Beef short ribs are a culinary delight that can transform any ordinary meal into a memorable feast. Once you master the art of cooking beef short ribs on the stove, you'll find yourself constantly yearning for that tender, fall - off - the - bone meat. Not only are they incredibly delicious, but this is also a one - pot recipe, which means less time spent on doing the dishes later.
Let's start with the ingredients. You'll need a good quality of beef short ribs. Look for ribs that have a good amount of marbling, as this will contribute to the tenderness and flavor of the meat. Along with the ribs, gather some onions, garlic, carrots, and celery. These vegetables will form the base of a rich and savory sauce. You'll also need some tomato paste, beef broth, red wine, and a blend of herbs and spices such as thyme, rosemary, and black pepper.
First, prepare the beef short ribs. Pat them dry with a paper towel to remove any excess moisture. This step is crucial as it helps the ribs sear properly. Season the ribs generously with salt and pepper. Heat a large, heavy - bottomed pot over medium - high heat. Add a small amount of oil to the pot. Once the oil is hot, carefully place the seasoned short ribs in the pot. Sear the ribs on all sides until they develop a beautiful golden - brown crust. This searing process locks in the juices and adds a wonderful depth of flavor to the meat. Remove the seared ribs from the pot and set them aside.
Next, it's time to prepare the vegetable base. In the same pot where you seared the ribs, add the chopped onions. Sauté them until they become translucent and start to turn golden. Then, add the minced garlic and continue to cook for another minute or so until the garlic becomes fragrant. Add the chopped carrots and celery to the pot and cook for a few more minutes until they start to soften. Stir in the tomato paste and cook it for a couple of minutes, allowing it to caramelize slightly. This will enhance the flavor of the sauce.
Now, it's time to add the liquid ingredients. Pour in the beef broth and red wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits are full of flavor and will add a wonderful richness to the sauce. Return the seared beef short ribs to the pot. Add the thyme and rosemary sprigs to the pot. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let the ribs simmer gently. This slow - cooking process is what makes the ribs so tender. Let the ribs cook for about 1.5 to 2 hours, or until the meat is falling off the bone.
As the ribs are cooking, you can prepare some sides to go with them. A simple mashed potato is a classic choice that pairs perfectly with the rich and savory beef short ribs. You can also serve them with a fresh green salad to add a bit of freshness and crunch to the meal. Once the ribs are done cooking, remove them from the pot and let them rest for a few minutes. This allows the juices to redistribute within the meat, making it even more tender and flavorful.
While the ribs are resting, you can strain the sauce through a fine - mesh sieve to remove the vegetables and herbs. Pour the strained sauce back into the pot and simmer it over medium heat to reduce it slightly and thicken it. This will result in a delicious, concentrated sauce that you can pour over the ribs.
Finally, it's time to serve. Place the tender beef short ribs on a plate and drizzle the reduced sauce over them. Garnish with some fresh parsley or thyme leaves for an extra pop of color and flavor. Take a bite of that fall - off - the - bone meat, and you'll understand why mastering the stovetop method of cooking beef short ribs is a game - changer in the kitchen. It's a recipe that is sure to impress your family and friends and become a regular in your meal rotation.