Slow Braised Easter Beef Short Ribs

Easter at our house is always a big affair, filled with family, laughter, and of course, incredible food. For years, I’ve experimented with different main courses, wanting something that felt both celebratory and comforting. Last Easter, I finally landed on a recipe that was an absolute showstopper: Slow Braised Easter Beef Short Ribs. From the moment the rich aroma started to fill the house, I knew we were in for something special. The ribs, fall-off-the-bone tender and bathed in a deeply flavorful sauce, were a true crowd-pleaser. Even my pickiest eaters went back for seconds! This recipe isn’t just about delicious food; it’s about creating a centerpiece for your Easter table that embodies warmth, tradition, and pure culinary delight. Trust me, this is the dish that will have your family raving and asking for the recipe year after year.

Ingredients for Slow Braised Easter Beef Short Ribs

• Beef Short Ribs (3-4 lbs): The star of the show! Choose bone-in short ribs, preferably English cut for maximum flavor and meatiness. Marbling is key for tender, juicy results after slow braising.
• Olive Oil (3 tablespoons): Used for searing the short ribs and sautéing the vegetables, olive oil provides a good base flavor and heat tolerance.
• Yellow Onion (2 large, chopped): Forms the aromatic foundation of the braising liquid, adding sweetness and depth.
• Carrots (3 large, chopped): Contribute sweetness, color, and body to the sauce. They become melt-in-your-mouth tender during braising.
• Celery (3 stalks, chopped): Adds a savory, slightly peppery note to the braising base, balancing the sweetness of onions and carrots.
• Garlic (4 cloves, minced): Essential for adding pungent, aromatic flavor to the dish. Minced garlic infuses the braising liquid beautifully.
• Tomato Paste (2 tablespoons): Adds umami richness and depth of flavor. It also helps to thicken and deepen the color of the braising sauce.
• Dry Red Wine (1 bottle, 750ml): A crucial component for braising. Red wine tenderizes the beef, adds complex flavors, and creates a luxurious sauce. Choose a robust red like Cabernet Sauvignon, Merlot, or a Chianti.
• Beef Broth (4 cups): Provides the liquid for braising and enhances the beefy flavor. Opt for low-sodium beef broth to control the salt level.
• Fresh Thyme Sprigs (4-5): Infuses a subtle, earthy, and slightly floral aroma into the braising liquid. Thyme pairs beautifully with beef.
• Fresh Rosemary Sprigs (2-3): Adds a piney, robust, and aromatic flavor that complements the beef and red wine. Rosemary is a classic herb for braising.
• Bay Leaves (2): Contribute a subtle, tea-like flavor to the braising liquid, adding complexity and depth.
• All-Purpose Flour (2 tablespoons): Used for dredging the short ribs, creating a flavorful crust when seared and helping to thicken the braising sauce.
• Salt and Black Pepper: Essential seasonings to enhance all the flavors in the dish. Use kosher salt for better flavor and texture. Freshly ground black pepper is always preferred.

