Melt-in-Your-Mouth Classic American Braised Short Ribs

Here’s a recipe for classic American braised short ribs – a dish that’s sure to become a family favorite.

Ingredients

• 4 lbs beef short ribs, bone-in
• Salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups dry red wine
• 2 cups beef broth
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instructions

1. Prep the ribs: Season the short ribs generously with salt and pepper. Let them sit at room temperature for about 30 minutes.
2. Sear the meat: Heat the oil in a large Dutch oven over medium-high heat. Add the short ribs and sear until deeply browned on all sides, about 2-3 minutes per side. Transfer the ribs to a plate.
3. Create the flavor base: In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
4. Build the braising liquid: Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
5. Braise: Add the beef broth, bay leaves, thyme, and rosemary. Return the short ribs to the pot, along with any accumulated juices. Bring to a simmer, then cover and transfer to a preheated 325°F (165°C) oven.
6. Low and slow: Let the short ribs braise for 2.5 to 3 hours, or until the meat is fall-off-the-bone tender.
7. Finish the sauce: Remove the ribs from the pot and tent with foil to keep warm. Strain the braising liquid and return it to the pot. Simmer over medium heat until reduced and slightly thickened, about 10-15 minutes.

Serving Suggestions

Serve these mouthwatering short ribs over a bed of creamy mashed potatoes, with a side of roasted vegetables. The tender meat will practically melt in your mouth, while the rich sauce ties everything together in a symphony of flavors.

For the perfect mashed potatoes, boil Yukon Gold potatoes until tender, then mash with warm milk, butter, and a touch of sour cream for extra richness.

As for the roasted vegetables, I love a mix of carrots, parsnips, and Brussels sprouts. Toss them with olive oil, salt, and pepper, then roast at 400°F (200°C) for about 25-30 minutes until caramelized and tender.

The beauty of this dish lies in its simplicity and depth of flavor. Each bite is a comforting reminder of why classic American cuisine holds such a special place in our hearts. So gather your loved ones, pour a glass of that leftover red wine, and savor every moment of this delicious meal.

Bon appétit!