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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.
•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
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.
