Braised Short Ribs
Braised short ribs are a classic dish that’s perfect for a cozy evening in. The meat is incredibly tender and the sauce is rich and flavorful. This recipe is easy to follow and can be made in advance.
Ingredients:
Instructions:
1. Brown the short ribs: Preheat a large Dutch oven or pot over medium-high heat. Add the olive oil and brown the short ribs on all sides. Remove the short ribs from the pot and set aside.
2. Sauté the vegetables: Add the onion, carrots, celery, and garlic to the pot. Cook until softened, about 5 minutes.
3. Add the spices: Stir in the thyme, rosemary, salt, and pepper. Cook for 1 minute more.
4. Add the liquids: Pour in the beef broth, red wine, and Worcestershire sauce. Bring to a boil, then reduce heat to low.
5. Braise the short ribs: Return the short ribs to the pot. Cover and simmer for 2-3 hours, or until the meat is tender.
6. Thicken the sauce: Remove the lid and cook for 10-15 minutes, or until the sauce has thickened.
Conclusion:
Braised short ribs are a delicious and satisfying meal that’s perfect for a special occasion or a weeknight dinner. The meat is incredibly tender and the sauce is rich and flavorful. This recipe is easy to follow and can be made in advance. Enjoy!
FAQs:
1. Can I use a different cut of beef? Yes, you can use other cuts of beef that are suitable for braising, such as chuck roast or brisket.
2. Can I make this recipe in a slow cooker? Yes, you can make this recipe in a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.
3. What can I serve with braised short ribs? Braised short ribs are delicious served with mashed potatoes, roasted vegetables, or a crusty bread.
4. Can I freeze braised short ribs? Yes, you can freeze braised short ribs. Let the dish cool completely, then transfer it to an airtight container and freeze for up to 3 months.
5. How do I reheat braised short ribs? To reheat braised short ribs, thaw them overnight in the refrigerator. Then, transfer them to a saucepan and cook over medium heat until heated through.