Beef Short Ribs Recipe

Beef short ribs: These are the star of the dish, providing rich, meaty flavor and tenderness when slow-cooked.

Olive oil: Used for browning the ribs and sautéing the onions, adding a subtle richness.

Onion: Adds sweetness and depth to the sauce as it cooks down.

Garlic: Provides a robust, aromatic flavor that complements the beef.

Beef broth: Forms the base of the sauce, adding savory depth and moisture.

Red wine: Enhances the sauce with its rich, complex flavors and helps tenderize the meat.

Tomato paste: Adds a concentrated tomato flavor and helps thicken the sauce.

Thyme: Fresh sprigs infuse the dish with a subtle, earthy aroma.

Rosemary: Adds a fragrant, pine-like flavor that pairs well with beef.

Salt: Enhances all the flavors in the dish.

Pepper: Adds a touch of heat and complexity.

When browning the beef short ribs, make sure not to overcrowd the dutch oven. Browning in batches ensures that each piece gets a nice, caramelized crust, which adds depth of flavor to the final dish.

• beef short ribs - Substitute with seitan: Seitan has a meaty texture and can absorb flavors well, making it a great vegan alternative to beef short ribs.

• olive oil - Substitute with olive oil: Olive oil is already vegan and does not need a substitute.

• onion - Substitute with onion: Onion is already vegan and does not need a substitute.

• garlic - Substitute with garlic: Garlic is already vegan and does not need a substitute.

• beef broth - Substitute with vegetable broth: Vegetable broth provides a rich, savory base without any animal products.

• red wine - Substitute with red wine: Red wine is already vegan, but ensure it is certified vegan as some wines use animal-derived fining agents.

• tomato paste - Substitute with tomato paste: Tomato paste is already vegan and does not need a substitute.

• fresh thyme - Substitute with fresh thyme: Fresh thyme is already vegan and does not need a substitute.

• fresh rosemary - Substitute with fresh rosemary: Fresh rosemary is already vegan and does not need a substitute.

• salt - Substitute with salt: Salt is already vegan and does not need a substitute.

• pepper - Substitute with pepper: Pepper is already vegan and does not need a substitute.

• Allow the beef short ribs to cool to room temperature before storing. This prevents condensation from forming inside the storage container, which can lead to soggy meat.

• Use an airtight container or heavy-duty freezer bags to store the short ribs. This helps to maintain their flavor and prevent freezer burn.

• If using a container, place a layer of plastic wrap directly on top of the short ribs before sealing the lid. This adds an extra layer of protection against air exposure.

• Label the container or bag with the date and contents. This ensures you know exactly what you have stored and when it was prepared.

• For optimal freshness, store the short ribs in the refrigerator for up to 3-4 days. If you plan to keep them longer, freezing is the best option.

• To freeze, place the short ribs in the coldest part of your freezer. They can be stored for up to 3 months without significant loss of quality.

• When ready to reheat, thaw the short ribs in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the short ribs gently to avoid drying them out. You can use a microwave, oven, or stovetop. If using the oven, preheat to 325°F (163°C) and cover the short ribs with foil to retain moisture.

• Add a splash of beef broth or red wine when reheating to enhance the flavor and keep the meat juicy.

• Serve the reheated short ribs with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the beef short ribs in an oven-safe dish and cover with aluminum foil to retain moisture.
  3. Reheat for about 20-25 minutes, or until the meat is warmed through.
  4. For a crispy exterior, remove the foil for the last 5 minutes of reheating.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of beef broth or red wine to prevent sticking.
  2. Place the short ribs in the skillet and cover with a lid.
  3. Reheat for about 10-15 minutes, turning occasionally, until the meat is heated through.

• Microwave Method:

  1. Place the short ribs in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap.
  2. Add a small amount of beef broth to keep the meat moist.
  3. Microwave on medium power for 2-3 minutes, then check and stir.
  4. Continue microwaving in 1-minute intervals until the meat is thoroughly heated.

• Slow Cooker Method:

  1. Place the short ribs in the slow cooker and add a bit of beef broth or red wine.
  2. Set the slow cooker to low and reheat for 1-2 hours, or until the meat is warmed through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the short ribs in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and reheat for about 1 hour.
  4. Remove from the bag and, if desired, sear in a hot skillet for a minute on each side to refresh the crust.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for browning meat and slow-cooking in the oven.

• Oven: Preheats to 325°F (163°C) for slow-cooking the short ribs until tender.

• Tongs: Useful for turning and removing the short ribs from the pot.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a stable surface for chopping the onion and mincing the garlic.

• Measuring cups: Used to measure out the beef broth and red wine accurately.

• Measuring spoons: Used to measure the olive oil and tomato paste.

• Wooden spoon: Ideal for stirring the ingredients in the pot without scratching the surface.

• Ladle: Useful for serving the broth and sauce once the dish is ready.

• Thermometer: Optional, but can be used to check the internal temperature of the meat if desired.

• Serving platter: For presenting the cooked short ribs before serving.

Prepare ingredients in advance: Chop the onion and garlic the night before to save time on cooking day.

Use a slow cooker: Instead of the oven, use a slow cooker to make the short ribs tender without constant monitoring.

Pre-mix the sauce: Combine the beef broth, red wine, and tomato paste ahead of time to streamline the process.

Batch cook: Double the recipe and freeze half for a quick meal later.

Quick release herbs: Use dried thyme and rosemary instead of fresh to save prep time.