Braised Short Ribs with Vegetables

Description:

Braised Short Ribs with Vegetables is a rich, flavorful dish featuring tender, slow-cooked beef short ribs nestled in a savory broth with hearty vegetables. This comfort-food classic is perfect for special occasions or a cozy weekend meal.

Origin:

This dish has roots in European-style braising techniques, which involve slow cooking meat in liquid to achieve deep flavors and tender textures. It’s widely loved in cuisines such as French, Italian, and American comfort cooking.

Ingredients (Serves 4-6):

For the Ribs:

• Beef short ribs: 4 lbs (bone-in, trimmed of excess fat)
• Salt and black pepper: To taste
• All-purpose flour: ¼ cup (for dredging)
• Olive oil: 2 tbsp

For the Vegetables and Sauce:

• Onion: 1 large, diced
• Carrots: 4 medium, cut into chunks
• Celery: 3 stalks, chopped
• Garlic: 4 cloves, minced
• Tomato paste: 2 tbsp
• Red wine: 1½ cups (or beef broth as a substitute)
• Beef broth: 3 cups
• Canned diced tomatoes: 1 (14 oz)
• Fresh thyme: 3-4 sprigs
• Bay leaf: 1
• Mushrooms: 1 cup, sliced (optional)
• Potatoes: 4 medium, quartered

Instructions:

Step 1: Prepare the Short Ribs

1. Season the short ribs generously with salt and pepper. Dredge in flour, shaking off excess.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned (about 2-3 minutes per side). Remove and set aside.

Step 2: Sauté Vegetables

1. In the same pot, add onions, carrots, and celery. Sauté until softened, about 5-7 minutes.
2. Stir in garlic and tomato paste, cooking for another 2 minutes.

Step 3: Deglaze the Pot

1. Pour in the red wine and scrape the bottom of the pot to release browned bits. Simmer for 3-5 minutes to reduce slightly.

Step 4: Build the Braise

1. Add beef broth, diced tomatoes, thyme, and bay leaf. Return the short ribs to the pot, ensuring they’re partially submerged in the liquid.
2. Bring to a simmer, cover, and transfer to a preheated oven at 325°F (163°C).

Step 5: Slow Cook

1. Braise in the oven for 2½ to 3 hours, or until the short ribs are fork-tender. Add the mushrooms and potatoes in the last 45 minutes of cooking.

Step 6: Serve

1. Remove the thyme sprigs and bay leaf. Skim excess fat from the surface if needed. Serve the short ribs with the vegetables and sauce over mashed potatoes, polenta, or crusty bread.

Tips for Success:

• Searing is Key: Browning the ribs well before braising adds depth to the flavor.
• Liquid Balance: Ensure the ribs are partially submerged in liquid; too much can dilute the flavors.
• Flavor Boost: Use high-quality beef broth and wine for the richest sauce.

Recommendations:

• Pairing: Serve with a bold red wine, such as Cabernet Sauvignon or Syrah, and crusty bread for soaking up the sauce.
• Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. The flavors often deepen after resting.

Nutrition (Per Serving):

• Calories: ~600
• Protein: 40 g
• Fat: 35 g
• Carbohydrates: 25 g
• Sugar: 7 g
• Sodium: 800 mg

This Braised Short Ribs with Vegetables recipe offers a luxurious combination of melt-in-your-mouth beef and aromatic vegetables in a savory, silky sauce. Perfect for impressing guests or indulging in comfort food at home!