This short ribs recipe is the perfect choice when you’re looking for a rich, flavorful, and hearty dish. Slowly cooked until tender, this short ribs recipe delivers melt-in-your-mouth results. Whether you’re hosting a dinner party or just craving comfort food, this short ribs recipe is guaranteed to impress. Best of all, it’s simple to make and well worth the wait!
Ingredients:
Ingredients for the short ribs recipe:
- 4 lbs beef short ribs
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 2 cups beef broth
- 1 cup crushed tomatoes
- 2 tsp dried thyme
- Salt and pepper to taste
Execution
Step-by-Step Method for the short ribs recipe:
- Prepare the short ribs: Season the short ribs with salt and pepper on both sides. In a large skillet, heat olive oil over medium-high heat. Sear the short ribs for 3-4 minutes on each side until browned. Remove from the pan and set aside.
- Sauté the vegetables: In the same skillet, add the chopped onions, carrots, and garlic. Sauté until the onions are soft and translucent, about 5 minutes. Stir in the tomato paste and cook for another minute.
- Add the liquid: Pour in the beef broth and crushed tomatoes. Stir in the thyme and bring the mixture to a simmer.
- Transfer to oven: Place the seared short ribs in a large oven-safe pot or Dutch oven. Pour the vegetable and broth mixture over the ribs, ensuring they are mostly submerged.
- Bake the short ribs: Cover the pot with a lid and transfer to a preheated oven at 325°F (160°C). Bake for 2 1/2 to 3 hours, or until the short ribs are tender and falling off the bone.
- Rest and serve: Remove the pot from the oven and let the ribs rest for 10 minutes before serving. The sauce can be spooned over the ribs or served on the side.
Tips:
For the best short ribs recipe:
- Sear the meat: Don’t skip the searing step! Searing the short ribs locks in flavor and creates a rich, caramelized crust on the meat.
- Cook low and slow: Short ribs need time to break down and become tender. Be patient and allow them to cook at a low temperature for a few hours to achieve that melt-in-your-mouth texture.
- Adjust seasoning: After cooking, taste the sauce and adjust the seasoning as needed. A touch of salt or pepper may enhance the flavor further.
- Make it ahead: Short ribs taste even better the next day, so feel free to make this dish a day ahead and reheat it for an easy meal.
FAQs:
- Can I use a slow cooker for this recipe? Yes, you can use a slow cooker instead of an oven. After searing the ribs, transfer them to the slow cooker with the vegetable and broth mixture. Cook on low for 6-8 hours.
- Can I freeze the leftovers? Absolutely! Short ribs freeze well. Store in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
- What can I serve with short ribs? Mashed potatoes, polenta, or crusty bread are great accompaniments to short ribs. The rich sauce pairs well with these sides.
- Can I substitute the beef broth? Yes, chicken or vegetable broth can be used as a substitute, but beef broth gives the richest flavor for this recipe.
