Beef Short Ribs Recipe

Beef short ribs: These are the star of the dish, providing rich, meaty flavor and a tender texture when slow-cooked.

Onion: Adds sweetness and depth to the sauce as it cooks down.

Garlic: Infuses the dish with a robust, aromatic flavor.

Beef broth: Forms the base of the sauce, adding savory richness.

Red wine: Enhances the flavor of the sauce with its deep, complex notes.

Tomato paste: Adds a concentrated tomato flavor and helps thicken the sauce.

Olive oil: Used for browning the ribs and sautéing the vegetables, adding a subtle fruitiness.

Salt: Essential for seasoning the meat and bringing out the flavors of the dish.

Pepper: Adds a touch of heat and enhances the overall taste.

When browning the short ribs, make sure not to overcrowd the dutch oven. Browning in batches ensures that each piece gets a nice, even sear, which enhances the overall flavor of the dish.

• beef short ribs - Substitute with pork spare ribs: Pork spare ribs have a similar texture and can be cooked in the same manner as beef short ribs.

• beef short ribs - Substitute with lamb shanks: Lamb shanks provide a rich flavor and can be braised similarly to beef short ribs.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• onion - Substitute with leeks: Leeks have a more delicate taste and can add a subtle onion flavor to the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different intensity.

• garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor when minced finely.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a lighter alternative to beef broth.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian option and can add depth to the dish.

• red wine - Substitute with balsamic vinegar: Balsamic vinegar can mimic the acidity and depth of red wine.

• red wine - Substitute with grape juice: Grape juice can provide a similar sweetness and color without the alcohol.

• tomato paste - Substitute with ketchup: Ketchup can be used in a pinch, though it will add a bit more sweetness.

• tomato paste - Substitute with canned tomatoes: Canned tomatoes can be reduced to a paste-like consistency and used as a substitute.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used in place of olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a mild flavor, making it a good alternative to olive oil.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish.

• pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor profile to black pepper.

• Allow the beef short ribs to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess.

• Transfer the short ribs and the sauce into an airtight container. If you have a lot of sauce, consider using a separate container to avoid overcrowding.

• Store the container in the refrigerator if you plan to consume the ribs within 3-4 days. The flavors often meld and improve after a day or two.

• For longer storage, place the cooled short ribs and sauce in a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date and contents. This helps you keep track of how long the ribs have been stored.

• When ready to reheat, thaw the short ribs in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the meat.

• Reheat the short ribs in a covered dish in the oven at 325°F (165°C) until warmed through, approximately 20-30 minutes. Alternatively, you can reheat on the stovetop over medium heat, stirring occasionally.

• If the sauce has thickened too much during storage, add a splash of beef broth or red wine to loosen it up while reheating.

• Serve the reheated beef short ribs with the sauce spooned over the top, just as you would if they were freshly made. Enjoy the rich, deep flavors that have developed over time.

• 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 retain moisture.
  3. Reheat for about 20-30 minutes, or until the ribs are heated through.
  4. For a crispy exterior, remove the foil during the last 5 minutes of reheating.

• Stovetop Method:

  1. Place the short ribs in a skillet or Dutch oven over medium heat.
  2. Add a splash of beef broth or red wine to keep the meat moist.
  3. Cover and heat for about 10-15 minutes, turning occasionally, until the ribs are warmed through.

• Microwave Method:

  1. Place the ribs in a microwave-safe dish.
  2. Add a small amount of beef broth or sauce to keep them moist.
  3. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it.
  4. Heat on medium power for 2-3 minutes, then check and stir. Continue heating in 1-minute intervals until hot.

• Slow Cooker Method:

  1. Place the short ribs in the slow cooker.
  2. Add a bit of beef broth or sauce to keep them moist.
  3. Cover and set to low heat for 1-2 hours, or until the ribs are heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the short ribs in a vacuum-sealed bag or a resealable 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 from the bag and, if desired, sear in a hot pan for a minute on each side to refresh the crust.

• Dutch oven: A heavy, lidded pot used for browning the ribs and slow-cooking them in the oven.

• Oven: Preheated to 325°F (165°C) for slow-cooking the short ribs until tender.

• Tongs: Used to handle and turn the short ribs while browning them.

• Knife: For chopping the onion and mincing the garlic.

• Cutting board: A surface for chopping the onion and mincing the garlic.

• Measuring cups: For accurately measuring the beef broth and red wine.

• Wooden spoon: To stir the ingredients and scrape up browned bits from the bottom of the pot.

• Ladle: For skimming off excess fat from the sauce before serving.

• Serving platter: To place the cooked short ribs on before serving.

• Spoon: For spooning the sauce over the ribs when serving.

Prep ingredients ahead: Chop the onion and mince the garlic the night before to save time on cooking day.

Use a slow cooker: Instead of the oven, use a slow cooker to cook the beef short ribs on low for 8 hours.

Pre-brown ribs: Brown the ribs in advance and store them in the fridge. This way, you can quickly assemble the dish when ready to cook.

Ready-made broth: Use store-bought beef broth to cut down on preparation time.

Wine substitute: If you're out of red wine, use a splash of balsamic vinegar mixed with water.