Beef Short Ribs Recipe

Beef short ribs: These are the main protein of the dish, known for their rich flavor and tenderness when slow-cooked.

Olive oil: Used for browning the ribs and sautéing the vegetables, adding a subtle fruity flavor.

Onion: Adds sweetness and depth to the sauce as it cooks down.

Garlic: Provides a pungent, aromatic base that enhances the overall flavor.

Beef broth: Forms the liquid base of the sauce, adding a savory richness.

Red wine: Adds complexity and depth to the sauce, complementing the beef.

Tomato paste: Thickens the sauce and adds a concentrated tomato flavor.

Thyme: Fresh sprigs add an earthy, slightly minty flavor.

Rosemary: Fresh sprigs contribute a pine-like, woody aroma.

Salt: Enhances the natural flavors of the ingredients.

Pepper: Adds a mild heat and enhances the overall taste.

When browning the beef short ribs, make sure not to overcrowd the dutch oven. Browning in batches ensures that each rib gets a nice, even sear, which adds depth of flavor to the final dish. Additionally, deglaze the pot with a bit of red wine before adding the beef broth to lift all those delicious browned bits off the bottom, enhancing the richness of your sauce.

• beef short ribs - Substitute with pork spare ribs: Pork spare ribs have a similar texture and can absorb flavors well, making them a good alternative.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, suitable for browning meat.

• onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor that can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it lacks the fresh aroma.

• beef broth - Substitute with chicken broth: Chicken broth can be used in a pinch, though it will slightly alter the flavor profile.

• red wine - Substitute with balsamic vinegar: Balsamic vinegar can add acidity and depth of flavor, though it is more intense.

• tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar tomato flavor, though the consistency will be less concentrated.

• thyme - Substitute with oregano: Oregano offers a robust, earthy flavor that can stand in for thyme.

• rosemary - Substitute with sage: Sage has a strong, slightly peppery flavor that can complement the dish similarly to rosemary.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add heat and a different kind of spiciness to the dish.

• Allow the beef short ribs to cool completely at room temperature before storing. This helps prevent condensation, which can lead to soggy meat.

• Transfer the cooled short ribs to an airtight container. If you have a lot of ribs, consider using multiple containers to avoid overcrowding.

• Pour any remaining sauce over the ribs in the container. This keeps the meat moist and flavorful during storage.

• Label the container with the date and contents. This is especially useful if you plan to store multiple dishes in your fridge or freezer.

• Store the container in the refrigerator if you plan to consume the short ribs within 3-4 days.

• For longer storage, place the container in the freezer. Beef short ribs can be frozen for up to 3 months without significant loss of quality.

• When ready to reheat, thaw the short ribs in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the meat.

• Reheat the short ribs in a saucepan over medium heat, adding a splash of beef broth or red wine if needed to keep the meat moist.

• Alternatively, you can reheat the short ribs in the oven. Preheat the oven to 325°F (163°C), place the ribs in an oven-safe dish, cover with foil, and heat for about 20-30 minutes or until warmed through.

• For a quicker option, use a microwave. Place the short ribs in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals until hot. Stir or turn the ribs halfway through to ensure even heating.

• Always check the internal temperature of the short ribs before serving. They should reach at least 165°F (74°C) to ensure they are heated through safely.

• Oven Method: Preheat your oven to 350°F (175°C). Place the beef short ribs in an oven-safe dish, cover with aluminum foil to retain moisture, and heat for about 20-25 minutes or until warmed through. This method helps maintain the tenderness and flavor of the meat.

• Stovetop Method: In a skillet, add a splash of beef broth or red wine to prevent the meat from drying out. Place the short ribs in the skillet, cover, and heat over medium-low heat for about 10-15 minutes, turning occasionally until heated through. This method is quick and keeps the meat juicy.

• Microwave Method: Place the short ribs in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on medium power for 2-3 minutes, then check and stir. Continue heating in 1-minute increments until warmed through. This method is the fastest but may not retain the same texture as other methods.

• Slow Cooker Method: Place the short ribs in the slow cooker, add a bit of beef broth or red wine, and set to low heat. Allow to warm for 1-2 hours. This method is ideal if you have time and want to ensure the meat stays tender and flavorful.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the short ribs in a vacuum-sealed bag or a resealable bag with the air removed. Submerge in the water bath and heat for about 1 hour. This method ensures the meat remains perfectly tender and juicy.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for browning the ribs and slow-cooking them in the oven.

• Tongs: Useful for turning and removing the short ribs from the pot.

• Cutting board: A sturdy surface for chopping the onion and mincing the garlic.

• Chef's knife: Essential for chopping the onion and mincing the garlic efficiently.

• Measuring cups: Necessary for measuring the beef broth and red wine accurately.

• Wooden spoon: Ideal for stirring the ingredients in the pot without scratching the surface.

• Ladle: Handy for skimming off excess fat from the sauce before serving.

• Oven mitts: Important for safely handling the hot Dutch oven when transferring it to and from the oven.

• Small bowl: Useful for holding the minced garlic and chopped onion before adding them to the pot.

• Paper towels: Convenient for patting the short ribs dry before seasoning them with salt and pepper.

Prep ingredients ahead: Chop the onion and garlic in advance to save time during cooking.

Use a slow cooker: Instead of the oven, use a slow cooker to cook the short ribs for 6-8 hours on low.

Pre-brown ribs: Brown the short ribs the night before and refrigerate. This way, you can start cooking immediately the next day.

Ready-made broth: Use store-bought beef broth to cut down on preparation time.

Wine substitute: If you don't have red wine, use a splash of balsamic vinegar mixed with water.