Ultimate Beef Short Ribs
About this recipe
If you're looking for a comforting dish that will impress at any dinner table, these Ultimate Beef Short Ribs are a must-try. This recipe promises melt-in-your-mouth tenderness and rich flavor, thanks to a slow cooking method that allows the meat to absorb all the deliciousness from the ingredients.
The secret to achieving that perfect fall-off-the-bone texture lies in the careful preparation and cooking technique shared in this video. With a blend of aromatic vegetables, red wine, and beef stock, these ribs are not just a meal; they're an experience.
Ingredient notes
- Use 6-8 pieces of bone-in beef short ribs for the best results.
- The recipe calls for 750 ml of dry red wine, which is reduced to concentrate its flavor before adding to the dish.
- For the vegetables, you'll need 4 shallots, 1 leek, 3 carrots, and 3-4 celery stalks.
Tips from Essen Recipes’s video
- Let the seasoned ribs sit at room temperature for 15-20 minutes before cooking; this helps the seasoning penetrate the meat better.
- Searing the ribs in batches is crucial to maintain a hot pan, which ensures good browning and builds flavor for the sauce.
- Simmer the red wine until reduced by about one third to concentrate its flavor before adding it to the pot.
Good to know
- How long do I need to cook the short ribs?
- Cook the short ribs in the oven for about 3½-4 hours until the meat is incredibly tender.
- What should I serve with the beef short ribs?
- The video suggests spooning creamy mashed potatoes onto a plate and placing a short rib on top, then pouring the red wine sauce over everything.
No life story here — the video and the recipe are the whole point. All credit to Essen Recipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Season the short ribs generously with salt and pepper.
- 2
Dust the ribs lightly with flour.
- 3
Let the ribs sit for 15-20 minutes at room temperature to allow the seasoning to penetrate the meat.
- 4
Heat butter in a heavy-bottomed pan and sear the ribs until deeply browned on all sides, doing this in batches to keep the pan hot.
- 5
Remove the ribs and set aside.
- 6
In the same pot, cook the shallots for about 10 minutes over low heat to lightly caramelize them.
- 7
Add the leek to the pan and cook for a minute.
- 8
Add the carrots and celery, and cook slowly for another 5 minutes.
- 9
Simmer the red wine in a saucepan until reduced by about one third.
- 10
Add sliced garlic and tomato paste to the pot, mix well, and cook for a further minute.
- 11
Pour in the reduced wine and return the ribs to the pot.
- 12
Add thyme and bay leaves, then pour in the beef stock.
- 13
Cover with a lid and cook in the oven for about 3½-4 hours until the meat is incredibly tender.
- 14
Let the ribs cool for 20 minutes in the sauce.
- 15
Strain the braising liquid into a saucepan and simmer on medium to low heat until the sauce becomes rich and slightly thick.
- 16
Add red wine vinegar, then check and adjust the seasoning if needed.
- 17
Spoon creamy mashed potatoes onto a warm plate, place a short rib on top, and generously pour the red wine sauce over everything.
Heads up — we had to guess a little:
- The quantity of butter is inferred as it is not specified in the original signals.
Credit where it’s due: this recipe was transcribed from Essen Recipes’s original video on YouTube. Follow them there — it’s their dish.
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