid overly lean cuts: Lean short ribs can become dry and tough when braised. Opt for ribs with visible fat marbling.
Check the bone size: Choose ribs with large bones, as they impart additional flavor during the cooking process.
Choose fresh, high-quality meat: If possible, purchase your short ribs from a butcher rather than a supermarket for the freshest quality.

Essential Ingredients for the Perfect Braised Short Ribs

To achieve a deeply flavorful dish, the quality of your ingredients is key. Here’s what you’ll need:

Bone-In Short Ribs: Aim for 4-5 pounds of well-marbled, bone-in short ribs.
Seasonings: Salt, pepper, garlic powder, and a pinch of cayenne to add a subtle kick.
Aromatics: 2 onions, 3-4 large carrots, and 2-3 stalks of celery, chopped into large chunks.
Liquids: 2 cups of beef broth, 1 cup of red wine (or use additional broth for a non-alcoholic version).
Tomato Paste: Adds depth and a hint of sweetness to balance the savory flavors.
Fresh Herbs: Thyme and bay leaves for earthy, herbal notes.

Ingredient Variations for Different Flavor Profiles

For an Asian Twist: Replace the red wine with soy sauce and rice wine. Add ginger and star anise for an aromatic flavor.
For a Mexican-Inspired Dish: Use a combination of beef broth and dark beer. Add chipotle peppers and cumin for a smoky, spicy flavor.

Step-by-Step Recipe for Braised Short Ribs

1. Prepare the Short Ribs

Season the short ribs generously with salt, pepper, and a touch of garlic powder.
Let them sit at room temperature for 30 minutes before cooking to ensure even browning. This also helps bring out the natural flavors.

2. Sear the Meat

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add a few tablespoons of oil and sear the short ribs on all sides until they’re golden brown. This step locks in the flavors and creates a beautiful crust.
Remove the ribs and set them aside. The searing process creates a Maillard reaction, which develops the deep, savory flavors that define this dish.

3. Sauté the Aromatics

In the same pot, add the chopped onions, carrots, and celery.
Sauté for 5-7 minutes until the vegetables become soft and slightly caramelized. The caramelization adds natural sweetness to the dish.

4. Deglaze the Pot

Add 2 tablespoons of tomato paste and cook for 1-2 minutes.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. This step is crucial for building layers of flavor.
Let the wine simmer for 5 minutes to reduce slightly and intensify the flavor.

5. Add the Short Ribs Back to the Pot

Place the short ribs back into the pot, arranging them in a single layer.
Pour in the beef broth and add the fresh herbs (thyme and bay leaves).
Ensure that the liquid covers at least half of the ribs to allow for even braising.

6. Slow Cook the Short Ribs

Cover the pot with a tight-fitting lid and place it in a preheated oven at 325°F (163°C).
Let the short ribs braise for 2.5 to 3 hours, turning them halfway through to ensure even cooking. You know the ribs are done when they become fork-tender and fall off the bone.

7. Serve and Enjoy

Serve the braised short ribs over mashed potatoes, creamy polenta, or buttered noodles. The rich braising liquid can be drizzled over the top as a sauce.
Garnish with chopped parsley for a fresh touch. This simple garnish brightens up the dish and adds a pop of color.

Tips and Tricks for Making the Best Braised Short Ribs

Use Bone-In Short Ribs: The bone adds extra flavor and helps keep the meat moist.
Choose a Good Quality Wine: If using wine, pick one that you enjoy drinking, as it will significantly impact the taste of the dish.
Don’t Skip the Searing: This step is essential for building a deep, rich flavor.
Cook Low and Slow: The secret to perfect braised short ribs is patience. The longer the cook time, the more tender the meat will be.

Variations on Braised Short Ribs

1. Red Wine-Braised Short Ribs

Replace some of the beef broth with a full-bodied red wine like Cabernet Sauvignon or Merlot.
Add a few cloves of garlic and a splash of balsamic vinegar for added depth.

2. Asian-Inspired Braised Short Ribs

Swap out the traditional herbs and spices for ginger, soy sauce, and star anise.
Add a splash of rice vinegar and sesame oil for an umami-packed flavor profile.

3. Beer-Braised Short Ribs

Substitute red wine with a rich stout or porter.
Include root vegetables like parsnips and turnips to complement the malty sweetness of the beer.

Serving Suggestions for Braised Short Ribs

Pair your braised short ribs with complementary side dishes to elevate your meal:

Creamy Mashed Potatoes: The classic choice for soaking up the rich braising sauce.
Buttery Polenta: A smooth, creamy base that contrasts nicely with the tender meat.
Roasted Root Vegetables: Carrots, parsnips, and turnips add a sweet, earthy flavor.
Crusty Bread: Perfect for mopping up every bit of the delicious sauce.

FAQs About Braised Short Ribs

1. What type of short ribs are best for braising?

The best choice for braising is English-style short ribs, which have a thicker cut and more meat on the bone. They hold up well during long cooking times and become incredibly tender.

2. Can I make braised short ribs in a slow cooker?

Yes, you can! Sear the ribs and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the meat is fall-apart tender.

3. How can I store and reheat braised short ribs?

Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven at 300°F until warmed through.

4. Can I freeze braised short ribs?

Absolutely! Braised short ribs freeze well. Place them in a freezer-safe container, and they’ll keep for up to 3 months.

5. What is the best wine for braising short ribs?

A full-bodied red wine like Cabernet Sauvignon, Merlot, or Syrah works best. Choose a wine with good acidity and deep flavors to complement the richness of the meat.

Conclusion

Braised short ribs are the perfect dish for a cozy dinner or special gathering. The long, slow cooking process creates tender, juicy meat infused with the complex flavors of the braising liquid. With a little patience and the right ingredients, you can master this classic recipe and wow your guests every time.