Tasty Recipe for Slow Cooked Short Ribs

Slow-cooked short ribs are the epitome of comfort food, offering a melt-in-your-mouth experience that is rich in flavor and deeply satisfying. As they simmer gently over several hours, the meat becomes incredibly tender, absorbing the robust flavors of the accompanying herbs, spices, and vegetables. The slow cooking process allows the fat to render down, infusing the dish with a luxurious, velvety texture. Whether braised in a savory wine sauce or nestled in a rich broth, slow-cooked short ribs are a dish that transforms simple ingredients into a culinary delight, perfect for a cozy dinner on a chilly evening.

Here’s a recipe for preparing slow-cooked short ribs:

Ingredients:

4 pounds beef short ribs
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 cup red wine (such as Cabernet Sauvignon)
1 can (14 ounces) crushed tomatoes
2 cups beef broth
2 sprigs fresh thyme
2 bay leaves
Salt and pepper to taste

Instructions:

Preheat the Oven:
- Preheat your oven to 325°F (163°C).
Season the Ribs:
- Season the beef short ribs generously with salt and pepper on all sides.
Sear the Ribs:
- In a large, oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the short ribs in batches until they are well browned on all sides. This should take about 3-4 minutes per side. Remove the seared ribs and set them aside.
Sauté the Vegetables:
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes or until the vegetables start to soften.
Deglaze the Pot:
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for a few minutes to reduce.
Add the Remaining Ingredients:
- Return the seared short ribs to the pot. Add the crushed tomatoes, beef broth, thyme sprigs, and bay leaves. Bring the mixture to a simmer.
Cover and Bake:
- Cover the pot with a lid and transfer it to the preheated oven. Cook for about 2.5 to 3 hours, or until the short ribs are tender and easily pull away from the bone.
Remove and Rest:
- Carefully remove the pot from the oven and allow it to rest for a few minutes. Skim off any excess fat from the surface.
Serve:
- Serve the slow-cooked short ribs with the delicious, rich sauce they’ve been cooking in. You can serve them over mashed potatoes, polenta, or a bed of vegetables.