Difficulty Level: Advanced

Why it’s great for your cooking channel: Braised Short Ribs are an excellent addition to your cooking channel because they demonstrate the art of slow cooking and the development of deep flavors. This recipe highlights essential techniques such as searing meat, building a flavor base with aromatics, and braising. The end result is a visually appealing, hearty dish that will impress viewers and inspire them to try their hand at this comforting classic. Sharing this recipe showcases your ability to create gourmet meals that are accessible to home cooks, making it a must-watch for your audience.

Description: Braised Short Ribs are a rich and flavorful dish perfect for special occasions or comforting family dinners. The ribs are slowly cooked in a savory broth until they become tender and fall-off-the-bone delicious. This classic comfort food, with its deep flavors and melt-in-your-mouth texture, will leave everyone at the table satisfied.

Preparation time: 20 minutes

Cooking time: 2.5 to 3 hours

Serving size: Serves 6

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups beef broth
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves

Instructions:

1. Season the Ribs:
   Generously season the short ribs with salt and pepper on all sides.
   
   
2. Sear the Ribs:
   In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
   
   
3. Sauté the Vegetables:
   In the same pot, add the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the garlic and cook for an additional minute.
   
   
4. Add Tomato Paste and Wine:
   Stir in the tomato paste and cook for another 2 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and cook until the wine is reduced by half, about 5 minutes.
   
   
5. Add Broth and Herbs:
   Return the short ribs to the pot. Add the beef broth, rosemary, thyme, and bay leaves. Bring to a simmer.
   
   
6. Braise the Ribs:
   Cover the pot with a lid and transfer to a preheated 325°F (165°C) oven. Cook for 2.5 to 3 hours, or until the short ribs are tender and easily pull apart with a fork.
   
   
7. Serve:
   Remove the short ribs from the pot and skim any excess fat from the surface of the sauce. Serve the ribs with the braising liquid and vegetables over mashed potatoes, polenta, or your favorite side dish.