Instructions for Slow Braised Easter Beef Short Ribs

1. Prepare the Short Ribs: Pat the beef short ribs dry with paper towels. This is crucial for achieving a good sear. Season generously on all sides with salt and freshly ground black pepper. Dredge each short rib in all-purpose flour, shaking off any excess. The flour coating will help create a beautiful crust when searing and contribute to thickening the braising sauce later.
2. Sear the Short Ribs: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering hot, carefully add the short ribs to the pot in a single layer, being careful not to overcrowd. You may need to work in batches. Sear the ribs on all sides until they are deeply browned and caramelized, about 2-3 minutes per side. This searing process is vital for developing rich, deep flavor in the final dish. Remove the seared short ribs from the pot and set aside.
3. Sauté the Vegetables: Reduce the heat to medium. Add the chopped onions, carrots, and celery to the pot. Sauté the vegetables, stirring occasionally, until they are softened and slightly caramelized, about 8-10 minutes. As they cook, they will release their natural sugars and flavors, building a flavorful base for the braise.
4. Add Garlic and Tomato Paste: Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly. Cooking the tomato paste deepens its flavor and removes any raw taste.
5. Deglaze the Pot: Pour in the dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon or spatula. These browned bits, called “fond,” are packed with flavor and will add depth to the sauce. Bring the wine to a simmer and let it reduce slightly for about 5 minutes, allowing the alcohol to evaporate and the flavors to concentrate.
6. Add Broth and Herbs: Pour in the beef broth. Add the thyme sprigs, rosemary sprigs, and bay leaves. Stir everything together to combine.
7. Braise the Short Ribs: Return the seared short ribs to the pot, nestling them into the braising liquid. The liquid should come about halfway up the sides of the ribs; if needed, add a little more beef broth or red wine to reach this level. Bring the liquid to a gentle simmer, then cover the pot tightly with a lid.
8. Slow Braise in the Oven: Transfer the pot to a preheated oven at 325°F (160°C). Braise the short ribs for 3-3.5 hours, or until the meat is incredibly tender and easily pulls away from the bone. Check the ribs after 3 hours; they should be fork-tender. If not, continue braising for another 30 minutes. The long, slow braising process is what transforms tough short ribs into melt-in-your-mouth perfection.
9. Shred the Beef (Optional) and Reduce the Sauce: Once the short ribs are tender, carefully remove them from the pot and set aside. If desired, shred the beef from the bones using two forks. Skim off any excess fat from the surface of the braising liquid in the pot. Place the pot on the stovetop over medium-high heat and bring the sauce to a simmer. Let the sauce reduce and thicken, uncovered, for about 15-20 minutes, or until it reaches your desired consistency. Taste and adjust seasoning with salt and pepper as needed. For a smoother sauce, you can strain it through a fine-mesh sieve, discarding the solids, or use an immersion blender to blend the vegetables directly into the sauce for a rustic texture.
10. Return Short Ribs to Sauce and Serve: Return the short ribs (or shredded beef) to the pot with the reduced sauce. Gently reheat the ribs in the sauce if needed. Serve the Slow Braised Easter Beef Short Ribs hot, spooning plenty of the rich sauce over each serving. Garnish with fresh parsley or thyme, if desired.

Nutrition Facts for Slow Braised Easter Beef Short Ribs (per serving, estimated)

• Servings: 6-8
• Calories: Approximately 650-750 kcal (This is an estimate and can vary depending on the cut of beef, fat content, and serving size)
• Protein: 45-55g

Please note: These nutritional values are estimates and can vary significantly based on specific ingredients, portion sizes, and cooking methods. For accurate nutritional information, use a nutrition calculator and input the specific brands and quantities of ingredients used.

Preparation Time for Slow Braised Easter Beef Short Ribs

• Prep Time: 30-40 minutes (This includes chopping vegetables, preparing the short ribs, and searing.)
• Cook Time: 3-3.5 hours braising in the oven + 15-20 minutes sauce reduction.
• Total Time: Approximately 4-4.5 hours

Description: While the active preparation time for this recipe is around 30-40 minutes, the majority of the time is dedicated to slow braising in the oven. This hands-off cooking method is what develops the incredible tenderness and deep flavors in the short ribs. Plan to start this recipe several hours before you intend to serve it to allow for the long braising time and sauce reduction. The result is well worth the wait!

How to Serve Slow Braised Easter Beef Short Ribs

These Slow Braised Easter Beef Short Ribs are incredibly versatile and pair beautifully with a variety of side dishes. Here are some serving suggestions:

• Classic Creamy Mashed Potatoes: The richness of the short ribs and sauce is perfectly balanced by fluffy, buttery mashed potatoes. They soak up the delicious braising liquid wonderfully.
• Polenta or Creamy Grits: A smooth and creamy polenta or grits provides a comforting and flavorful base for the tender short ribs and rich sauce.
• Roasted Root Vegetables: Complement the braised ribs with a side of roasted root vegetables like carrots, parsnips, and potatoes. The sweetness of roasted root vegetables contrasts nicely with the savory beef.
• Buttermilk Biscuits or Crusty Bread: Serve with warm buttermilk biscuits or crusty bread for soaking up every last bit of the flavorful braising sauce.
• Green Salad with Vinaigrette: A light and refreshing green salad with a tangy vinaigrette provides a welcome contrast to the richness of the short ribs.
• Asparagus or Green Beans: Steamed or roasted asparagus or green beans offer a vibrant green side dish and a healthy counterpoint to the hearty beef.
• Creamy Risotto: For a more elegant and indulgent meal, serve the short ribs with a creamy Parmesan risotto.
• Egg Noodles or Pappardelle: Toss egg noodles or wide pappardelle pasta with some of the braising sauce for a comforting and satisfying side.

