#braisedbeef

Italian Braised Short Ribs are a tasty and comforting dish that is great for a cozy dinner. Slow braising makes meat that is tender and juicy, and the tomato and herb flavors make it taste even better.

Ingredients: 4 lbs beef short ribs. Salt and black pepper to taste. 2 tbsp olive oil. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 4 cloves garlic, minced. 1 cup red wine. 1 can 28 oz crushed tomatoes. 2 cups beef broth. 2 bay leaves. 1 tsp dried thyme. 1 tsp dried rosemary. 1/4 cup fresh parsley, chopped for garnish.

Instructions: Warm the oven up to 325F 160C. Add a lot of salt and pepper to the short ribs. In a big Dutch oven, heat the olive oil over medium-high heat. It takes about 5 minutes per side to brown the short ribs on all sides. Take it out and set it aside. You can put the onion, carrots, and celery in the same pot. About 5 minutes of cooking will soften the food. After you add the garlic, cook for one more minute. Add the red wine and scrape the bottom of the pot to get rid of any browned bits. Boil some beef and add some crushed tomatoes, bay leaves, thyme, and rosemary. Use a stir to mix. Put the short ribs back in the pot and cover them with the liquid. Cover and put in an oven that has already been heated. Let the meat cook for three to four hours, or until it is soft and falls off the bone. When the short ribs are done, take them out of the pot and skim off any extra fat that forms on top of the sauce. Put chopped parsley on top of the short ribs and serve them with the sauce.

Prep Time: 20 minutes

Cook Time: 240 minutes

The braised beef short ribs are very tender and full of flavor because they are cooked slowly in a rich broth with herbs and vegetables that smell great. Just right for a cozy dinner!

Ingredients: 6 beef short ribs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 4 cloves garlic, minced. 2 cups beef broth. 1 cup red wine. 2 tablespoons tomato paste. 2 sprigs fresh thyme. 2 sprigs fresh rosemary. 2 bay leaves.

Instructions: Preheat the oven to 350F 175C. Season the short ribs generously with salt and pepper. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside. In the same pot, add chopped onion, carrots, celery, and garlic. Cook until vegetables are softened, about 5 minutes. Stir in beef broth, red wine, tomato paste, thyme, rosemary, and bay leaves. Return the short ribs to the pot, nestling them into the liquid. Cover the pot and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is fork-tender. Once done, remove the pot from the oven and discard the bay leaves, thyme, and rosemary sprigs. Serve the braised short ribs hot, spooning the sauce over the top.

Prep Time: 20 minutes

Cook Time: 180 minutes

Fall-off-the-bone ribs coated in a sticky, flavorful honey garlic glaze — perfect for a cozy dinner or weekend treat

Full recipe here:

Beef short ribs are braised in a rich sauce until they are tender and juicy. They are then served over creamy, cheesy grits. This hearty dish is great for a dinner that makes you feel good.

Ingredients: 4 lbs beef short ribs. Salt and black pepper to taste. 2 tbsp olive oil. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 4 cloves garlic, minced. 2 cups beef broth. 1 cup red wine. 1 tbsp Worcestershire sauce. 1 bay leaf. 1 cup stone-ground grits. 2 cups water. 2 cups milk. 1 cup shredded cheddar cheese. 2 tbsp butter.

Instructions: Preheat the oven to 350F 175C. Season the short ribs with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs until browned on all sides, about 3-4 minutes per side. Remove the short ribs and set aside. Add diced onion, carrots, celery, and minced garlic to the Dutch oven. Cook until vegetables are softened, about 5 minutes. Return the short ribs to the Dutch oven. Pour in beef broth, red wine, Worcestershire sauce, and add bay leaf. Bring to a simmer, then cover and transfer to the preheated oven. Braise in the oven for 2.5 to 3 hours, or until the meat is tender and falling off the bones. In the meantime, prepare the cheesy grits. In a medium saucepan, bring water and milk to a boil. Gradually whisk in the grits, reduce heat to low, and simmer until thickened, stirring occasionally, about 20-25 minutes. Stir in shredded cheddar cheese and butter until melted and creamy. Season the cheesy grits with salt and black pepper to taste. Serve the braised short ribs over the cheesy grits. Garnish with fresh herbs if desired.

Prep Time: 20 minutes

Cook Time: 180 minutes

Indulge in the rich flavors of Barolo wine with these succulent beef short ribs braised to perfection. The deep, complex notes of the wine infuse into the meat, creating a luxurious dining experience.

Ingredients: 4 beef short ribs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 4 cloves garlic, minced. 2 cups Barolo wine. 2 cups beef broth. 2 bay leaves. 1 tablespoon fresh thyme leaves. 1 tablespoon tomato paste. 2 tablespoons butter.

Instructions: Preheat the oven to 325F 163C. Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside. In the same pot, add diced onion, carrots, celery, and garlic. Cook until softened, about 5 minutes. Stir in tomato paste and cook for another 2 minutes. Return the short ribs to the pot. Add Barolo wine, beef broth, bay leaves, and thyme leaves. Bring to a simmer. Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender. Remove the short ribs from the pot and set aside. Strain the braising liquid, discarding solids. Return the liquid to the pot. Simmer the liquid over medium heat until it thickens slightly, about 10 minutes. Stir in butter until melted and the sauce is glossy. Serve the short ribs with the sauce spooned over the top. Enjoy with a glass of Barolo wine!

Prep Time: 20 minutes

Cook Time: 180 minutes