Short ribs recipe for nights when we want deep flavor and soft beef. I cook it like this chinese short ribs recipe meets flanked short ribs recipe, with slow heat and a big pot. Think smoked beef short ribs recipe ease, boneless short ribs recipe ovens friendly, a short beef ribs recipe that feels like the best ribs recipe.
Table of Contents
- 1) Key Takeaways
- 2) Easy Braised Short Ribs Recipe
- 3) Ingredients for Braised Short Ribs
- 4) How to Make Braised Short Ribs
- 5) Tips for Making Braised Short Ribs
- 6) Making Braised Short Ribs Ahead of Time
- 7) Storing Leftover Braised Short Ribs
- 8) Try these main course recipes next
- 9) Braised Short Ribs
- 10) Nutrition
1) Key Takeaways
Slow heat turns tough into tender. A heavy pot holds warmth. Aromatics build a base that tastes rich and round.
The short ribs recipe rewards patience. Brown the meat for color. Layer stock and wine for depth. Let time do quiet work.
Plan a cozy plate with mashed potatoes or soft polenta. The sauce should cling. The ribs should yield with a nudge.
2) Easy Braised Short Ribs Recipe
We call this our weeknight comfort path even when the clock says weekend. The short ribs recipe sits at the heart of the table. The short ribs recipe brings a calm joy from the first sizzle to the last spoon of sauce.
I learned to trust small moves. Salt early. Pat dry. Sear hard. That simple chain gives braised beef short ribs and keeps juices inside. Think oven baked short ribs for a soft finish that feels like a hug.
Friends ask why it tastes so deep. We smile and say we let it rest and we do not rush. A splash of stock wakes the pot. A handful of herbs lifts the finish. It is an easy short ribs dinner that fits any season.
We love to riff now and then. A short beef ribs recipe leans simple and hearty. A smoked beef short ribs recipe brings a strong smoke note. A boneless short ribs recipe ovens works when you want easy oven work with boneless cuts.
For guests who ask for chinese short ribs recipe we keep soy sauce and a touch of ginger in the pot. For fans of flanked short ribs recipe we choose flanken cut and shave a bit from the cook time. If someone begs for the best ribs recipe we smile and spoon extra glaze on top.
3) Ingredients for Braised Short Ribs
Beef short ribs choose meaty pieces with even marbling so the meat stays juicy and turns tender as it cooks in a slow bath.
Fine salt seasons the surface and pulls out a little moisture which helps a deep brown crust form in the pot.
Black pepper adds warm bite that plays well with the rich sauce and the sweet notes from carrot and onion.
Neutral oil holds high heat without smoke so the sear stays steady and the fond builds fast.
Onion carrot celery make a soft trio that melts into the sauce and gives body to each spoonful.
Garlic brings warmth and a little edge that keeps the dish from feeling heavy.
Tomato paste toasts in the pot and adds color and gentle tang which balances the rich fat from the ribs.
Dry red wine or beef stock lifts the browned bits and gives depth. Stock keeps it cozy if you skip wine.
Beef stock tops off the pot and carries the meat through a slow simmer to silky tenderness.
Bay leaves and thyme add a calm herbal note that lingers in the sauce without stealing the show.
Smoked paprika adds a whisper of grill that nods to smoked beef short ribs recipe and pairs well with slow cooking.
Soy sauce and Worcestershire bring savory depth and a glossy finish that tastes like it cooked longer than it did.
Brown sugar rounds sharp edges and helps browning.
Cornstarch slurry thickens the sauce when you want extra cling.
Fresh parsley adds color and a clean finish right before serving.
Mashed potatoes or polenta give a soft base that catches every drop of sauce.
4) How to Make Braised Short Ribs
Step one Heat the oven to a steady medium. Pat the ribs dry. Season with salt and pepper. Warm oil in a heavy pot. Sear the ribs on all sides until deep brown then move them to a plate.
Step two Add onion carrot and celery to the pot. Stir until soft. Add garlic. Stir again. Work in tomato paste and let it darken. Pour in wine or stock. Scrape the fond.
