Melt-in-Your-Mouth Beef Short Ribs Recipe

Alright, so picture this: it’s a chilly evening, and you’re cozied up at home—maybe you’ve got a glass of red wine in hand—and you can smell the rich, savory aroma of beef short ribs wafting through the kitchen. Trust me, these ribs, when cooked right, just melt in your mouth. They’re so tender, you’ll wonder why you didn’t try making them sooner! The best part? This recipe is just… um, a little bit of love and patience away!

Why You’ll Crave It

• Seriously, the texture is out of this world—tender doesn’t even cover it!
• The flavor? Oh, it’s a cozy hug in a dish… rich and satisfying!
• Perfect for any gathering—you’ll have everyone asking for seconds.
• The aroma while it cooks… it’s basically a mood setter for the night.
• Plus, it’s surprisingly easy once you get the hang of it—like, really!

My family fights over the last one… I mean, who can resist?

What You’ll Need

• Beef short ribs: about 1.5 kg, these should be nice and marbled for that melt-in-your-mouth goodness
• Olive oil: 2 tablespoons, because we need that sizzle
• Sea salt: 1 teaspoon, to bring out all the flavors
• Ground black pepper: 1 teaspoon, a must for seasoning
• Onion: 1 large, chopped, adds that sweet flavor
• Carrots: 2 medium, chopped, a touch of sweetness
• Celery: 2 sticks, chopped, some crunch!
• Garlic: 4 cloves, minced—because garlic is life
• Fresh thyme: a few sprigs for that earthy aroma
• Bay leaves: 2, they just work magic
• Beef stock: 500 ml to keep everything, um, moist and flavorful
• Red wine: 250 ml—totally optional, but it enhances everything
• Tomato purée: 2 tablespoons, for some rich depth
• Worcestershire sauce: 1 tablespoon, it just makes it better!

Easy How-To

Getting Started

First things first… bring those beef short ribs to room temp. I know, it sounds fancy, but it helps them cook evenly. Pat them dry with paper towels—that way, they’ll get that nice crust when you sear them. Oh, and don’t skip this part! Next, it’s time to season. Generously sprinkle salt and pepper all over those beauties; we want flavor in every bite.

Searing the Ribs

Heat up a splash of olive oil in a large skillet or Dutch oven over medium-high heat… You want it nice and hot, not smoking though! Add those short ribs in batches—if you crowd them, they steam instead of sear, and we don’t want that! Sear for about 2-3 minutes per side until they’re beautifully browned, then set them aside.

Cooking the Veggies

Now, lower the heat a smidge to medium and toss in chopped onions, carrots, and celery. Stir those around for about 5-7 minutes until softened, feeling that beautiful aroma fill the kitchen. Next, in goes the garlic for 1 more minute—trust me, you’ll love how it smells!

Building Flavor

Now, here’s where it gets fun! Add that tomato purée, beef stock, and red wine (if you’re using it) to the pot. Scrape the bottom to lift any of those tasty browned bits… they’re full of flavor! And then, let’s bring back those glorious ribs, making sure they’re nicely submerged in the liquid. Add your thyme and bay leaves; this is where the magic happens!

Slow Cooking Time

Cover it up and pop it in a preheated oven at 150°C (300°F). Now, just… relax. Let it cook for about 3 hours—yes, 3 hours! Just check in on it now and then, and enjoy the smell filling your home. Your patience will pay off.

Finishing Touches

Once it’s done cooking, carefully remove the ribs. If you feel like it, strain out those veggies and herbs, and reduce the cooking liquid on the stove to get a rich sauce—so good! Drizzle that goodness over the ribs and garnish with fresh herbs if you like. Voila, it’s ready to serve!

Good to Know

• Don’t rush the slow cooking—trust the process, and the tender meat will be worth it!
• If you don’t have a Dutch oven, a heavy pot works too—just keep an eye on it!

Serving Ideas

• Serve with creamy mashed potatoes to soak up all that delicious sauce—so comforting!

Top Tricks

• For extra flavor, consider marinating the ribs overnight with salt and spices. It makes a difference!

Frequently Asked Questions

What types of beef short ribs are best for this recipe?

Look for well-marbled beef short ribs, which are best for tenderness and flavor. Cuts from the chuck or plate area are usually preferred!

Can I use a slow cooker for this recipe?

Absolutely! Just follow the same searing and deglazing steps before transferring everything into the slow cooker. It works wonderfully!

How long should I cook beef short ribs?

For the best results, aim for around 2.5 to 3 hours until they’re perfectly tender… like, just falling off the bone!

What can I serve with beef short ribs?

Think creamy mashed potatoes, roasted veggies, or even a fresh salad. Anything refreshing pairs beautifully with the rich ribs!

Can I make beef short ribs in advance?

Yes, yes, yes! Making them ahead is a great idea—they often taste even better the next day as all the flavors meld together!

Conclusion

This beef short ribs recipe is such a comfort food classic. The slow cooking, paired with all those ingredients, will give you tender, melt-in-your-mouth ribs that are perfect for any meal. You can easily impress family or friends, and I promise they’ll be asking for your secret! So, get cooking… you won’t regret it.

More recipes suggestions and combination

Classic Mashed Potatoes

These are the ultimate side for soaking up that delicious sauce. Comfort food at its best!

Roasted Seasonal Vegetables

Think about roasting some carrots and parsnips—simple, delicious, and they balance out the richness of the beef.

Garlic Bread

Serve with warm, crusty garlic bread, you’ll want it for mopping up the sauce… trust me!

Coleslaw

A nice, crunchy coleslaw can be a refreshing contrast to the tender ribs and it just works so well!

Red Wine Reduction Sauce

If you want to elevate it a bit, make a red wine reduction—adds such a nice touch.

Herb-Infused Polenta

Try creamy polenta infused with fresh herbs—it’s a delightful twist on traditional sides!