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Imagine succulent beef, falling off the bone, enveloped in a rich, aromatic sauce. This is the magic of perfectly braised short ribs. The deep, savory aroma fills your kitchen, promising a meal of unparalleled comfort. Each bite offers a melt-in-your-mouth texture, a testament to patient cooking.
Achieving the Perfect Braised Short Ribs Slow Cook Time for Ultimate Tenderness
Course: Main CourseCuisine: American/ComfortDifficulty: IntermediateServings
4-6
servingsPrep time
25
minutesCooking time
3
hoursCalories
650
kcalIngredients
3-4 lbs Bone-in beef short ribs
2 tbsp Olive oil
1.5 tsp Salt
1 tsp Black pepper
1 large Yellow onion, chopped
2 medium Carrots, chopped
2 Celery stalks, chopped
4 Garlic cloves, minced
2 tbsp Tomato paste
1.5 cups Dry red wine (like Cabernet Sauvignon)
4 cups Beef broth
4 Fresh thyme sprigs
2 Bay leaves
2 tbsp Fresh parsley, chopped (for garnish)
Directions
- Pat the short ribs dry with paper towels. Season generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.
- Reduce heat to medium. Add onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.
- Stir in minced garlic and tomato paste. Cook for 1 minute until fragrant, stirring constantly.
- Pour in the red wine. Scrape up any browned bits from the bottom of the pot. Let it simmer until reduced by half, about 5 minutes.
- Return the seared short ribs to the pot. Add beef broth, thyme sprigs, and bay leaves. Ensure the liquid mostly covers the ribs.
- Bring the liquid to a gentle simmer. Cover the Dutch oven tightly with a lid. Transfer to a preheated oven at 325°F (160°C).
- Braise for 2.5 to 3 hours, or until the short ribs are incredibly tender and nearly falling off the bone. The ideal braised short ribs slow cook time yields exceptional texture.
- Carefully remove the ribs from the pot. Skim any excess fat from the sauce. Discard thyme sprigs and bay leaves.
- Return the ribs to the sauce. Serve immediately, garnished with fresh parsley. This rich dish pairs wonderfully with mashed potatoes or polenta.
Notes
- Chef’s Secret: Browning the ribs thoroughly before braising creates a rich, complex flavor base for the sauce. Don’t rush this step!
- Storage: Leftover braised short ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight.
- Substitution: For a wine-free version, substitute the red wine with an equal amount of additional beef broth and a splash of balsamic vinegar for acidity.
Mastering the braised short ribs slow cook time transforms a simple cut of meat into an extraordinary culinary experience. The patience invested in slow cooking truly pays off, yielding unbelievably tender results and a sauce that sings with deep, savory notes. This dish is perfect for special occasions or a cozy family dinner.
If you’re looking to enhance your culinary repertoire, consider exploring other robust flavors like our best beef gravy recipe, which complements many meat dishes. For more foundational flavors, learn how to make a rich beef bone broth recipe at home. Or, venture into other delicious beef preparations with our comprehensive best beef BBQ recipes guide. For further inspiration, dive into this detailed guide on how to braise meat for more techniques, or explore the rich history of short ribs on Wikipedia. And if you’re craving more delicious comfort food, you might enjoy this popular slow cooker beef bourguignon recipe. Happy cooking!