Step three Slide the ribs back in. Add stock bay leaves thyme smoked paprika soy sauce Worcestershire and a small spoon of brown sugar. Liquid should sit halfway up the meat. Cover the pot.
Step four Bake until the meat yields to a fork. Plan two and a half to three hours. Check once at the midpoint. Add a small splash of stock if the pot looks dry.
Step five Lift the ribs out. Skim fat from the surface. Thicken with a cornstarch slurry if you want a glossy coat. Taste and adjust salt and pepper. Serve hot over mashed potatoes.
5) Tips for Making Braised Short Ribs
Pick ribs with even marbling. Thick pieces stay juicy. Thin pieces can dry. For a grill note that hints at smoked beef short ribs recipe add a pinch of smoked paprika.
Brown well at the start. Color means flavor. A crowded pot steams the meat so work in batches. Small patience here pays off in a deep short ribs recipe later.
Season the liquid with soy sauce for round savor. A spoon of tomato paste brightens the sauce. Rest the meat before serving so the fibers relax and the sauce clings.
6) Making Braised Short Ribs Ahead of Time
I often braise a day early. The flavor blooms by the next evening. The fat rises and firms which makes skimming simple and tidy.
Warm gently on the stove. Add a splash of stock to loosen the sauce. For guests this plan frees time and keeps the kitchen calm.
Serving for a crowd works well with oven baked short ribs. Use the oven to hold at low heat. Stir once in a while so the bottom does not catch.
7) Storing Leftover Braised Short Ribs
Cool the ribs in the sauce. Move to shallow containers. Cover and chill for up to three days. The flavor stays strong.
For longer storage freeze in meal size packs. Thaw in the fridge then warm on low heat. Add stock as needed.
Leftover meat makes great tacos or pasta. The sauce coats noodles and feels like a new meal. That is true short beef ribs recipe value.
8) Try these main course recipes next
9) Braised Short Ribs
Short Ribs Recipe Oven Braised And Deeply Savory
Ingredients
For the beef
- 1.5 kilogram beef short ribs bone in or boneless trimmed
- 2 teaspoons fine salt
- 1 teaspoon black pepper
- 2 tablespoons neutral oil
- 1 large onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 240 milliliter dry red wine or beef stock
- 720 milliliter beef stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
For finishing
- 1 tablespoon cornstarch mixed with 1 tablespoon water optional
- Fresh parsley chopped
- Mashed potatoes or creamy polenta for serving
Instructions
Braise
- Heat the oven to 160 C. Pat ribs dry. Season with salt and pepper. Warm oil in a heavy pot that has a lid. Brown ribs on all sides then set on a plate.
- Drop onion carrot and celery into the pot. Cook until soft. Stir in garlic then tomato paste. Let it toast. Pour in wine or stock and scrape up the browned bits.
- Return ribs to the pot. Add stock bay leaves thyme smoked paprika brown sugar soy sauce and Worcestershire. Liquid should come halfway up the meat. Cover the pot.
- Bake until the meat yields to a fork. Plan for two and a half to three hours. Check once halfway. If the pot looks dry add a splash of stock.
Finish the sauce
- Lift ribs to a warm plate and tent with foil. Skim fat from the surface of the braising liquid. If you like a thicker sauce whisk in the cornstarch slurry and simmer until glossy.
- Taste and season with a pinch of salt and pepper. Spoon sauce over ribs. Scatter parsley. Serve with mashed potatoes or polenta.
Make it on the stove
- Keep the pot on low heat with the lid on. Simmer gently until tender. Aim for three hours. Add small splashes of stock if the pot runs low.
10) Nutrition
A typical serving provides protein iron and rich collagen. The sauce carries sodium so taste before adding more salt. Pair with a green salad for balance.
If you trim excess fat before cooking you cut richness without losing flavor. Resting the meat lets juices settle so the plate stays neat.
For lighter sides pick steamed greens or roasted carrots. The meal still feels cozy and the plate stays bright.
Written by Linda for Cook Daily Recipe. Find more cozy meals at https://www.cookdailyrecipes.com.
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