Braised Long Bone Short Ribs
Sunday Funday: Braised Short Ribs… A Symphony for the Soul!
There’s something undeniably special about Sunday dinner. The slower pace, the lingering scent of deliciousness wafting through the house, and the promise of a comforting, soul-warming meal. Today, we’re taking Sunday dinner to flavortown with a recipe that’s as easy as it is impressive: Braised Long Bone Short Ribs.
Imagine tender, melt-in-your-mouth ribs bathed in a rich, deeply flavoured sauce. Picture yourself spooning it all over creamy mashed potatoes or a bed of fluffy rice. The aroma? A symphony of earthiness from root vegetables, a hint of sweet caramelized onions, and the unmistakable depth of red wine.
This dish isn’t just about the taste, though. The beauty of braising is that it does most of the work for you. While the ribs simmer in a magical concoction of aromatics and red wine, your kitchen fills with an intoxicating fragrance that’s pure Sunday magic. The slow cook allows the flavors to meld and intensify, culminating in a dish that’s guaranteed to impress anyone lucky enough to be at your table.
So ditch the takeout menus and embrace the Sunday slow cook. Braised Short Ribs are the perfect answer to a cozy, flavorful Sunday dinner.
Braised Long Bone Short Ribs
Ingredients
- About 5 pounds bone-in beef short ribs cut into individual ribs
- Kosher salt and freshly ground black pepper
- About 3 tablespoons avocado oil
- 1 medium yellow onions chopped
- 3 medium carrots peeled and chopped (I used baby)
- 2 celery stalks chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 bottle 750 ml dry red wine (Cabernet Sauvignon)
- 10 sprigs flat-leaf parsley
- 8 sprigs fresh thyme
- 4 sprigs fresh oregano
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 head of garlic halved crosswise
- 4 cups water
- 1 tablespoon Better Than Bouillon Beef
Instructions
- Brown Short Ribs: Preheat oven to 350°F. Season short ribs with salt and pepper. Brown short ribs in a Dutch oven over medium-high heat, working in batches.
- Sauté Vegetables: Remove short ribs and set aside. Add onions, carrots, and celery to the pot. Cook until softened.
- Create the Sauce: Stir in flour and tomato paste. Cook until deep red. Deglaze with red wine. Add short ribs with any juices. Bring to a boil, then simmer. Let the wine cook off for about 25 minutes.
- Simmer with Herbs: Add herbs, water, bouillon and garlic. Bring to a boil, cover and transfer to oven.
- Braise: Cook until short ribs are tender, about 2-2.5 hours.
- Serve: Transfer short ribs to a platter. Strain sauce and discard any fat. Serve short ribs over mashed potatoes with sauce.
