The Queen's Braised Short Ribs

Looking for the ultimate short rib recipe? These braised short ribs are melt-in-your-mouth tender and so flavourful! Perfect for impressing the family. Get the recipe now!

Right then, let's dive into the magical world of braised deliciousness! ever find yourself craving that melt-in-your-mouth, fall-off-the-bone kind of comfort? well, let me tell you, this short rib recipe is your answer.

This is a rich, flavourful experience that will leave you more than happy.

The Ultimate Comfort: Queen's Braised Short Ribs

These braised beef short ribs are the kind of dish that makes a sunday roast feel extra special. we're talking about incredibly tender beef, slow-braised in a rich, savoury gravy.

Think classic sunday roast vibes but leveled up. this recipe is bound to impress anyone.

Origin Story . This is a variation of the French short ribs recipe and it takes the best of the best.

Is It Hard to Make the Best Red Wine Braised Short Ribs?

Honestly, it's easier than you think. we're talking a medium difficulty level. sure, braising takes time. however, it's more about patience than fancy knife skills.

Active cook time is minimal. honestly, the waiting is the hardest part!

This short rib recipe yields about 4-6 servings. Perfect for a cozy family dinner or a classy gathering.

Why You'll Love This Beef Short Ribs In Red Wine Sauce

Beyond the incredible taste, this dish has a few sneaky health benefits. beef is a great source of protein and iron.

It gives you the energy you need! plus, let’s be honest, it's just pure comfort on a plate.

This recipe is special because it's all about simple ingredients and slow cooking. that’s how you unlock maximum flavour. ina garten short ribs recipe are great but our version is even better! it is perfect for serving on a special occasion, for an event, or even for a cozy night in with yourself.

Are you ready to start cooking beef braised in red wine ? i personally cannot wait! next, we'll dive into the ingredient list.

This is how you can recreate this magic in your kitchen.

Right, let's get down to the nitty-gritty, shall we? we're talking about the "queen's" braised short ribs , remember? inspired by that ina garten short ribs recipe vibe.

What ingredients and gear you actually need. honestly, it's not as scary as it sounds.

Ingredients & Equipment

So, you want to nail that short rib recipe ? We're aiming for that melt-in-your-mouth, "ooh-la-la" experience. Here's what you'll need.

Main Ingredients

• Beef short ribs : 3 lbs (1.36 kg), bone-in is best. Look for well-marbled meat. This is key . If the meat looks lean, forget about it.
• Olive oil: 2 tbsp (30 ml) .
• Onion: 1 large, chopped (approx. 150g). Any onion will do, really.
• Carrots: 2 , peeled and chopped (approx. 100g).
• Celery: 2 stalks, chopped (approx. 100g).
• Garlic: 4 cloves, minced. Fresh is always better.
• Tomato paste: 1 tbsp (15 ml) .
• Dry red wine: 1 cup (240 ml) (Cabernet Sauvignon or Merlot). Seriously, don't use anything you wouldn't drink. We're not making vinegar here. A decent red makes a huge difference in that beef short ribs in red wine sauce .
• Beef broth: 4 cups (950ml) (low sodium). You don't want it too salty.
• Fresh rosemary: 2 sprigs.
• Fresh thyme: 2 sprigs.
• Bay leaves: 2 .
• Worcestershire sauce: 1 tbsp (15ml) .
• All-purpose flour: 2 tbsp , for dredging.
• Salt and pepper: To taste. Don't be shy! Seasoning is life.

For a delicious option, try the Braised Red Wine Short Ribs With Parmesan Polenta or just a simple creamy polenta. Or even mashed potatoes.

Seasoning Notes

Okay, so flavour town is the destination.

• Rosemary + thyme = a classic combo. Think herbaceous and comforting.
• Worcestershire sauce: adds that umami kick. It's that "what is that amazing flavour?" ingredient.
• Don't have fresh herbs? Use dried! About 1 teaspoon of each (rosemary and thyme) will do the trick. Just remember dried herbs are stronger than fresh, so less is more. You could also try other flavor profiles like that Half Baked Harvest vibe.

Equipment Needed

Right, onto the tools! Not much needed.

• Large Dutch oven or heavy-bottomed pot with a lid. This is essential. You need something that can go from stovetop to oven.
• Tongs. For flipping those ribs.
• Cutting board and chef's knife. Obvious, innit?
• Measuring cups and spoons. So you don't end up with a culinary disaster.

