Get ready to indulge in a culinary masterpiece that will make your taste buds dance! "Jens Make Ahead Short Ribs" is not just any recipe; it’s a savory delight that transforms simple ingredients into a comforting dish that’s perfect for family gatherings or a cozy night in. With tender, fall-off-the-bone meat bathed in a rich, flavorful sauce, this recipe promises to be a showstopper at your dinner table. Plus, the best part? You can prepare it ahead of time, allowing the flavors to deepen overnight. So, roll up your sleeves and let’s dive into the art of making these mouthwatering short ribs that will leave everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lbs short ribs
- 1 onion, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Remove short ribs from refrigerator 30 minutes before cooking to bring to room temperature. Pat ribs dry with paper towels and generously season all sides with salt and pepper.
- Preheat oven to 325°F (165°C). Heat a large Dutch oven or heavy-bottomed pot over medium-high heat with a tablespoon of olive oil.
- Sear the short ribs in batches, creating a deep brown crust on all sides. This should take about 3-4 minutes per side. Transfer browned ribs to a plate and set aside.
- In the same pot, add chopped onions, carrots, and garlic. Sauté for 4-5 minutes until vegetables begin to soften and become fragrant.
- Deglaze the pot with red wine, scraping up all the browned bits from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes.
- Return short ribs to the pot, add beef broth and fresh thyme sprigs. The liquid should come about halfway up the sides of the meat.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for
- 5 to 3 hours, or until meat is extremely tender and easily pulls apart with a fork.
- Remove from oven and let rest for 15-20 minutes before serving. Skim any excess fat from the surface of the sauce.
- Optional: For an even more intense flavor, refrigerate overnight and reheat the next day, which allows the flavors to develop further.
- Serve hot, spooning the rich sauce over the short ribs and accompanied by mashed potatoes, polenta, or roasted vegetables.
Tips
- Bring to Room Temperature: Before cooking, let your short ribs sit out for about 30 minutes. This helps them cook more evenly and enhances the flavor.
- Sear for Flavor: Don’t skip the searing step! Creating a deep brown crust on the short ribs adds a rich flavor that elevates the entire dish.
- Deglaze with Care: When you add the red wine, take your time to scrape up the browned bits from the bottom of the pot. These bits are packed with flavor and will enrich your sauce.
- Perfect Braising: Make sure the liquid covers the meat about halfway. This ensures the short ribs braise perfectly, becoming tender and juicy.
- Resting Time: After cooking, let the short ribs rest for 15-20 minutes. This allows the juices to redistribute, resulting in a more succulent bite.
- Make Ahead Magic: For an even more robust flavor, prepare the dish a day in advance and refrigerate. The next day, simply reheat it for a meal that tastes like it was just made!
- Serving Suggestions: Pair your short ribs with creamy mashed potatoes, fluffy polenta, or roasted vegetables to soak up all that delicious sauce.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 5g
Protein: 35g
Fat: 32g
Saturated Fat: 14g
Cholesterol: 120mg
