Description
A comforting dish featuring tender, flavorful beef short ribs slow-cooked to perfection, ideal for gatherings and family dinners.
Ingredients
- 8 beef short ribs (English cut)
- 1 tablespoon kosher salt
- 1 tablespoon garlic, minced
- 1 tablespoon ground black pepper
- 1 tablespoon fennel seed
- 2 tablespoons extra virgin olive oil
- 1/3 cup celery, finely chopped
- 1/2 cup carrots, finely chopped
- 1/3 cup shallots, finely chopped
- 3 oz tomato paste
- 1/2 cup diced tomatoes (canned or fresh)
- 1 and 1/4 cup beef broth
- 1/2 cup pomegranate juice or dry red wine
- 1 teaspoon garlic, chopped
- 1/2 teaspoon ground oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh basil, roughly chopped
- 1/4 teaspoon dried rosemary
Instructions
- Preheat the oven to 275°F (135°C).
- Rub the short ribs with a mixture of salt, pepper, and fennel seeds. For deeper flavors, wrap the ribs in plastic wrap and refrigerate for at least an hour.
- In a large Dutch oven, heat the olive oil over medium-high heat and sear the ribs on all sides until browned. Transfer to a plate.
- Lower the heat to medium, add the minced garlic, and sauté for about one minute until fragrant.
- Add shallots and sauté until softened, about one minute. Then add celery and carrots, sautéing for another three minutes.
- Stir in tomato paste, diced tomatoes, beef broth, pomegranate juice (or red wine), chopped garlic, oregano, thyme, and smoked paprika. Mix well.
- Let the mixture simmer for 10-15 minutes to reduce slightly.
- Return the short ribs to the pot, ensuring they are submerged. Cover and transfer to the oven.
- Braise for 3 to 3 1/2 hours, flipping the ribs halfway through.
- Serve hot with the braising liquid over the ribs.
Notes
For best results, marinate the ribs overnight and ensure there is enough liquid while braising. Rest the ribs after cooking before serving.
- Prep Time: 60 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American