slow-braised-beef-short-ribs-garlic-fresh-thyme

Slow-Braised Beef Short Ribs with Garlic and Fresh Thyme

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Nothing quite compares to the deep, rich flavor of slow-braised beef short ribs. This dish, simmered in red wine, beef broth, and aromatic herbs like garlic and fresh thyme, results in meltingly tender meat with a savory, rich sauce. If you’re looking for a dish to impress your guests or a cozy, comforting meal to enjoy with loved ones, Slow-Braised Beef Short Ribs with Garlic and Fresh Thyme is an easy yet sophisticated choice. Perfectly braised short ribs are a true showstopper, and once you try this recipe, it will likely become a regular in your culinary repertoire.

This recipe is all about taking your time to coax out the flavors, ensuring the beef becomes fork-tender and deliciously infused with all the savory goodness of garlic, red wine, and thyme. Whether served over creamy mashed potatoes or roasted vegetables, this dish will satisfy any craving for comforting, hearty meals.

Ingredients

For the Short Ribs:

  • 3 lbs beef short ribs (bone-in)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 1 1/2 cups red wine (Cabernet Sauvignon or Merlot work well)
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • 2 tablespoons Worcestershire sauce

For Garnish:

  • Fresh thyme leaves
  • Chopped fresh parsley

Directions

Prepare the Short Ribs:

  1. Pat the beef short ribs dry with paper towels to remove any excess moisture. This will help them sear properly.
  2. Season generously with salt and freshly ground black pepper on all sides of the short ribs.

Sear the Short Ribs:

  1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Sear the short ribs in batches, making sure each side is browned to develop a deep, flavorful crust. Each side should take about 3-4 minutes.
  3. Once browned, remove the short ribs from the pot and set them aside.

Cook the Aromatics:

  1. In the same pot, reduce the heat to medium. Add the diced onion and sauté for about 5 minutes, or until softened and translucent.
  2. Add the minced garlic and cook for about 1 minute, just until fragrant.
  3. Stir in the tomato paste and cook for an additional 2 minutes to deepen the flavor, letting it caramelize slightly.

Deglaze the Pot:

  1. Pour in 1 1/2 cups of red wine (a good Cabernet Sauvignon or Merlot works perfectly). Stir well, scraping up any browned bits from the bottom of the pot. This is where a lot of flavor is locked in.
  2. Let the wine simmer for about 3-4 minutes, reducing slightly, to concentrate the flavors.

Braise the Short Ribs:

  1. Return the short ribs to the pot and add the 2 cups beef broth, Worcestershire sauce, fresh thyme sprigs, and bay leaves. The liquid should nearly cover the ribs.
  2. Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (165°C).
  3. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and falls off the bone. Every hour, check the ribs and spoon some of the braising liquid over the meat to keep it moist and flavorful.

Finish the Ribs:

  1. Once done, remove the short ribs from the pot. Skim off any excess fat from the surface of the braising liquid.
  2. Optional: For a thicker sauce, simmer the braising liquid over medium heat for 5-10 minutes to reduce it slightly, concentrating the flavors.

Serve:

  1. Transfer the short ribs to a serving platter.
  2. Drizzle the reduced sauce over the top of the ribs, ensuring they’re coated in all the savory goodness.
  3. Garnish with fresh thyme leaves and chopped parsley for a burst of color and freshness.

Serving Suggestions

  • Serve over mashed potatoes, creamy polenta, or buttery mashed cauliflower for a comforting side.
  • Pair with roasted root vegetables or buttered green beans for a well-rounded meal.
  • For an elegant touch, serve with crusty bread to soak up the delicious sauce.

Tips for Perfect Slow-Braised Beef Short Ribs

  • For extra richness, you can add a splash of balsamic vinegar or heavy cream to the braising liquid during the last 30 minutes of cooking.
  • If you’re short on time, pressure cooking is a great shortcut. You can follow the same steps but cook the short ribs under pressure for about 45 minutes.
  • These ribs taste even better the next day as the flavors meld together beautifully. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutritional Information

  • Cooking Time: 3 hours
  • Servings: 6
  • Calories: Approximately 450 kcal per serving (based on 6 servings)

FAQs

Can I use boneless short ribs for this recipe?

Yes, you can use boneless short ribs instead of bone-in. Just reduce the cooking time slightly, as boneless cuts cook a bit faster.

Can I make this dish in a slow cooker?

Absolutely! After browning the short ribs and cooking the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours, or until the meat is fall-apart tender.

What wine works best for braising short ribs?

A full-bodied red wine like Cabernet Sauvignon, Merlot, or even Zinfandel works best because it adds richness and depth to the braising liquid.

Conclusion

Slow-Braised Beef Short Ribs with Garlic and Fresh Thyme are the epitome of comfort food, combining rich, hearty flavors with tender, melt-in-your-mouth meat. This recipe is a fantastic choice for special occasions or any time you want to treat yourself to a luxurious meal. With its easy-to-follow instructions and simple ingredients, this dish will quickly become a family favorite. Pair it with your favorite sides, and you’ve got a meal that’s sure to impress!

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