I love pairing this recipe with creamy mashed potatoes and some good bread to soak up the sauce. There is no doubt in my mind that the best way to cook short ribs is braising them for hours. And by hours I mean at least two and a half or three if you lower the temperature. While it seems like it’s going to be a fussy recipe, it’s far from it. The recipe is extremely simple, and most of the cooking happens without your direct involvement. All you have to do is to get the ribs into a preheated oven with a few flavourings of your choice. Then sit back and enjoy the aroma in anticipation of the coziest winter meal you can think of.
What is Braising?
Braising is one of those methods, that gets thrown around a lot by chefs and TV personalities. It sounds fancy but in reality your grandma and great grandad did it. And so did many cooks for centuries. Braising was invented for tougher cuts of meat, which makes beef short ribs the perfect candidate. The method itself simply means cooking meat, partially submerged in a liquid over low temperature for a long periods of time until it’s tender. Beef is not the only meat, which benefits from braising. You can braise chicken, lamb or pork. However avoid the cuts that are already tender like beef tenderloin. Braising is also a great way to draw even more flavour out of vegetables. Braised red cabbage is a family favourite, especially around the holidays! The choice of liquid is up to you. It accomplishes two things. It tenderderises the meat but also flavours it. For the short ribs I chose a combination of dry red wine, tomato passata aka crushed tomatoes, flavoured with fried onions, garlic, bay leaves and rosemary. Simple yet effective.
Storage and leftovers
The flavours in this dish will become even more intense after a night in the fridge. Keep them in an airtight container and store for 2-3 days. They can also be frozen, again in an airtight container. Freeze for up to 2 months, and defrost in the fridge overnight before reheating. Reheat on the stovetop with a splash of water if needed, and cook over medium heat until they are hot throughout.
Favourite Braised Meat Recipes
Beef Bourguignon Beef Brisket with Guinness Gravy French Chicken Casserole a la Normande Cuban Pork Lechon Asado Braised Chicken in Creamy Sage Sauce
