Are you craving a comforting, flavorful meal that practically melts in your mouth? Look no further than these braised flanken short ribs! This easy recipe delivers fall-apart tender short ribs with a rich, savory sauce, perfect for a cozy weeknight dinner or a special occasion. It's a delicious dish that's surprisingly simple to make, even for those new to homemade cooking. Get ready to impress yourself and your loved ones with this amazing recipe!
Ingredients:
- 3 lbs flanken-style short ribs
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Browning the Short Ribs
Pat the short ribs dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the short ribs on all sides, working in batches if necessary to avoid overcrowding the pot. This step is crucial for developing a deep, rich flavor. Remove the 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 tomato paste and cook for another minute until fragrant.
Step 3: Deglazing the Pot and Building Flavor
Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. This process, known as deglazing, adds incredible depth of flavor to the sauce. Let the wine simmer for a couple of minutes until it reduces slightly.
Step 4: Braising the Short Ribs
Return the short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaf. Bring the mixture to a simmer, then cover the pot tightly and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5-3 hours, or until the short ribs are incredibly tender and easily fall apart.
Step 5: Finishing and Serving
Once the short ribs are cooked through, remove them from the pot and set aside. Skim off any excess fat from the braising liquid. You can then either leave the sauce as is or simmer it uncovered for a few more minutes to thicken it slightly. Shred the short ribs with two forks and return them to the sauce, coating them well. Serve the braised flanken short ribs hot, garnished with fresh parsley. This dish pairs beautifully with mashed potatoes, roasted vegetables, or crusty bread for sopping up the delicious sauce.
Tips for the Best Braised Short Ribs:
- Use good quality ingredients: The better the ingredients, the better the taste. Invest in good quality short ribs and beef broth for the most flavorful results.
- Don't overcrowd the pot: Browning the short ribs in batches ensures that they brown properly and don't steam.
- Adjust the cooking time: Cooking times may vary depending on the thickness of the short ribs and your oven. Check for doneness after 2.5 hours; they should be fork-tender.
- Make it ahead: This dish is even better the next day! The flavors meld together beautifully overnight.
Variations:
- Add different vegetables: Feel free to add other vegetables like mushrooms, potatoes, or turnips to the braise.
- Spice it up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
- Use different herbs: Experiment with other herbs like oregano, sage, or marjoram.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: Approximately 40g Fat: Approximately 25-30g Carbohydrates: Approximately 10g
This recipe offers a satisfying and healthy meal, perfect for busy weeknights or special occasions. Enjoy the process of creating this delicious dish, and savor every tender bite!