Braise Beef Short Ribs With No Wine

Braising is the best style to cook short ribs, and this simple recipe teaches you how to go flavorful, fall-off-the-os meat with ease.

I honey a good braise, and when done properly, it yields a dish much greater than the sum of its parts. Though it takes a good corporeality of time, much of it is very hands off and the majority of the work is done by your oven.

How to Make Braised Brusque Ribs

There are tons of dissimilar ways that you lot can flavor braised short ribs, but the steps to making them remain the same. To start, pat the meat dry out and season with table salt, pepper, and any other spices you want to include. Then you can proceed with browning the meat in a pot with some oil. Patting the meat dry before adding to the pot helps to get a good sear and encourage browning. One important tip with this pace is to not overcrowd the pan as doing then makes it difficult to get the nice dark-brown chaff that we want.

Next, the meat gets set aside and we move on to aromatics, herbs, and whatsoever else you might desire to include. I keep it simple with onion and thyme in the recipe below, simply some other things you could add are leeks, fennel, garlic, love apple paste, carrots, celery, rosemary, mushrooms, potatoes, etc. (Lots of options, obvi.)

Afterwards the flavor agents have had some fourth dimension in the pot, I add a bit of flour. This will help to thicken the liquid that we add together later on to result in a luscious sauce. As you can see in the photos, the sauce at the end of the braising process isn't super thick with just i teaspoon of flour, so feel free to utilize more if you adopt a thicker gravy.

Speaking of liquid, this recipe simply calls for beef stock, but some other ingredients to consider are wine, whiskey, beer, tomato plant sauce/purée, milk, or even cola. (I also add in a few bay leaves to the mix, merely don't sweat it if you don't have any in your pantry.)

Lastly, merely pop on a hat and throw it in the oven until the brusque ribs are nice and tender. Unless the hat to your pan is super tight fitting, a skillful amount of liquid will still escape from the pan (as yous can see in the images in this post). If you want to keep more than of the liquid around to use equally a gravy to spoon over mashed potatoes, then you can put a layer of foil on elevation of the pot before topping with the chapeau to help seal in more moisture.

And voila! That's how you make braised curt ribs in the oven.

Prep Fourth dimension: 5 minutes

Cook Time: 2 hours 25 minutes

Full Time: 2 hours thirty minutes

Braising is the best mode to cook curt ribs, and this unproblematic recipe teaches you how to get flavorful, autumn-off-the-bone meat with ease.

Ingredients

• Vegetable oil, for searing (or other neutral oil)
• 2 pounds beef brusk ribs
• Kosher salt and black pepper
• ane yellow onion, sliced
• ane teaspoon stale thyme
• 1 teaspoon to one tablespoon all-purpose flour (See Note)
• 1 quart unsalted or low-sodium beef stock
• 3 stale bay leaves

Instructions

1. Heat the oven to 350˚F.
2. Heat a thin layer of oil in a Dutch oven or other large oven-safety pot with a chapeau over medium-high heat. Meanwhile, pat the short ribs dry with paper towels and season all over with salt and pepper. Sear the short ribs (in batches if necessary) until browned all over, calculation more than oil as needed, and and so transfer to a platter.
3. In the aforementioned pot, add together the onion, thyme, and some table salt and pepper (and more oil if the pot is dry out), and cook, stirring occasionally, until the onions start to soften, a few minutes. Sprinkle with the flour and cook for about 1 minute more while stirring.
4. Add the beef stock, bay leaves, and browned brusque ribs back to the pot, let come up to a simmer, encompass, and identify in the oven until tender, almost 2 hours. Serve.

Notes

The amount of flour used depends on how thick you want the gravy. For reference, only 1 teaspoon was used in these pictures.

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Source: https://www.thehungryhutch.com/simple-braised-short-ribs-recipe/

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