Indulge in the comforting embrace of these succulent Beef Short Ribs, a symphony of slow-cooked goodness reminiscent of the cherished home-cooked meals prepared by our grandmothers. Picture perfectly seasoned braised beef short ribs, carrots, and onions bathed in a delectable broth that transforms into a luscious gravy. These fall-off-the-bone delights, slow-cooked to mouthwatering perfection, evoke the nostalgia of classic, heartwarming dishes that filled our homes with enticing aromas.
As winter casts its chilly spell, there’s nothing like cozying up to slow-cooked recipes that infuse warmth and fragrance into your abode. Those reminiscent of the comforting, homestyle creations lovingly crafted by moms and grandmas, a welcoming respite from the frosty outdoors. The days when returning from school meant being greeted by the irresistible scents of culinary delights.
The rich flavors of these Beef Short Ribs are a delightful pick-me-up during the season’s bare landscape. Slow-cooked for about two hours, these tender ribs can be prepared effortlessly using a Dutch oven, ovenproof skillet, or a combination of a skillet and casserole dish.
Cooking Beef Short Ribs
Begin by combining flour, brown sugar, garlic powder, onion powder, cumin, and cayenne in a large bowl. Coat the short ribs with this flavorful mixture. Brown the ribs in butter over medium heat in an ovenproof skillet or Dutch oven, then deglaze the pan with a splash of wine. Introduce Worcestershire sauce, beef broth, onions, carrots, and the browned short ribs to the mix. Cover and let the magic unfold in the oven for a couple of hours until fork-tender. Transfer the meat and veggies, create a savory gravy by whisking a mixture of cold water and cornstarch into the pan juices, and serve over mashed potatoes or egg noodles.
Tips for Culinary Success
- Opt for bone-in short ribs for enhanced flavor and juiciness.
- Experiment with fresh or dried herbs such as thyme, rosemary, bay leaves, or oregano.
- Choose a quality dry red wine like cabernet sauvignon or merlot for the best taste.
- Store leftovers in the refrigerator for up to three days and reheat at reduced power in the microwave.
- For freezing, cool completely, place in a freezer-safe container, and enjoy within three months.
Understanding Beef Short Ribs
These delectable ribs are bone-in cuts derived from the brisket, chuck, or rib, showcasing a short portion of the rib bone covered by varying layers of beef. While boneless short ribs exist, the bone-in variety is preferred for its added flavor and moisture-release during slow cooking.
Unveiling the Dutch Oven
A Dutch Oven, a kitchen essential, is a sizable, heavy pot ideal for browning on the stovetop and subsequent slow cooking in the oven. Its versatility extends to soups, and even deep frying, providing a steady temperature due to its weight.
Embracing Winter Benefits
Winter, with its chilly atmosphere, unveils the opportunity to relish hearty recipes like these tantalizing Beef Short Ribs. Seize the moment, as seasons change swiftly, and before you know it, you’ll be craving salads, fruits, and grill recipes.
Recipe for Slow-Cooked Beef Short Ribs
Ingredients:
- 1/4 cup all-purpose flour
- 1 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cayenne
- 2 lbs beef short ribs
- 2–3 tablespoons butter
- 1/2 cup dry red wine
- 2 tablespoons Worcestershire sauce
- 1 can (14.5 ounces) low-sodium beef broth
- 2 medium onions, quartered
- 3 carrots, peeled and chunked
- 1 1/2 tablespoons cornstarch
- Kosher salt and freshly ground black pepper
Instructions:
- In a large ziplock bag, combine flour, brown sugar, garlic powder, onion powder, cumin, and cayenne. Shake short ribs in the mixture to coat.
- In a Dutch oven or large skillet, melt 1-2 tablespoons butter over medium heat. Brown short ribs on all sides, working in batches if necessary. Remove browned short ribs to a plate.
- Deglaze the pan with wine, stirring to incorporate browned bits. Add Worcestershire sauce, beef broth, onions, carrots, and browned short ribs. Cover and bake at 325 degrees for 2-2 1/2 hours or until tender.
- Transfer meat and veggies to a platter. Mix 1 1/2 tablespoons cornstarch with 1 1/2 tablespoons cold water, then pour into the broth mixture. Cook over medium heat to thicken. Season with salt and pepper to taste.
- Serve with the savory gravy poured over meat and veggies.
Nutritional Information:
- Serves 4
- Calories: 427
- Total Fat: 18.7g (24%)
- Cholesterol: 143.6mg (48%)
- Sodium: 541.9mg (24%)
- Total Carbohydrate: 27.5g (10%)
- Sugars: 11.3g
- Protein: 38.2g (76%)
- Vitamin A: 92%
- Vitamin C: 14%
image source : small town woman
