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Melt-in-Your-Mouth Braised Short Ribs: 3 Hour Masterpiece

Melt-in-Your-Mouth Braised Short Ribs (Luxury Dinner at Home)
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Create restaurant-quality braised short ribs at home with this simple, melt-in-your-mouth recipe. Perfect for a special dinner.

Ingredients

Scale
  • 2.5 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the short ribs dry with paper towels. Season generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs from the pot and set aside.
  4. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
  5. Add the minced garlic and cook for 1 minute more until fragrant.
  6. Stir in the tomato paste and cook for 1 minute, stirring constantly.
  7. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer and reduce by half, about 5 minutes.
  8. Return the short ribs to the pot. Add the beef broth, thyme sprigs, and bay leaf. The liquid should come about halfway up the sides of the ribs.
  9. Bring the liquid to a simmer, then cover the pot tightly with a lid.
  10. Transfer the pot to the preheated oven and braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
  11. Remove the short ribs from the pot. Skim any excess fat from the braising liquid. If you prefer a thicker sauce, you can reduce the liquid on the stovetop over medium heat.
  12. Serve the short ribs with the braising liquid spooned over them.

Notes

  • For even richer flavor, you can add a tablespoon of soy sauce or a dash of Worcestershire sauce to the braising liquid.
  • This dish can be made ahead of time. Braise the ribs, let them cool in the liquid, then refrigerate. Reheat gently on the stovetop or in the oven.
  • Serve with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.

Nutrition

Find it online: https://whiskdaily.com/melt-in-your-mouth-braised-short-ribs-recipe/