How to make fall-off-the-bone short ribs in your oven: a culinary masterpiece

Indulge in the tantalizing flavors of fall-off-the-bone short ribs, effortlessly created in the comfort of your own oven. This comprehensive guide will walk you through every step, from selecting the perfect cut to achieving a mouthwatering masterpiece.

Ingredients You’ll Need:

• 3-4 pounds beef short ribs, bone-in
• 1 tablespoon olive oil
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 cup red wine
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• Salt and pepper to taste

Equipment Required:

• Large roasting pan
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Whisk
• Aluminum foil

Step-by-Step Instructions:

1. Season the Ribs:

Generously season the short ribs with salt and pepper. Allow them to rest at room temperature for 30 minutes to enhance the flavor absorption.

2. Sear the Ribs:

Heat the olive oil in a large roasting pan over medium-high heat. Sear the short ribs on all sides until golden brown, about 5 minutes per side.

3. Create the Mirepoix:

While the ribs are searing, prepare the mirepoix by chopping the carrots, celery, and onion into small pieces.

4. Sauté the Mirepoix:

Remove the short ribs from the pan and set them aside. Add the mirepoix to the pan and sauté until softened, about 5 minutes.

5. Deglaze with Red Wine:

Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the wine to reduce by half.

6. Add Liquid Ingredients:

Add the beef broth, Worcestershire sauce, tomato paste, and thyme to the pan. Bring to a simmer and cook for 5 minutes.

7. Return the Ribs:

Place the short ribs back in the pan and pour the liquid over them. Cover the pan with aluminum foil.

8. Roast in the Oven:

Roast the short ribs in a preheated oven at 300°F (150°C) for 3-4 hours, or until the meat is tender and easily pulls away from the bone.

9. Rest and Serve:

Remove the short ribs from the oven and let them rest for 15 minutes before slicing and serving. The sauce can be strained and served separately or spooned over the ribs.

Tips for Perfect Short Ribs:

• Choose a good cut: Look for short ribs that are well-marbled and have a good amount of meat.
• Season generously: Salt and pepper are essential for enhancing the flavor.
• Sear the ribs: This step creates a flavorful crust and seals in the juices.
• Use a good mirepoix: The carrots, celery, and onion add sweetness and depth to the sauce.
• Deglaze with red wine: This adds a rich and complex flavor to the sauce.
• Cook low and slow: The ribs need time to braise and become tender.
• Rest the ribs: This allows the juices to redistribute, resulting in a more tender and flavorful meat.

Troubleshooting:

• My ribs are tough: Cook them for longer or check the internal temperature to ensure they are cooked through.
• My sauce is too thin: Reduce it over medium heat until it reaches the desired consistency.
• My sauce is too thick: Add a little bit of beef broth or water to thin it out.

Pairing Suggestions:

• Mashed potatoes
• Roasted vegetables
• Creamy polenta
• Crusty bread

The Final Symphony

Indulge in the symphony of flavors that oven-roasted short ribs offer. Follow these steps meticulously, and you will create a culinary masterpiece that will tantalize your taste buds and leave you craving for more.

Frequently Asked Questions:

Q: How long should I cook the short ribs in the oven?
A: Cook them for 3-4 hours, or until the meat is tender and easily pulls away from the bone.

Q: Can I use other vegetables in the mirepoix?
A: Yes, you can use other root vegetables like parsnips or turnips.

Q: What is a good substitute for red wine?
A: You can use beef broth or a mixture of beef broth and tomato juice.