Don't have a Dutch oven? A regular oven-safe pot with a tight-fitting lid will do in a pinch. Just keep an eye on it, as it might not retain heat as well.

I promise, with these ingredients and a bit of patience, you'll have some fall-off-the-bone french short ribs recipe level amazingness.

Don't be afraid to experiment a little too. cooking should be fun, after all!. next time we can try to go for that quick braised short ribs feel.

Alright, darlings, gather 'round! let's talk about achieving the most amazing, melt-in-your-mouth braised beef short ribs . honestly, is there anything more comforting on a chilly evening? i think not.

This short rib recipe is one that's been passed down in my family for ages. well, kind of. i stole some bits from my nan, tweaked ina garten's short ribs recipe , and, if i'm honest, a little bit of half baked harvest inspired me too.

Let's get started!

Prep Like a Pro: Your Mise en Place is Key

First things first: mise en place , darling! Get all your bits chopped, measured, and ready to go. It's all about being organised, yeah?

• Essential chopping: Get that onion, carrots, and celery diced. Mince that garlic like you mean it.
• Time-saving trick: Chop the veg the day before and stash it in the fridge. Less stress on cooking day. It's all about efficiency!
• Safety tip: Watch your fingers, especially when dicing those carrots!

The Braising Ballet: A Step-by-Step Guide

Here is the best beef braised in red wine , ever!

1. Season 3 lbs of bone-in beef short ribs with salt and pepper. Dredge in 2 tbsp flour.
2. Sear those bad boys in 2 tbsp olive oil in a Dutch oven until browned. 3- 4 minutes per side.
3. Sauté 1 large chopped onion, 2 chopped carrots, and 2 chopped celery stalks until soft, about 5- 7 minutes . Add 4 minced garlic cloves and 1 tbsp tomato paste, and cook for another minute.
4. Deglaze with 1 cup of dry red wine, scraping up all those lovely browned bits. Reduce for 5 minutes .
5. Add 4 cups of beef broth, 2 sprigs of rosemary, 2 sprigs of thyme, 2 bay leaves, and 1 tbsp of Worcestershire sauce. Bring to a simmer.
6. Return the short ribs, cover, and braise in a 325° F ( 160° C) oven for 3-3. 5 hours .
7. Remove ribs. Strain liquid, reduce to make gravy, and skim fat.
8. Return the ribs to the gravy. Serve over mashed potatoes or creamy polenta. Braised red wine short ribs with Parmesan polenta is quite fancy if I do say so myself!

Pro Tips for Epic Short Ribs

Want to take your short ribs to the next level? Course you do, love!

• Expert secret: A splash of balsamic vinegar at the end? Oh my gosh, it's divine! This is way better than any French short ribs recipe
• Common mistake: Don't overcrowd the pan when searing! Sear in batches.
• Make-ahead magic: Braise the ribs a day in advance. The flavour gets even better! For a quick braised short ribs alternative, use a pressure cooker. You know?

Honestly, making beef short ribs in red wine sauce this way is a game changer. Perfect for a Sunday roast that’s fit for a queen, don't you think? I swear, this short rib with polenta will make you feel like you're dining in a fancy restaurant but in the comfort of your own home!

Right, let's chat about those recipe notes, shall we? after all, a great recipe is more than just a list of ingredients and steps.

It's about giving you the confidence to nail it every single time. i have been making variations of braised beef short ribs half baked harvest recipe for years so let's get into the weeds.

Recipe Notes for The Queen's Braised Short Ribs

Serving Suggestions: Plating like a Pro

Honestly, presentation matters. think about it: you've spent hours making this gorgeous short rib recipe , you want it to look amazing.

For a truly impressive presentation, serve each portion of beef braised in red wine over a bed of creamy mashed potatoes or, even better, short rib with polenta .

A sprinkle of fresh parsley or a dollop of horseradish cream really elevates things. if you are aiming for braised red wine short ribs with parmesan polenta , don't be shy with that parmesan.

As for sides, think about what cuts through the richness. roasted root vegetables like carrots and parsnips are perfect. alternatively, a simple green salad with a zingy vinaigrette works wonders.

And for drinks? a bold red wine, like the very wine you braised them in, obvs.

