Beef Short Ribs Recipe

Beef short ribs: The star of the dish, these ribs become incredibly tender and flavorful when slow-cooked.

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

Onion: Adds sweetness and complexity to the sauce.

Garlic: Provides a fragrant, savory note that enhances the overall flavor.

Beef broth: Forms the base of the sauce, adding a rich, meaty flavor.

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

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

Thyme: Fresh herbs that infuse the dish with a subtle, earthy flavor.

Rosemary: Adds a fragrant, pine-like aroma that pairs beautifully with the beef.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a touch of heat and complexity.

When browning the beef short ribs, ensure they are patted dry with a paper towel before seasoning with salt and pepper. This helps achieve a better sear, which enhances the flavor and texture of the meat. Additionally, avoid overcrowding the dutch oven; brown the ribs in batches if necessary to maintain a high heat and ensure even browning.

• 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.

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

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it is less pungent.

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

• red wine - Substitute with balsamic vinegar: Balsamic vinegar can add acidity and depth of flavor, similar to red wine.

• tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar tomato flavor and thickness.

• thyme - Substitute with oregano: Oregano has a robust flavor that can stand in for thyme in most recipes.

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

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

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can still work well in the dish.

• 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 into an airtight container or heavy-duty freezer bags. If using freezer bags, remove 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.

• For short-term storage, place the container in the refrigerator. The short ribs will stay fresh for up to 3-4 days.

• For long-term storage, place the container in the freezer. The 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. This slow thawing process helps maintain the texture and flavor.

• Reheat the short ribs in a preheated oven at 325°F (165°C) until warmed through, approximately 20-30 minutes. Alternatively, you can 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. Reheat the sauce gently on the stovetop and pour it over the reheated short ribs before 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 20-25 minutes, or until the ribs are warmed through. You can add a splash of beef broth or red wine to the dish to keep the meat juicy.

• Stovetop Method:

  1. Place the beef short ribs in a skillet or saucepan.
  2. Add a small amount of beef broth or red wine to the pan.
  3. Cover and heat over medium-low heat, turning occasionally, until the ribs are heated through, about 10-15 minutes.

• 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 the temperature. Continue heating in 1-minute increments until warmed through.

• Slow Cooker Method:

  1. Place the beef short ribs in the slow cooker.
  2. Add a small amount of beef broth or red wine.
  3. Cover and heat on low for 1-2 hours, or until the ribs are thoroughly warmed.

• Sous Vide Method:

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

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

• Oven: Preheat to 325°F (165°C) for baking the ribs until they are tender and falling off the bone.

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

• Cutting board: Provides a stable surface for chopping the onion and mincing the garlic.

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

• Measuring cups: Used to measure the beef broth and red wine accurately.

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

• Wooden spoon: Ideal for stirring the onion, garlic, and tomato paste in the pot.

• Ladle: Handy for serving the sauce over the ribs.

• Aluminum foil: Can be used to cover the pot if the lid is not tight-fitting.

• Serving platter: To present the short ribs once they are cooked and rested.

Pre-cut vegetables: Chop the onion and garlic in advance and store them in the fridge.

Marinate overnight: Season the beef short ribs with salt and pepper the night before to enhance flavor and save time.

Use a slow cooker: Instead of baking, use a slow cooker to cook the ribs on low for 8 hours, freeing up your oven and time.

Batch cook: Double the recipe and freeze half for an easy meal later.

Pre-measure ingredients: Measure out the beef broth, red wine, and tomato paste ahead of time.