Beef Short Ribs Recipe

Beef short ribs: These are the star of the dish, providing rich and flavorful meat that becomes incredibly tender when slow-cooked.

Olive oil: Used for browning the ribs and sautéing the vegetables, adding a subtle richness to the dish.

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

Garlic: Provides a fragrant and savory base flavor.

Beef broth: Enhances the beefy flavor and helps create a rich sauce.

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

Tomato paste: Thickens the sauce and adds a hint of sweetness and acidity.

Thyme: A dried herb that adds an earthy, slightly minty flavor.

Rosemary: Another dried herb, providing a pine-like, aromatic quality.

Salt: Enhances all the flavors in the dish.

Pepper: Adds a bit of heat and enhances the overall flavor profile.

When browning the beef short ribs, make sure not to overcrowd the dutch oven. Browning in batches ensures that each piece gets a nice, even sear, which enhances the flavor of the dish.

• beef short ribs - Substitute with pork ribs: Pork 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 searing and cooking.

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

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

• beef broth - Substitute with chicken broth: Chicken broth can provide a similar savory base, though it will be slightly lighter in flavor.

• red wine - Substitute with balsamic vinegar: Balsamic vinegar can add a similar depth and acidity, though it is sweeter, so use sparingly.

• tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar tomato flavor, though they will add more liquid to the dish.

• thyme, dried - Substitute with oregano, dried: Oregano has a robust flavor that can complement the other ingredients well.

• rosemary, dried - Substitute with sage, dried: Sage offers a slightly different but complementary earthy flavor.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with an umami boost.

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• Allow the beef short ribs to cool completely at room temperature. This helps prevent condensation, which can lead to freezer burn.

• Transfer the cooled short ribs to an airtight container or heavy-duty freezer bags. If using a container, ensure it has a tight seal to keep out air and moisture.

• If you prefer, you can portion out the short ribs into individual servings before storing. This makes it easier to reheat only what you need.

• Label the container or bag with the date and contents. This helps you keep track of how long the short ribs have been stored.

• For freezing, place the container or bag in the coldest part of your freezer. The short ribs can be frozen for up to 3 months without losing quality.

• When ready to enjoy, thaw the short ribs in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the meat.

• Reheat the short ribs in a Dutch oven or oven-safe dish at 325°F (163°C) until warmed through. You can also reheat them on the stovetop over low heat, adding a bit of beef broth or red wine to keep them moist.

• If you have leftover sauce from the cooking process, store it separately in an airtight container. This can be reheated and poured over the short ribs when serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the beef short ribs in an oven-safe dish and cover with aluminum foil to retain moisture.
  3. Heat for about 20-30 minutes, or until the meat is warmed through.
  4. For extra flavor, you can add a splash of beef broth or red wine to the dish before reheating.

• Stovetop Method:

  1. Place the short ribs in a skillet or saucepan.
  2. Add a bit of beef broth or red wine to keep the meat moist.
  3. Cover and heat over medium-low heat, stirring occasionally, until the meat is heated through, about 10-15 minutes.

• Microwave Method:

  1. Place the short ribs in a microwave-safe dish.
  2. Add a splash of beef broth or red wine to keep the meat from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes, then check and stir. Continue heating in 1-minute increments until the meat is warmed through.

• Slow Cooker Method:

  1. Place the short ribs in the slow cooker.
  2. Add a bit of beef broth or red wine to keep the meat moist.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the meat is thoroughly warmed.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the short ribs in a vacuum-sealed bag or a resealable bag with the air removed.
  3. Submerge the bag in the water bath and heat for about 1 hour, or until the meat is warmed through.

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

• Olive oil: Used for browning the short ribs to develop a rich, deep flavor.

• Chopping board: Essential for chopping the onion and mincing the garlic.

• Chef's knife: Ideal for chopping the onion and mincing the garlic with precision.

• Tongs: Useful for turning the short ribs while browning them to ensure all sides are evenly cooked.

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

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

• Measuring spoons: Used to measure the olive oil, tomato paste, thyme, and rosemary.

• Oven: Preheated to 325°F (163°C) for slow-cooking the short ribs until they are tender.

• Lid: The cover for the Dutch oven, essential for trapping heat and moisture during the cooking process.

• Serving platter: To present the cooked short ribs beautifully when serving.

• Salt and pepper shakers: For seasoning the dish to taste before serving.

Preheat the oven early: Start preheating your oven while you prepare the ingredients to save time.

Use pre-chopped onions: Buy pre-chopped onions to cut down on prep time.

Minced garlic in a jar: Use pre-minced garlic to avoid the hassle of chopping.

Simmer while browning: Simmer the beef broth and red wine while browning the short ribs to save a few minutes.

One-pot cooking: Use a dutch oven to brown, simmer, and bake in the same pot, reducing cleanup time.