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Why I Love This Recipe
Last Friday evening, my husband and I had a “date night” at home. After a long, hectic week, we wanted to spend quiet time together but had neither the energy nor the desire to go out. Since we wanted to make our evening special and not seem like an ordinary evening, I thought I’d prepare a special dinner and eat by candlelight in our dining room.
Our “date night” menu consisted of a creamy and savory Champagne Risotto and succulent Braised Short Ribs. My goodness, if you’ve never made braised short ribs, you are truly missing out on the most flavorful and “fall-off-the-bone” tender ribs ever. The ribs slow-cook in the oven for a couple of hours and fill the house with a mouthwatering aroma.
Ingredient Notes
See the recipe box below for ingredient amounts and full recipe instructions.
- Beef short ribs: I used bone-in short ribs.
- Salt and pepper: For flavor.
- Flour: Use all-purpose flour.
- Olive oil: I use extra virgin olive oil in this braised short rib recipe as well as in every other recipe on ZagLeft that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Vegetables: Onion, carrots, fennel, and garlic.
- Red wine: Wine adds a rich, complex flavor to the braised short ribs. If you’re cooking and realize that you don’t have any wine on hand, or want to leave the alcohol out altogether, don’t dismiss this recipe just yet: It’s easy to make substitutions. Use chicken or vegetable broth, red or white wine vinegar, or lemon juice instead of the alcohol.
- Tomato paste: To store leftover tomato paste, freeze it in ice cube trays. When frozen, pop the cubes out of the tray and store in a zip-top bag in the freezer.
- Stock: Use beef or chicken stock.
- Fresh thyme sprigs and a bay leaf: For flavor.
How To Make This Recipe
- Season short ribs with salt and pepper.
- Put the flour in a wide, shallow bowl and dredge the ribs, coating each side evenly. Shake off the excess flour.
- Put the oil into a large, heavy oven-proof pot or Dutch oven and heat on medium high heat.
- Place ribs into the pot and brown all sides of the meat.
- Transfer the meat to a plate.
- Add the onions, carrots, and fennel to the pot and season with salt and pepper. Cook for 3-4 minutes. Add in the garlic and cook for another minute.
- Pour in the wine and tomato paste, bring to a boil and cook over medium high heat for 2-3 minutes.
- Add the short ribs back to the pot.
- Pour in the stock.
- Add thyme and a bay leaf.
- Bring to a boil. Cover the pot with the lid, remove the pot from the stove and transfer the pot to the oven.
- Bake for 2 hours or until the meat is very tender.
- Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Simmer the sauce until thickened, 8-10 minutes.
Expert Tips
- If you don’t want to use red wine, leave it out and use stock, red or white wine vinegar, or water instead.
- Consider using other vegetables you already have on hand.
- Pairs well with a very nice Pinot Noir.
Frequently Asked Questions
What Does It Mean To Braise Meat?
Braising is a technique which combines both moist and dry heat. The main ingredient, meat in this case, is first browned or seared, then simmered in liquid in either the oven or the stove. Its a great way to prepare less expensive cuts of meat because the slow cooking tenderizes the meat.
How Long Does The Braised Short Ribs Last?
Store leftover braised short ribs in an airtight container in the refrigerator for up to 4 days.
Enjoy!
Braised Short Ribs With Carrots And Fennel
Ingredients
- 5-5 1/2 lb bone-in beef short ribs
- salt and pepper (to taste)
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion , finely chopped
- 1 cup baby carrots
- 1 inch medium fennel bulb , sliced into 1/2- pieces
- 2 cloves garlic , minced
- 1/2 cup red wine
- 2 tablespoons tomato paste
- 3 cups beef or chicken stock
- 2 large fresh thyme sprigs
- 1 bay leaf
Instructions
- Preheat the oven to 375 degrees F.
- Generously season the short ribs with salt and pepper.
- Put the flour in a wide, shallow bowl and dredge the ribs, coating each side evenly; shake off the excess flour.
- Put the oil into a large, heavy oven-proof pot or Dutch oven and heat on medium high heat.
- Place the ribs into the pot and brown all sides of the meat.
- Transfer the meat to a plate.
- Add the onions, carrots and fennel to the pot and season with salt and pepper and cook for 3-4 minutes. Add in the garlic and cook for another minute.
- Pour in the wine and the tomato paste, bring to a boil and cook over medium high heat for 2-3 minutes.
- Add the beef short ribs back to the pot.
- Pour in the stock.
- Add the thyme and bay leaf.
- Bring to a boil; cover the pot with the lid, remove the pot from the stove and transfer the pot to the oven.
- Bake for 2 hours or until the meat is very tender.
- Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Simmer the sauce until thickened, 8-10 minutes.
- Spoon some of the sauce over the ribs and serve with the vegetables.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
