PERFECT Tender, Flavourful Beef Short Ribs!
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Fall-apart beef served with a rich and meaty red wine gravy. This is serious comfort food. The whole family devours my Crockpot Short Ribs! Plus they make THE BEST leftovers too.
Free printable recipe is available on our site:
Ingredients
Short Ribs:
1 tbsp oil
4 meaty beef short ribs
1 onion peeled and chopped
3 cloves garlic peeled and minced
240 ml (1 cup) red wine
640 ml (2+ ¾ cups) beef stock (water + 3 beef stock cubes is fine)
1 tsp dried thyme
1 tbsp tomato puree/paste
1 tsp sugar
2 bay leaves
¼ tsp salt
¼ tsp pepper
1 tbsp Worcestershire sauce
For the gravy:
2 tbsp cornstarch/cornflour
5 tbsp cold water
To Serve:
Creamy Mashed potato
Green Vegetables
Instructions:
1. Heat the oil on high in a large frying pan (or using the searing function of your slow-cooker if it has one). Place the short ribs in the pan and brown on all sides. This should take about 10 minutes.
2. Add in the onion and cook for a further 2 minutes, whilst stirring.
3. Add in the garlic and heat through for a minute, then add in the red wine.
4. Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients.
5. Stir together and bring to a simmer, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.
6. To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan.
Heat the sauce over a high heat until bubbling.
7. Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking - until the gravy thickens. You may not need all of the cornstarch. You’re looking for a nice gravy of a medium-thick consistency.
8. Turn off the slow cooker and place one short rib on top of a pile of mash. Pour over a little gravy, and repeat with the other 3 short ribs.
Notes:
Can I make it in the oven?
Yes - cook in a dutch oven or heavy-based pan with a lid at 140C/275F for 3-4 hours. Check every half hour or so in the last couple of hours of cooking and top up with more stock if needed. It will need to have at least a couple of cups (480ml) of cooking liquid left at the end to make the gravy.
Can I make it ahead?
Yes. Once cooked, cool quickly in the cooking liquid (do this before making the gravy), then cover and refrigerate Reheat in a pan (with the cooking liquid) with a lid in the oven at 160C/320F for 30-40 minutes, until piping hot throughout. Reheating in the liquid will help keep the meat moist. You may need to add a little more stock to ensure you have enough to make gravy once the meat has heated through.
Can I freeze it?
Yes. Leftovers can be cooled quickly with any leftover gravy, covered and frozen. Defrost overnight in the refrigerator, then reheat in a pan with a lid in the oven at 160C/320F for 30-40 minutes, until piping hot throughout. You may need to add a splash of hot water or stock so the gravy doesn't dry out.
Can I make it gluten free?
Yes, this recipe is already gluten free if you use gluten free stock. Also check your red wine brand and tomato puree/paste is gluten free.
What can I replace the wine with?
Simply replace with the same amount of stock plus an extra tablespoon of Worcestershire sauce (or 1 tbsp balsamic vinegar).
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How to Braise Beef Short Ribs - Food Wishes
I thought I had a winner when I decided to braise some beef short ribs in apple cider, spiked with Korean chili paste, but I could not have been more disappointed.
The good news is that despite not tasting anything close to what I wanted, the short ribs were perfectly cooked, and so this was rebranded as a “How to Braise Beef Short Ribs” techniques video. Enjoy!
To become a Member of Food Wishes, and read Chef John’s in-depth article about How to Braise Beef Short Ribs, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Here are the ingredients amounts I used just in case you want to play around with the recipe:
Korean Chili Cider-Braised Beef Short Ribs
Ingredients for 4 portions:
3 1/2 pounds “English-cut” Beef Short Ribs (about 6 three-inch wide pieces)
1 tablespoon kosher salt (or 2 teaspoon fine salt)
freshly ground black pepper to taste
cayenne to taste
3 tablespoons Korean chili paste (Gochujang), 2 tablespoons for marinade, 1 for braising liquid
4 garlic cloves, thinly sliced or minced
1 yellow onion, thinly sliced
1 rib celery, sliced into 1/4 inch pieces
2 tablespoons tomato paste
3 cups hard apple cider, or non-alcoholic apple cider
1 cup chicken broth
Braised Beef Short Ribs // Holiday or any day /Step by Step ❤️
These Braised Beef Short Ribs are absolutely heavenly, comfort food at its best! This dish is a perfect holiday or any day meal, it is a favorite during Christmas, because every body loves it and asks for it, and it can also be prepared for Sunday dinners or any occasion. The combination of flavors in this dish are out of this world, I have come up with the perfect seasoning and I know you will love it too. I love serving it with crusty bread to mop up the delicious gravy, and garlic onion and butter mashed potatoes, but they go perfect with white rice, polenta or other. I hope you give this recipe a try, you can thank me later.❤️
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INGREDIENTS————————-
3 1/2 lbs Beef Short Ribs (about 8)
1 med/ large chopped onion
1 1/4 C. Diced Carrots
1 1/4 C. Chopped Celery
3 Fresh Thyme sprigs
1 1/2 tsp Crushed dry Rosemary (or fresh)
1 1/2 tsp Brown Sugar
1 C. Crushed tomatoes
1 1/2 Tbsp Tomato Paste
4 1/2 C. Beef Broth
4 Large minced garlic Cloves
1 Large Bay Leaf
2 Tbsp Red Wine Vinegar
Salt as needed
Pepper as needed
All purpose flour (for meat)
SERVED WITH CRUSTY Baguette bread and Garlic butter and onion mashed
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#braisedbeef
#shortrib
#rachelcookswithlove
Short Ribs Recipe
Beef Short Ribs from Lirim...Tender, fall of the bone meat, what more could you want?
Why Braised Short Ribs are a perfect make ahead meal.
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Inspired from @ProHomeCooks video ➡️
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Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
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Edited in: Premiere Pro
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This is My Favorite Meal of All Time | Tender & Delicious Braised Beef Short Ribs
The most common question I get is either What's your favorite food or What's your favorite thing to cook - the answer to both of those questions is BEEF SHORT RIBS! Checkout the video to find out why. Meet me in the kitchen and let's #makeithappen
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Shopping List:
2-3 lbs Beef Short Ribs (Bone in or Boneless - boneless ribs will cook faster)
2 cups red wine (cabernet or merlot)
2 cups beef broth
1 tbsp beef base
1-2 tbsps dijon mustard
2 tbsps tomato paste
2-3 carrots
2-3 stalks of celery
1-2 onions
2 bay leaves
rosemary and thyme
1 tbsp worcestershire sauce
1 tbsp low sodium soy sauce
salt, pepper, garlic, onion powder
Slurry: 2-3 tbsps corn starch + 1/4 cup cold water
Directions:
Begin by salting your short ribs 2-24 hours prior to cooking (preferably overnight). Heat your skillet over high head and add 1 tbsp avocado oil. Sear short ribs in batches until golden brown on all sides. Once all short ribs are seared, remove them and set aside. Reduce heat and add the celery, carrots, and onion. Sweat the veggies for 3-5 minutes and season with salt, pepper, garlic, onion powder. Add tomato paste and dijon mustard and mix to combine. Deglaze with red wine and bring to a boil for 2-3 minutes. Add short ribs to your pressure cooker or instant pot. Add the veggies and wine from the skillet to the pressure cooker along with 2 cups of beef broth. Season again and add worcestershire and soy sauce. Add fresh herbs and set for high pressure 55 minutes. (If using the oven, cover in a baking dish or dutch oven and bake at 325 for 3.5 hours or until fork tender.