Beef Short Ribs Recipe

Beef short ribs: The star of the dish, these ribs become incredibly tender when slow-cooked.

Olive oil: Used for browning the ribs and adding a subtle richness.

Onion: Adds a sweet and savory base flavor to the sauce.

Garlic: Enhances the overall flavor with its aromatic qualities.

Beef broth: Provides a deep, meaty flavor to the sauce.

Red wine: Adds complexity and depth to the sauce.

Tomato paste: Thickens the sauce and adds a rich, tangy flavor.

Thyme: Fresh herbs that infuse the dish with earthy notes.

Rosemary: Complements the thyme with its pine-like aroma.

Salt: Essential for seasoning the ribs and enhancing flavors.

Pepper: Adds a touch of heat and depth to the seasoning.

When browning the beef short ribs, make sure not to overcrowd the dutch oven. Browning in batches ensures that each rib gets a nice, even sear, which is crucial for developing a deep, rich flavor. This step is essential for building the foundation of your dish, as the caramelized bits left in the pot will enhance the overall taste of 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 a high smoke point, suitable for browning meat.

• onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor that can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile when fresh garlic is not available.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a base, though it will have a slightly lighter flavor.

• red wine - Substitute with balsamic vinegar: Balsamic vinegar can add acidity and depth of flavor, similar to red wine.

• tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar tomato flavor and thickness.

• thyme - Substitute with oregano: Oregano has a robust flavor that can stand in for thyme in many recipes.

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

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor.

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without altering the color of the dish.

• Allow the beef short ribs to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the short ribs and sauce into an airtight container. Make sure the container is large enough to hold the ribs without squishing them, but not so large that there's excessive air space.
• Label the container with the date and contents. This will help you keep track of how long the ribs have been stored.
• Store the container in the refrigerator if you plan to consume the short ribs within 3-4 days. The cool temperature will keep the meat fresh and safe to eat.
• For longer storage, place the container in the freezer. The short ribs can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the ribs in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor of the meat.
• Reheat the short ribs in a saucepan over medium heat, stirring occasionally, until they are heated through. You can also reheat them in the oven at 350°F (175°C) for about 20-30 minutes, or until warmed to your liking.
• If the sauce has thickened too much during storage, add a splash of beef broth or red wine to loosen it up while reheating. This will help restore the original consistency and flavor.
• Serve the reheated beef short ribs with the sauce spooned over the top, just as you would with freshly cooked ribs. Enjoy the rich, savory flavors all over again!

• 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 keep them moist.
  3. Heat for about 20-25 minutes, or until the ribs are warmed through. You can add a splash of beef broth or red wine to the dish to keep the meat juicy.
  4. For a crispy exterior, remove the foil during the last 5 minutes of reheating.

• Stovetop Method:

  1. Place the beef short ribs in a skillet or saucepan.
  2. Add a small amount of beef broth or red wine to the pan to prevent the meat from drying out.
  3. Cover the pan with a lid and heat over medium-low heat for about 10-15 minutes, turning the ribs occasionally to ensure even heating.

• Microwave Method:

  1. Place the beef short ribs in a microwave-safe dish.
  2. Add a splash of beef broth or red wine to keep the meat moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Heat on medium power for 2-3 minutes, then check the temperature. Continue heating in 1-minute increments until the ribs are warmed through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the beef short ribs in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.
  4. Remove the ribs from the bag and serve immediately.

• Slow Cooker Method:

  1. Place the beef short ribs in the slow cooker.
  2. Add a small amount of beef broth or red wine to keep the meat moist.
  3. Cover and heat on low for 1-2 hours, or until the ribs are warmed through.

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

• Oven: Used to cook the ribs at a consistent low temperature, ensuring they become tender and flavorful.

• Tongs: Handy for turning the ribs while browning them and for removing them from the pot.

• Cutting board: Provides a stable surface for chopping the onion and mincing the garlic.

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

• Measuring cups: Used to measure the beef broth and red wine accurately.

• Measuring spoons: Necessary for measuring the olive oil and tomato paste.

• Wooden spoon: Ideal for stirring the ingredients in the pot without scratching the surface.

• Ladle: Useful for skimming excess fat from the surface of the sauce before serving.

• Serving platter: Perfect for presenting the cooked ribs with the sauce spooned over the top.

Preheat the oven: Preheat the oven while you prepare the ingredients to save time.

Chop vegetables ahead: Chop the onion and garlic in advance and store them in the fridge.

Use a slow cooker: If you have a slow cooker, use it to cook the beef short ribs overnight.

Batch cooking: Double the recipe and freeze half for a future meal.

Quick browning: Use a high heat to quickly brown the ribs on all sides.

Pre-measure ingredients: Measure out the beef broth, red wine, and tomato paste before you start cooking.