Imagine the tantalizing aroma of savory braised short ribs wafting through your kitchen, inviting everyone to gather around the table. This Italian-inspired dish is not just a meal; it's an experience that brings warmth and comfort to any occasion. With tender, fall-off-the-bone beef short ribs, vibrant vegetables, and the delightful addition of artichoke hearts, this recipe is sure to impress your family and friends. Whether you're planning a cozy dinner or a festive gathering, these braised short ribs are the showstopper that will have everyone asking for seconds. Dive into this recipe and discover the secrets to creating a dish that’s as satisfying as it is delicious!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 3 pounds beef short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 can artichoke hearts, drained
- Salt and pepper to taste
Instructions
- Remove short ribs from refrigerator 30 minutes before cooking to allow them to reach room temperature. Pat ribs dry with paper towels and generously season all sides with salt and freshly ground black pepper.
- Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Once oil is shimmering, carefully add short ribs and sear until deep golden brown on all sides, approximately 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
- Remove browned short ribs and set aside. In the same pot, add chopped onions, carrots, and celery. Sauté vegetables for 5-6 minutes until they begin to soften and develop light caramelization.
- Add minced garlic and cook for an additional 30-60 seconds until fragrant, being careful not to burn the garlic.
- Deglaze the pot with red wine, scraping up all browned bits from the bottom of the pan. Allow wine to reduce by half, approximately 3-4 minutes.
- Return short ribs to the pot and add beef broth. Liquid should come about two-thirds up the sides of the meat. Bring to a gentle simmer.
- Cover pot with a tight-fitting lid and transfer to a preheated oven at 325°F (165°C). Braise for
- 5 to 3 hours, or until meat is extremely tender and nearly falling off the bone.
- During the last 30 minutes of cooking, add drained artichoke hearts to the pot, allowing them to warm through and absorb the rich braising liquid.
- Remove pot from oven. Carefully transfer short ribs and artichoke hearts to a serving platter. If desired, reduce braising liquid on stovetop to create a more concentrated sauce.
- Taste final sauce and adjust seasoning with additional salt and pepper if needed. Spoon sauce and vegetables over short ribs before serving.
Tips
- Temperature Matters: Make sure to let the short ribs come to room temperature before cooking. This helps them cook more evenly and enhances their flavor.
- Sear for Flavor: Don’t skip the searing step! Browning the short ribs creates a rich depth of flavor that will elevate your dish.
- Don’t Rush the Deglazing: When adding the red wine, take your time to scrape up all the browned bits from the bottom of the pot. These bits are packed with flavor and will enhance your braising liquid.
- Braising is Key: Ensure the liquid comes about two-thirds up the sides of the meat for optimal braising. This will keep the ribs moist and tender.
- Artichoke Hearts: Add the artichoke hearts during the last 30 minutes of cooking to allow them to absorb the flavors without becoming mushy.
- Final Touch: Taste your braising liquid before serving and adjust the seasoning. A little extra salt and pepper can make a big difference!
- Serve with Style: For an impressive presentation, spoon the sauce and vegetables over the short ribs just before serving, and garnish with fresh herbs if desired.
Nutrition Facts
Calories: 612kcal
Carbohydrates: g
Protein: 40g
Fat: g
Saturated Fat: g
Cholesterol: 117mg
