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Common Mistakes When Cooking Short Ribs
Who knew that deliciously tender short ribs could have a dark side? Let’s dive into the secrets and common pitfalls of cooking short ribs!
Ingrédients
- 3 pounds of bone-in short ribs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 1 bay leaf
Préparation
Preheat the oven to 350°F (175°C).
Season the short ribs with salt and pepper.
In a Dutch oven, heat olive oil over medium-high heat. Brown the short ribs on all sides and transfer to a plate.
Add chopped onion and garlic to the pot and sauté until soft.
Pour in red wine, scrapping the bottom to deglaze, and let it reduce.
Stir in beef broth, tomato paste, thyme, and bay leaf.
Return the short ribs to the pot, cover, and transfer to the oven.
Cook for 2-3 hours until the meat is tender and falling off the bone.
Ustensiles
- Dutch oven
- Wooden spoon
Astuces du Chef
En cas de problème
Variantes de la Recette
Alternatives Santé
Suggestions de Présentation
Valeurs Nutritionnelles
Régimes Compatibles
Idées de Dressage
Conservation
Idées avec les Restes
Erreurs à Éviter
Questions Fréquentes
Yes, they work well in a slow cooker; just adjust the cooking time accordingly.
They are great over mashed potatoes or polenta to soak up the sauce.
Marinating the short ribs overnight can enhance the flavor significantly.
Chicken or vegetable broth can be used, but beef broth brings the best flavor.
A dry red wine such as Cabernet Sauvignon or Merlot works well.
Cooked short ribs can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Try serving with garlic mashed potatoes, polenta, or sautéed greens.