Additional Tips for Perfect Slow Braised Easter Beef Short Ribs

1. Choose the Right Cut of Short Ribs: English cut short ribs (cut across the bone) are ideal for braising as they are meatier and have a good balance of meat and fat. Avoid flanken-style short ribs (cut lengthwise) as they are thinner and better suited for grilling.
2. Don’t Skip the Searing: Searing the short ribs is a crucial step for developing deep, rich flavor. It creates a flavorful crust that adds complexity to the braising sauce. Make sure your pot is hot and the ribs are dry before searing.
3. Use Quality Red Wine: The red wine is a key ingredient in the braising liquid. Choose a good quality dry red wine that you would enjoy drinking. Avoid “cooking wine,” which often contains added salt and preservatives.
4. Low and Slow Braising is Key: Patience is essential for perfect braised short ribs. Braising at a low temperature for a long time ensures that the meat becomes incredibly tender and flavorful. Resist the urge to rush the process.
5. Skim the Fat: After braising, skim off any excess fat from the surface of the braising liquid before reducing the sauce. This will result in a cleaner and more flavorful sauce.
6. Adjust Sauce Consistency: If you prefer a thicker sauce, continue to reduce it for longer. For a thinner sauce, add a little more beef broth or red wine. You can also thicken the sauce with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) if needed.
7. Make Ahead for Convenience: Braised short ribs are a fantastic make-ahead dish. They actually taste even better the next day as the flavors have more time to meld. Braise the ribs a day or two in advance, then reheat them gently in the sauce before serving.
8. Experiment with Herbs and Aromatics: Feel free to customize the braising liquid with different herbs and aromatics. Try adding a few sprigs of fresh oregano, some star anise for a hint of licorice, or a strip of orange zest for brightness.

FAQ about Slow Braised Easter Beef Short Ribs

Q1: Can I make this recipe in a slow cooker?

A1: Yes, you can adapt this recipe for a slow cooker. Sear the short ribs and sauté the vegetables on the stovetop as directed. Then, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the ribs are fork-tender. You may need to reduce the braising liquid on the stovetop after slow cooking to thicken it.

Q2: What if I don’t have red wine? Can I substitute it?

A2: While red wine adds a depth of flavor that is characteristic of braised short ribs, you can substitute it with more beef broth or a combination of beef broth and a tablespoon of red wine vinegar or balsamic vinegar for acidity. However, the flavor profile will be slightly different.

Q3: How do I know when the short ribs are done braising?

A3: The short ribs are done when they are fork-tender and the meat easily pulls away from the bone. You should be able to insert a fork into the meat with very little resistance.

Q4: Can I use different vegetables in the braise?

A4: Yes, you can customize the vegetables to your liking. Other good additions include mushrooms, parsnips, turnips, or pearl onions.

Q5: How long can I store leftover braised short ribs?

A5: Leftover braised short ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. They reheat beautifully and are often even more flavorful the next day.

Q6: Can I freeze braised short ribs?

A6: Yes, braised short ribs freeze well. Let them cool completely, then transfer them to freezer-safe containers or bags, along with the braising sauce. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Q7: What are some good side dishes to serve with braised short ribs besides potatoes?

A7: Besides mashed potatoes, polenta, creamy grits, roasted root vegetables, creamy risotto, egg noodles, and a fresh green salad are all excellent side dish choices. Consider what flavors and textures you want to balance the richness of the short ribs.

Q8: My braising sauce is too thin. How can I thicken it?

A8: To thicken the braising sauce, continue to simmer it uncovered on the stovetop over medium-high heat until it reduces and thickens to your desired consistency. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer for a few minutes until thickened, or use a beurre manié (equal parts softened butter and flour kneaded together) whisked into the simmering sauce in small pieces.

Enjoy making these Slow Braised Easter Beef Short Ribs and sharing them with your loved ones this Easter! They are sure to become a cherished tradition.

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