Beef Short Ribs Recipe

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

Olive oil: Used for browning the ribs and sautéing the onions, adding a subtle depth of flavor.

Onion: Adds sweetness and complexity 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 rich, meaty flavor.

Red wine: Adds depth and complexity to the sauce, balancing the richness of the beef.

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

Fresh thyme: Adds a subtle, earthy aroma that complements the beef.

Bay leaves: Infuse the sauce with a mild, herbal flavor.

Salt and pepper: Essential for seasoning and enhancing all the flavors in the dish.

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 final 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 browning meat.

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

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• beef broth - Substitute with chicken broth: Chicken broth is lighter but can still provide a good depth of flavor.

• red wine - Substitute with balsamic vinegar: Balsamic vinegar adds acidity and a touch of sweetness, similar to red wine.

• tomato paste - Substitute with ketchup: Ketchup can add a similar tomato flavor and sweetness, though it is less concentrated.

• fresh thyme - Substitute with dried thyme: Dried thyme is more potent, so use about one-third the amount of fresh thyme.

• bay leaves - Substitute with oregano: Oregano provides a different but complementary herbal note to the dish.

• salt - Substitute with soy sauce: Soy sauce adds saltiness and umami, enhancing the overall flavor profile.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the dish's seasoning.

• Allow the beef short ribs to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the cooled short ribs and their cooking liquid to an airtight container. Ensure the container is large enough to hold both the meat and the liquid, but not so large that there's excessive air space.
• For short-term storage, place the container in the refrigerator. The short ribs will keep well for up to 3-4 days.
• For longer storage, consider freezing. Place the short ribs and their cooking liquid in a freezer-safe container or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents. This will help you keep track of how long the short ribs have been stored.
• When ready to reheat, thaw the short ribs in the refrigerator overnight if frozen. This slow thawing process helps maintain the texture and flavor of the meat.
• Reheat the short ribs gently in a saucepan over medium heat, or in the oven at 325°F (163°C) until warmed through. Adding a splash of beef broth or red wine can help refresh the flavors.
• If reheating in the microwave, use a microwave-safe dish and cover it loosely to retain moisture. Heat in short intervals, stirring occasionally, until the short ribs are heated through.
• Enjoy your reheated beef short ribs with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh green salad.

• 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. Reheat for about 20-30 minutes or until the meat is heated through. You can add a splash of beef broth or red wine to keep the ribs juicy.

• Stovetop Method:

  1. Place the short ribs in a skillet or saucepan.
  2. Add a bit of beef broth or red wine to the pan.
  3. Cover and reheat over medium-low heat, stirring occasionally, until the meat is warmed through.

• Microwave Method:

  1. Place the beef short ribs in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes, then check and stir. Continue heating in 1-minute intervals until the ribs are hot.

• Slow Cooker Method:

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

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

• Oven: Preheated to 325°F (163°C) to cook the short ribs until they are tender and falling off the bone.

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

• Wooden spoon: Ideal for stirring the onions, garlic, and other ingredients without scratching the pot.

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

• Measuring spoons: Necessary for measuring the olive oil and tomato paste.

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

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

• Ladle: Handy for serving the broth and sauce along with the short ribs.

• Heat-resistant gloves: Important for safely handling the hot Dutch oven when transferring it to and from the oven.

Pre-brown the ribs: Brown the beef short ribs the night before and store them in the fridge. This will save you time on cooking day.

Chop in advance: Chop the onion and mince the garlic ahead of time. Store them in airtight containers in the fridge.

Use a slow cooker: Instead of the oven, use a slow cooker to cook the ribs. Set it in the morning and let it cook while you go about your day.

Pre-mix liquids: Combine the beef broth, red wine, and tomato paste in a container the night before. This way, you can just pour it in when needed.