Slow-braised Beef Short Ribs

Slow-braised Beef Short Ribs Recipe with bacon, vegetables, and red wine

Preparation time: 30 minutes | Cooking time: 60 minutes | Servings: 4-6

Introduction

Beef short ribs are a classic comfort food dish that is perfect for a cozy night in. This slow-braised recipe results in tender, flavorful meat that falls off the bone. The combination of bacon, leeks, carrots, and red wine creates a rich and savory sauce that pairs perfectly with the beef.

History

Braising meat has been a cooking technique used for centuries to tenderize tough cuts of meat. Short ribs are a popular choice for braising due to their high fat content, which helps keep the meat moist and flavorful during the long cooking process. This recipe combines traditional braising techniques with modern flavors to create a delicious and satisfying dish.

Ingredients

0.25 lb (113 g) of bacon, chopped
2 tbsp of olive oil
4 lb (1.81 kg) of short ribs, cut into 4-inch lengths
salt and freshly ground pepper
6 large leeks, sliced 0.25 inch thick
2 large carrots, finely chopped
1 onion, finely chopped
1 rib of celery, finely chopped
4 cloves of garlic, minced
3 sprigs of fresh thyme
1 bay leaf
0.5 cup of good red wine
1.5 cups of orange juice
4 cups of chicken stock

How to prepare

Add olive oil to the cooker.
Brown bacon and ribs in the pressure cooker.
Remove ribs after browning.
Discard the fat that came from the ribs after all ribs are browned.
Add leeks, carrots, onion, and celery and sauté for a couple of minutes. You may need to add some oil to do this.
Add garlic, thyme, and bay leaf. Cook for another minute.
Add wine and let it simmer and reduce until almost disappeared.
Add orange juice, chicken stock, and ribs. Cook on high pressure for 60 minutes.
Reduce the liquid after removing the ribs until it has thickened slightly.

Variations

Add mushrooms or pearl onions to the sauce for extra flavor.
Use red wine vinegar instead of red wine for a tangy twist.
Substitute beef broth for the chicken stock for a richer flavor.

Cooking Tips & Tricks

Make sure to brown the ribs before braising to develop a rich flavor.

- Sautéing the vegetables before adding the liquid helps to build layers of flavor in the sauce.

- Use a good quality red wine for the best flavor in the sauce.

- Allow the pressure cooker to naturally release the pressure for the most tender meat.

Serving Suggestions

Serve the beef short ribs over creamy mashed potatoes or buttered noodles for a comforting meal. Garnish with fresh parsley for a pop of color.

Cooking Techniques

This recipe uses a pressure cooker to speed up the braising process and create tender meat in a fraction of the time.

Ingredient Substitutions

If you don't have leeks, you can use onions instead. You can also use beef broth instead of chicken stock.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve the beef short ribs in a shallow bowl with a drizzle of the reduced sauce on top. Garnish with fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair this dish with a bold red wine, such as a Cabernet Sauvignon, to complement the rich flavors of the beef.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

This recipe contains approximately 450 calories per serving.

Carbohydrates

This recipe contains approximately 15 grams of carbohydrates per serving.

Fats

This recipe contains approximately 25 grams of fat per serving.

Proteins

This recipe contains approximately 35 grams of protein per serving.

Vitamins and minerals

Beef short ribs are a good source of iron, zinc, and B vitamins.

Alergens

This recipe contains bacon, which may be a potential allergen for some individuals.

Summary

This recipe is high in protein and fats, making it a hearty and satisfying meal. It is also a good source of vitamins and minerals, particularly iron and B vitamins.

Summary

This slow-braised beef short ribs recipe is a delicious and comforting dish that is perfect for a cozy night in. The combination of tender meat, savory sauce, and hearty vegetables creates a satisfying meal that is sure to impress. Enjoy this dish with a glass of red wine for the ultimate dining experience.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a chilly autumn day, the kind of day that calls for comfort food and a warm kitchen. I had been browsing through an old cookbook that belonged to my great-grandmother, looking for inspiration. As I turned the yellowed pages, a loose piece of paper fell out and fluttered to the ground. Curious, I picked it up and saw that it was a handwritten recipe for slow-braised beef short ribs.

The handwriting was delicate and precise, with faded ink that hinted at its age. I could tell right away that this recipe was something special. It was a labor of love, a dish that required time and patience to prepare. As I read through the ingredients and instructions, I could almost smell the rich, savory aroma of the beef as it simmered away on the stove.

I knew that I had to make this dish, to honor the generations of women who had come before me and passed down their culinary wisdom. So I gathered the ingredients and set to work, following the recipe to the letter.

The first step was to sear the beef short ribs in a hot skillet until they were browned on all sides. The sizzle of the meat as it hit the pan filled the kitchen with a mouthwatering scent. Next, I sautéed onions, carrots, and celery until they were soft and fragrant, adding depth and flavor to the dish.

I deglazed the pan with red wine, scraping up all the browned bits from the bottom to add a rich, savory undertone to the sauce. Then I added beef broth, thyme, bay leaves, and a touch of tomato paste, creating a complex and nuanced flavor profile that would only deepen as the dish cooked low and slow.

I nestled the browned short ribs back into the pot, making sure they were submerged in the liquid. Then I covered the pot and placed it in the oven, where it would braise for hours until the meat was fall-off-the-bone tender.

As the ribs cooked, the house filled with the tantalizing aroma of simmering beef and herbs. I couldn't wait to taste the final result, to savor the fruits of my labor and the wisdom of those who had come before me.

Finally, after hours of anticipation, the dish was ready. I carefully removed the pot from the oven and lifted the lid, revealing a sight that made my mouth water. The beef short ribs were bathed in a rich, velvety sauce that clung to them like a warm embrace. The meat was so tender that it practically fell apart at the touch of a fork.

I served the short ribs over creamy mashed potatoes, spooning the luscious sauce over the top. With each bite, I was transported back in time, to a simpler era when food was made with care and love. I could almost hear the whispered voices of my ancestors, guiding my hands as I prepared their cherished recipe.

As I savored the last delicious morsel, I knew that this recipe would become a staple in my own kitchen, a tradition to pass down to future generations. And as I cleaned up the kitchen, I felt grateful for the connection that food can bring, for the way it can tie us to our past and nourish us in the present.

In that moment, I realized that this recipe was more than just a dish. It was a link to my family history, a tangible reminder of the love and tradition that had shaped me into the cook I was today. And as I wiped down the counters and turned off the lights, I knew that this recipe would remain a treasured part of my culinary repertoire for years to come.