Beef Short Ribs Recipe

Beef short ribs: These are the star of the dish, providing rich, flavorful meat that becomes tender when slow-cooked.

Olive oil: Used for browning the beef and sautéing the onion and garlic.

Onion: Adds sweetness and depth to the sauce.

Garlic: Provides a robust, aromatic flavor.

Beef broth: Forms the base of the sauce, adding a savory richness.

Red wine: Enhances the flavor of the beef and adds complexity to the sauce.

Tomato paste: Adds a concentrated tomato flavor and helps thicken the sauce.

Dried thyme: Adds an earthy, slightly minty flavor.

Dried rosemary: Provides a pine-like, aromatic flavor.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the flavor profile.

When browning the beef short ribs, make sure not to overcrowd the dutch oven. Browning in batches ensures that each piece gets a proper sear, which enhances the flavor of the final dish. Additionally, deglaze the pot with a bit of the red wine before adding the rest of the liquid to lift all the caramelized bits from the bottom, enriching the sauce.

• 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 similar smoke point, making it a suitable replacement for olive oil in cooking.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can add a different but pleasant taste to the dish.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it lacks the fresh pungency of minced garlic.

• beef broth - Substitute with chicken broth: Chicken broth can be used in place of beef broth, though it will have a lighter flavor. Adding a bit of soy sauce can help mimic the depth of beef broth.

• red wine - Substitute with beef broth: Beef broth can replace red wine for a non-alcoholic option, providing a rich and savory flavor.

• tomato paste - Substitute with ketchup: Ketchup can be used in place of tomato paste, though it is sweeter and less concentrated. Adjust the quantity to balance the flavors.

• dried thyme - Substitute with dried oregano: Dried oregano has a robust flavor that can complement the dish similarly to thyme.

• dried rosemary - Substitute with dried sage: Dried sage offers a different but complementary herbal note that can enhance the dish.

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

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, with a slightly different aroma.

• Allow the beef short ribs to cool completely. This is crucial to prevent condensation, which can lead to soggy meat and potential spoilage.

• Transfer the short ribs to an airtight container. If you have multiple pieces, consider using parchment paper to separate layers, ensuring they don't stick together.

• For added flavor retention, pour any remaining sauce or juices from the dutch oven over the ribs before sealing the container.

• Label the container with the date and contents. This helps you keep track of freshness and ensures you use the short ribs within a safe timeframe.

• Store the container in the refrigerator if you plan to consume the short ribs within 3-4 days. For longer storage, place the container in the freezer.

• When freezing, ensure the container is freezer-safe. Alternatively, you can wrap the short ribs tightly in aluminum foil and then place them in a heavy-duty freezer bag.

• To reheat, thaw frozen short ribs in the refrigerator overnight. Reheat gently in a saucepan over medium heat, adding a splash of beef broth or red wine to maintain moisture.

• For a quicker option, use the microwave. Place the short ribs in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on medium power until warmed through, stirring occasionally.

• Always check the internal temperature of the short ribs to ensure they reach at least 165°F (74°C) before serving. This ensures they are safe to eat and deliciously warm.

• 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. Reheat for about 20-25 minutes, or until the meat is heated through.
  4. For a crispy exterior, remove the foil for the last 5 minutes of reheating.

• Stovetop Method:

  1. Place the short ribs in a skillet or pan over medium heat.
  2. Add a splash of beef broth or red wine to keep the meat moist.
  3. Cover the pan with a lid and heat for about 10-15 minutes, turning occasionally, until the ribs are warmed through.

• Microwave Method:

  1. Place the short ribs in a microwave-safe dish.
  2. Add a small amount of beef broth or red wine to keep the meat from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it.
  4. Heat on medium power for 2-3 minutes, then check and stir. Continue heating in 1-minute intervals until the ribs are hot.

• Slow Cooker Method:

  1. Place the short ribs in the slow cooker.
  2. Add a bit of beef broth or red wine to keep the meat moist.
  3. Cover and set the slow cooker to low heat.
  4. Reheat for about 1-2 hours, or until the meat is thoroughly warmed.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the 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.
  4. Remove from the bag and, if desired, sear in a hot pan for a minute on each side to refresh the crust.

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

• Oven: Preheated to 325°F (163°C) for slow-cooking the short ribs until tender.

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

• Cutting board: A surface for chopping the onion and mincing the garlic.

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

• Measuring spoons: For accurately measuring the olive oil, tomato paste, thyme, and rosemary.

• Measuring cups: For measuring the beef broth and red wine.

• Wooden spoon: Ideal for stirring the ingredients in the Dutch oven.

• Ladle: Useful for serving the sauce over the short ribs.

• Aluminum foil: Optional, for covering the Dutch oven if the lid is not tight-fitting.

• Serving platter: For presenting the cooked short ribs.

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

Marinate overnight: Season the 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 short ribs on low for 8 hours.

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

Instant pot: Use an Instant Pot to reduce cooking time to about 1 hour.