Recipe for Slow Cooked Short Ribs

Slow cooked short ribs are a delectable and tender dish that’s perfect for a special occasion like Mother’s Day, Valentine’s Day, or Thanksgiving. Short ribs are enjoyed in various cuisines around the world. They are commonly braised, grilled, smoked, or slow-cooked to enhance their tenderness and flavor. Short ribs have also become a popular menu item in many restaurants, where they are often featured in hearty dishes such as braised short ribs with mashed potatoes, Korean-style barbecue short ribs, or slow-cooked beef short rib stew.

Here’s a recipe for preparing slow-cooked short ribs:

Ingredients:

• 4 pounds beef short ribs
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup red wine (such as Cabernet Sauvignon)
• 1 can (14 ounces) crushed tomatoes
• 2 cups beef broth
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 325°F (163°C).
2. Season the Ribs:
   • Season the beef short ribs generously with salt and pepper on all sides.
3. Sear the Ribs:
   • In a large, oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the short ribs in batches until they are well browned on all sides. This should take about 3-4 minutes per side. Remove the seared ribs and set them aside.
4. Sauté the Vegetables:
   • In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes or until the vegetables start to soften.
5. Deglaze the Pot:
   • Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for a few minutes to reduce.
6. Add the Remaining Ingredients:
   • Return the seared short ribs to the pot. Add the crushed tomatoes, beef broth, thyme sprigs, and bay leaves. Bring the mixture to a simmer.
7. Cover and Bake:
   • Cover the pot with a lid and transfer it to the preheated oven. Cook for about 2.5 to 3 hours, or until the short ribs are tender and easily pull away from the bone.
8. Remove and Rest:
   • Carefully remove the pot from the oven and allow it to rest for a few minutes. Skim off any excess fat from the surface.
9. Serve:
   • Serve the slow-cooked short ribs with the delicious, rich sauce they’ve been cooking in. You can serve them over mashed potatoes, polenta, or a bed of vegetables.

Short ribs have evolved in culinary circles over time. While they were once considered a relatively inexpensive and less desirable cut of meat, they have gained popularity in recent decades among chefs and home cooks alike. This is partly due to their rich flavor and succulence when cooked low and slow, as well as the rise of barbecue and smoking techniques that highlight the flavors of beef ribs.

Enjoy your savory and tender slow-cooked short ribs as a hearty and satisfying main course for Thanksgiving or any special meal.

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