Indulge in a culinary masterpiece that will tantalize your taste buds and transport you to a world of rich flavors. Braised Beef Short Ribs with Red Wine Sauce is a dish that epitomizes the art of slow cooking, where patience and the perfect harmony of ingredients result in a truly unforgettable experience.
Tender beef short ribs, braised to perfection in a luscious red wine sauce, create a symphony of flavors that will leave you craving for more. As the meat slowly simmers, the rich, velvety sauce infuses each bite with an incredible depth of taste, making it a dish that will linger on your palate long after the last morsel has been savored.
Ingredients:
- 2 lbs beef short ribs, bone-in
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 2 tbsp tomato paste
- Salt and pepper to taste
Instructions:
- Season the beef short ribs generously with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over high heat. Sear the short ribs until browned on all sides, about 2-3 minutes per side. Transfer the seared ribs to a plate and set aside.
- Reduce the heat to medium-low and add the diced onion to the pot. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the minced garlic and cook for another minute, until fragrant.
- Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Stir in the beef broth, bay leaves, thyme, and tomato paste.
- Return the seared short ribs to the pot, nestling them into the liquid. Bring the mixture to a simmer, then cover and transfer to a preheated oven. Braise at 325°F for 2.5-3 hours, or until the meat is fork-tender and falling off the bone.
- Once done, carefully remove the short ribs from the pot and set aside. Skim any excess fat from the surface of the braising liquid.
- In a small bowl, make a slurry by mixing 2 tablespoons of water with 2 tablespoons of cornstarch. Whisk this slurry into the hot braising liquid and let it simmer for a few minutes to thicken the sauce.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve the braised beef short ribs over mashed potatoes, polenta, or egg noodles, generously topped with the rich red wine sauce.
This luxurious dish is a true labor of love, but the end result is worth every minute spent in the kitchen. The tender, fall-off-the-bone meat and the velvety red wine sauce will transport you to a world of indulgence, making it the perfect centerpiece for a special occasion or a cozy family gathering. Pair it with your favorite red wine, and let the flavors dance on your palate, creating an unforgettable dining experience.
