Braised Beef Short Ribs

Braised beef short ribs are a classic comfort dish, perfect for gatherings or a hearty family meal. This recipe takes the traditional German-style braised ribs and adds a subtle twist inspired by Hong Kong’s diverse culinary culture. Slow-cooked in a rich red wine and beef broth, the ribs become irresistibly tender, while a medley of vegetables and aromatic herbs creates a robust, flavorful sauce.

With this recipe, you’ll capture the essence of slow cooking: patience, depth of flavor, and the satisfaction of a dish that warms both body and soul. Whether served over creamy mashed potatoes or with crusty bread, these short ribs are bound to impress.

Braised Beef Short Ribs

German-Style Braised Beef Short Ribs with Red Wine and Aromatic Vegetables

Tender beef short ribs, braised in red wine and beef broth with a medley of vegetables and herbs, finished with a rich, flavorful sauce.
Difficulty Level: Medium
Calories: 500
Cooking Time: 3 hours min
Servings: 6 person

Ingredients:

•5 lbs (2.3 kg) beef short ribs

•2 cups (250 g) all-purpose flour

•1 bottle (750 ml) dry red wine

•1 tbsp minced garlic

•6 cups (1.5 liters) beef broth

•½ cup sugar

•5 lbs (2.3 kg) tomatoes, diced

•8 carrots, diced

•12 onions, diced

•8 celery stalks, diced

•4 sprigs fresh thyme, leaves removed

•2 bay leaves

•½ cup (120 ml) olive oil

•Salt and black pepper to taste

Instructions:

Step 1: Prepare the Ribs

1.Preheat your oven to 300°F (150°C).

2.Season the short ribs generously with salt and pepper, then coat them lightly in flour.

Step 2: Make the Braising Liquid

3. In a large bowl, combine the red wine, beef broth, diced tomatoes, sugar, garlic, bay leaves, and thyme leaves. Mix well.

Step 3: Sear the Ribs

4. Heat the olive oil in a large Dutch oven or heavy pot over high heat.

5. Sear the short ribs on all sides until golden brown, then remove and set aside.

Step 4: Sauté the Vegetables

6. In the same pot, add the carrots, onions, and celery. Sauté for 8–10 minutes until the onions are golden.

Step 5: Braise the Ribs

7. Return the short ribs to the pot and pour in the wine and broth mixture. Bring to a boil.

8. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 hours, or until the meat is tender and falls off the bone.

Step 6: Make the Sauce

9. Remove the ribs from the pot and keep them warm.

10. Strain the braising liquid through a sieve, discarding the solids. Return the liquid to the pot.

11. Simmer over high heat until the liquid reduces to a sauce-like consistency.

Step 7: Serve

12. Place the ribs on a serving plate, spoon the rich sauce over them, and serve hot. Pair with mashed potatoes or crusty bread for a complete meal.

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