Summer is almost over and get ready for slow-cooked comfort food like this braised beef short ribs. I’m really not a big meat eater but once in a while I crave for stews, soups and slow-roasted meat. It’s because they’re sort of comforting in cold weather.
Beef short ribs are one of the tastiest meat cuts you can buy. The meat is attached to a rib bone and are precut to about 3-4 inches long. There is also some fat attached to the meat which gives it lots of flavor. You can trim some of the fat on top if you like but I leave it for flavor. It’s like when you cook with bacon, do you really trim off the fat in it?
In this short rib recipe the process starts with browning the meat first to build a flavor base. The brown bits on the bottom of the pot is so important here. Next, you sauté the aromatics or “sofrito” in olive oil. These are onions, celery, carrots, and garlic. Then you add a cup of good red wine along with beef broth. Herbs such as fresh thyme provides an earthy, slightly peppery notes to the dish.
What I love about this braised beef short ribs is that you can leave it slowly simmering on the stove for two hours while you do other things. You really don’t have to stand in front of the hot stove. And while it cooks, it smells so good!
The meat comes out juicy and tender after it cooks. It literally falls off the bone. I prefer to take out the extra fat on top with a spoon until I see the dark sauce in the bottom. It certainly makes it easy to ladle the dark, flavorful sauce. If you serve it with mashed potatoes or steamed rice, it’s a perfect meal.
Beef Short Ribs Braised in Red Wine (Fall off the Bone)
8pcs.beef short ribsprecut to about 3 inches each piece
1large onion diced
2celery stalks diced
2garlic cloves, minced
1cupgood red wine
salt and freshly ground pepperto taste
Heat 1 Tbsp. of olive oil in a Dutch oven or pot on medium heat. Season beef short ribs with a little salt and freshly ground pepper on both sides. When oil is hot, brown meat in 2 batches making sure the top and bottom are browned for about 4 mins. each side. Set aside on a plate.
Remove excess oil in pot with a ladle or spoon, leaving just about 1 Tbsp. oil and the brown bits in the pot. Add 1 more Tbsp of olive oil into the pot. Saute the diced oinion for 3 mins. until translucent. Add in the garlic, celery and carrots. Let cook for about 4 mins. Then season with a little salt and freshly ground pepper. Add in the red wine. Let it simmer for 3 mins. Add beef broth, short ribs and thyme sprigs into the pot. Cover and lower the heat to let simmer for 2 hours.
After 2 hours, check the beef for tenderness. Adjust seasoning with salt and freshly ground pepper to your taste. Remove extra fat on top with a spoon until you see the dark sauce in the bottom. Discard thyme stems. Serve with mashed potatoes or steamed rice.