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Melt-in-Your-Mouth Magic: Mastering Braised Short Ribs

Less than 15 minutes of prep time



This week, with my hands full and time slipping away faster than I could keep up, I turned to a trusty recipe for braised short ribs to rescue dinner. As the cold winds swept through Huntsville, Alabama, there was nothing more comforting than the thought of tender, flavorful ribs simmering away in the oven.

With a busy schedule and a hungry family to feed, I needed a meal that would deliver on taste without demanding too much of my time. These short ribs were the perfect solution, requiring minimal prep and just a bit of patience as they worked their magic in the oven.


As the savory aroma filled the kitchen, I couldn't help but feel a sense of satisfaction knowing that despite the time constraints, I was still able to serve up a dish that looked and tasted like it came straight out of a gourmet kitchen. With each succulent bite, my family's appreciation was palpable, and I couldn't help but feel like a culinary hero, even on the busiest of days.


So, on this chilly Huntsville evening, braised short ribs not only warmed our bodies but also brought a sense of accomplishment and joy to our dinner table, proving once again that good food doesn't always require a lot of time or effort.


Here's a simple recipe for braised short ribs:

Ingredients:


- 4 pounds beef short ribs

- Salt and pepper to taste

- 2 tablespoons olive oil

- 1 onion, chopped

- 2 carrots, chopped

- 2 celery stalks, chopped

- 4 garlic cloves, minced

- 1 cup beef broth

- 1 cup red wine (such as Cabernet Sauvignon)

- 2 tablespoons tomato paste

- 2 sprigs fresh thyme

- 2 sprigs fresh rosemary

- 2 bay leaves


Instructions:

1. Preheat your oven to 325°F (165°C).

2. Season the short ribs generously with salt and pepper.

3. Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Brown the short ribs on all sides, working in batches if necessary. Remove and set aside.

4. In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute.

5. Stir in the tomato paste and cook for 1-2 minutes, until fragrant.

6. Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.

7. Return the short ribs to the pot along with any juices that have accumulated. Add the thyme, rosemary, and bay leaves.

8. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.

9. Braise the short ribs in the oven for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

10. Once done, remove the pot from the oven. Skim off any excess fat from the surface of the braising liquid.

11. Serve the short ribs hot, accompanied by the braising liquid and your choice of sides such as mashed potatoes or roasted vegetables.



Enjoy your delicious braised short ribs!



xoxo,

Zakia

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