Storage Tips: Keeping it Fresh

Right, so you've got leftovers? Lucky you! These braised short ribs actually taste even better the next day. Honestly!

• Refrigeration: Store the ribs in an airtight container in the fridge for up to 3 days.
• Freezing: If you want to keep them longer, freezing is your best bet. Let the ribs cool completely, then transfer them to a freezer-safe container or bag. They'll keep for up to 2-3 months.
• Reheating: To reheat, simply pop them in a saucepan with a little of the gravy over low heat. Or, if you're feeling fancy, bake them in the oven at 325° F ( 160° C) until heated through. Make sure the internal temp is hot.

Variations: Making it Your Own

Fancy a tweak? Go for it! It's your kitchen, your rules.

• Dietary Adaptation: Want a lower-carb option? Serve your best red wine braised short ribs over mashed cauliflower instead of potatoes.
• Seasonal Swap: In the autumn, try adding a few chunks of butternut squash to the braising liquid for a touch of sweetness. In summer, think about a vibrant gremolata over the top. I make my own French Short Ribs Recipe that way.

Nutrition Basics: Fueling Your Body

Okay, let's keep this simple. a serving of these ribs is packed with protein, which is essential for building and repairing tissues.

The beef broth and vegetables also provide valuable vitamins and minerals. keep in mind that they are relatively high in fat, so portion control is key.

But hey, a little indulgence never hurt anyone, right?

Right, there you have it! I have gotten this recipe from Ina Garten Short Ribs Recipe .

Remember, cooking should be fun! don't be afraid to experiment and put your own spin on things. i like to put my twist on my mum's quick braised short ribs .

So, get in the kitchen, get your hands dirty, and get ready to enjoy some seriously delicious food. you got this!

Frequently Asked Questions

Can I make this short rib recipe in a slow cooker instead of braising it in the oven?

Absolutely! Slow cooking is a fantastic way to achieve that fall-off-the-bone tenderness. Just sear the short ribs and sauté the vegetables as instructed, then transfer everything to your slow cooker. Cook on low for 6-8 hours, or until the ribs are very tender. It's like a culinary hug – set it and forget it!

My gravy isn't thick enough. What can I do to thicken the short rib gravy?

No worries, we've all been there! You have a couple of options: create a slurry by whisking together equal parts cornstarch and cold water (about 1-2 tablespoons of each) and whisk it into the simmering gravy until it thickens. Alternatively, you can simply simmer the gravy for a longer period, allowing it to reduce naturally. Just keep an eye on it to prevent it from becoming too thick or burning. Remember, a good gravy is the heart and soul of a Sunday roast!

How long can I store leftover braised short ribs, and what's the best way to reheat them?

Leftover braised short ribs will keep in the refrigerator for 3-4 days. For best results, store them in an airtight container along with some of the gravy to keep them moist. To reheat, gently warm them in a saucepan over low heat, adding a splash of broth or water if needed to prevent them from drying out. You can also reheat them in the oven at a low temperature (around 275°F or 135°C) until warmed through. Nobody wants a dry short rib, now do they?

Are there any variations I can try with this short rib recipe to change up the flavour a bit?

Definitely! You could add a splash of balsamic vinegar towards the end of the braising process for a tangy sweetness. For a richer flavour, consider adding a couple of star anise or a cinnamon stick to the braising liquid. Some people even like to add a diced apple for a hint of sweetness and complexity. Get creative and make it your own masterpiece – that's what cooking's all about!

Can I freeze this short rib recipe?

Yes, absolutely! Braised short ribs freeze beautifully. Allow them to cool completely, then transfer them to an airtight container or freezer bag along with some of the gravy. They can be stored in the freezer for up to 2-3 months. When ready to serve, thaw them overnight in the refrigerator and reheat as described above. This is perfect for batch cooking and having a delicious meal ready whenever you fancy it!

I'm watching my weight. Are short ribs healthy, and what are some ways to make this short rib recipe healthier?

Short ribs are a richer cut of beef, so they can be higher in fat and calories. However, they also provide a good source of protein and iron. To make the recipe healthier, you can trim excess fat from the short ribs before searing. After braising, skim off any excess fat from the surface of the gravy. Serve with a side of steamed green vegetables instead of mashed potatoes. It's all about balance, innit?

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