Recipes Ideas

Braised Short Ribs Dinner Party

Braised Short Ribs Dinner Party

Braised Short Ribs Dinner Party

Looking to impress your guests at your next dinner party? Look no further than these fall-off-the-bone braised short ribs! Rich, flavorful, and sure to be a hit with everyone at the table.

Ingredients:

  • 4 lbs beef short ribs
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine
  • 2 tbsp tomato paste
  • Fresh herbs (such as rosemary and thyme)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 350°F.
  2. Season short ribs with salt and pepper. In a large Dutch oven, sear short ribs on all sides until browned. Remove and set aside.
  3. In the same Dutch oven, sauté onions and garlic until translucent. Add tomato paste and cook for another minute.
  4. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Add beef broth and herbs.
  5. Return short ribs to the pot, cover, and transfer to the oven. Cook for 3-4 hours, or until meat is tender.
  6. Serve with mashed potatoes or creamy polenta for a complete meal that will have your guests coming back for seconds!

Popular questions:

  • Can I use a different type of wine?

    • Yes, you can use any red wine that you enjoy. Just make sure it’s not too sweet.

  • Can I make this recipe in a slow cooker?

    • Yes, you can transfer the seared ribs and other ingredients to a slow cooker and cook on low for 6-8 hours.

  • Can I use boneless short ribs?

    • Yes, boneless short ribs can be used, but adjust the cooking time accordingly as they may cook faster.

  • Can I freeze leftovers?

    • Yes, you can freeze any leftover braised short ribs for up to 3 months. Just thaw and reheat before serving.

  • Can I substitute the beef broth?

    • You can use chicken or vegetable broth as a substitute for beef broth if needed.

Helpful tips:

  • Try adding a splash of balsamic vinegar for added depth of flavor.
  • Use a mix of fresh and dried herbs for a more robust flavor profile.
  • For a thicker sauce, mix a tablespoon of cornstarch with water and add it to the pot during the last hour of cooking.
  • Let the short ribs rest for 10-15 minutes before serving to allow the juices to redistribute.

Expert Secrets:

  • For even more flavor, marinate the short ribs in the wine and herbs overnight before cooking.
  • Skim off any excess fat from the surface of the braising liquid for a cleaner sauce.
  • Use a meat thermometer to ensure the short ribs reach an internal temperature of 195°F for the perfect tenderness.
  • For a smoky twist, add a teaspoon of smoked paprika to the sauce before braising.