Are you craving a hearty, flavorful meal that's surprisingly easy to make? Look no further! These fall-apart beef boneless short ribs are the perfect solution for a weeknight dinner or a special occasion. Tender, juicy, and bursting with rich flavor, this recipe is a guaranteed crowd-pleaser. It’s one of those healthy meals that feels incredibly indulgent, making it a fantastic addition to your collection of easy recipes and quick dinner ideas. Get ready to experience homemade cooking at its finest!
Ingredients:
- 2 lbs boneless beef short ribs, cut into 2-inch pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional, can substitute with more broth)
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Searing the Short Ribs
Pat the beef short ribs dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs in batches, ensuring not to overcrowd the pot, until nicely browned on all sides. Remove the short ribs from the pot and set aside.
Step 2: Sautéing the Vegetables
Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Building the Braising Liquid
Stir in the tomato paste, thyme, rosemary, and bay leaf. Cook for 1 minute, stirring constantly. Pour in the beef broth and red wine (if using). Bring to a simmer.
Step 4: Braising the Short Ribs
Return the seared short ribs to the pot. Make sure the meat is mostly submerged in the liquid. Bring the liquid to a gentle simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C).
Step 5: Oven Cooking and Resting
Braise for 2-3 hours, or until the short ribs are incredibly tender and easily shred with a fork. Once cooked, remove the pot from the oven and let the short ribs rest in the braising liquid for at least 15 minutes before serving. This allows the meat to retain its juices.
Serving Suggestions:
Serve these delicious short ribs over mashed potatoes, creamy polenta, egg noodles, or rice. Garnish with fresh parsley for a pop of color and freshness. The rich braising liquid can be thickened into a delicious gravy to pour over the short ribs.
Tips and Variations:
- For a richer flavor, use bone-in short ribs. The cooking time may need to be adjusted slightly.
- Feel free to experiment with other herbs and spices, such as bay leaves, juniper berries, or a pinch of red pepper flakes.
- If you don't have red wine, you can substitute with an equal amount of beef broth or even chicken broth.
- For a quicker version, you can sear the short ribs and sauté the vegetables in a large skillet, then transfer everything to a slow cooker and cook on low for 6-8 hours.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on specific ingredients and portion sizes.
- Calories: Approximately 450-500
- Protein: Approximately 40-50g
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 10-15g
This recipe for beef boneless short ribs is a testament to the magic of slow cooking. The result is a truly unforgettable meal, showcasing the best of homemade cooking and proving that delicious dishes don't have to be difficult. Enjoy!