Braised Beef
Presentation
This braised beef short rib recipe offers a unique take on the classic by using pomegranate juice. With a creative substitution that not only adds a fresh dimension of flavor, but also brings a hint of natural sweetness and a vibrant ruby red color to the dish. Pomegranate juice, known for its rich antioxidants and deep, tangy flavor, infuses the sauce with a complex fruity undertone that enhances the beef’s tenderness and savory profile.
As the meat cooks, it becomes so tender that it easily falls off the bone, while the sauce, delicately flavored with vegetables and herbs, envelops each bite in an explosion of flavor.
The braising process allows the pomegranate juice to reduce and concentrate, blending with the other ingredients to create a sauce that is both succulent and deeply flavorful. As it cooks, the juice breaks down the beef short ribs until they melt in your mouth, while the sauce thickens and intensifies, clinging to the meat and adding a glossy finish. This refined take on braised short ribs brings an elegant and flavorful twist to a comforting classic, making it perfect for special occasions or a luxurious dinner party.
Whether it’s for a holiday meal or a comforting family dinner, this recipe is sure to please even the most discerning palate. Prepare yourself for a culinary journey that showcases simple ingredients transformed into an elegant, comforting dish.
Table of Contents
Ingredients For Braised Beef:
| Ingrédients | Quantité |
|---|---|
| Beef short ribs | 4 pounds |
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 |
| Garlic, minced | 3 cloves |
| Pomegranate juice | 1 cup |
| Beef broth | 1 cup |
| Tomato paste | 1 tablespoon |
| Dried thyme | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Carrots, peeled and chopped | 2 |
| Celery stalks, chopped | 2 |
| Bay leaves | 2 |
| Fresh parsley, chopped (for garnish) | To taste |
Nutritional information for Braised Beef:
Understanding the nutritional content of this Braised Beef Short Ribs recipe can help you enjoy it as part of a balanced diet. Each serving provides a satisfying mix of protein, healthy fats, and essential vitamins and minerals. Below, you’ll find the approximate nutritional values per serving, based on common ingredients used in this dish.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 480 kcal |
| Protein | 32 g |
| Total Fat | 28 g |
| Saturated Fat | 12 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugars | 9 g |
| Sodium | 780 mg |
| Potassium | 610 mg |
| Vitamin C | 10 mg |
| Iron | 4 mg |
This nutritional breakdown offers a well-rounded meal, providing essential nutrients that contribute to your daily intake. With a balanced mix of protein and fats, this dish can be enjoyed as part of a nutritious diet while providing indulgent flavors and satisfying textures.
Tools needed to make your Braised Beef:
Large Dutch Oven or Heavy Pot with a Lid
A large Dutch oven or a heavy pot with a lid is essential for this recipe. Its thick walls and heavy bottom ensure even heat distribution, making it perfect for slow-cooking or braising. The lid traps moisture, allowing flavors to meld together beautifully as the dish cooks over low heat. Choose a Dutch oven that comfortably fits the ribs in a single layer, allowing them to braise evenly.
Cutting Board
A sturdy cutting board is an indispensable tool for preparing ingredients safely and efficiently. Opt for a board that is large enough to comfortably chop or slice all ingredients without crowding. Wooden cutting boards are ideal for raw meats as they are durable and prevent knife dulling. Be sure to thoroughly clean and sanitize your board, especially when preparing raw meat.
Sharp Knife
A sharp knife is crucial for precise and efficient cutting. A chef’s knife or a sturdy utility knife will handle all the chopping and slicing tasks needed for this recipe, from trimming the beef to dicing vegetables. A well-sharpened knife ensures cleaner cuts, which can help ingredients cook more evenly and improve overall presentation.
Measuring Cups and Spoons
Accurate measurements are key to achieving the perfect balance of flavors. Use measuring cups and spoons to portion out ingredients, especially liquids and spices, ensuring consistency. For dry ingredients, level off each scoop with a flat edge for accuracy, and for liquids, use a clear measuring cup to check levels at eye level.
Wooden Spoon or Spatula
A wooden spoon or spatula is ideal for stirring and mixing ingredients as they cook. Wooden utensils are gentle on non-stick surfaces and provide control for scraping up any browned bits at the bottom of the pot, which add depth to the sauce. They’re also heat-resistant and comfortable to hold, making them perfect for recipes requiring long cook times.
Each tool plays a specific role in the recipe’s success, ensuring that ingredients are properly prepared and cooked to perfection. Having these tools ready and understanding their uses will make the cooking process smooth and enjoyable.
Preparation Time
About 20 minutes
Cooking Time
Approximately 2 1/2 hours
Total Time
Approximately 3 hours
Steps for preparing your Braised Beef:
Brown the Beef
Start by heating the olive oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil is hot, carefully add the short ribs, making sure not to overcrowd the pot. Sear the short ribs on all sides until they develop a deep golden-brown crust, about 2-3 minutes per side. This step locks in the flavor and adds depth to the final dish. Once browned, remove the short ribs from the pot and set them aside on a plate.
Sauté the Vegetables
With the pot still on medium-high heat, add the chopped onion, stirring occasionally to ensure even cooking. Sauté until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic to the pot and cook for another minute, stirring constantly. This step releases the garlic’s flavor, infusing it into the base of the sauce.
Create the Sauce
Pour the pomegranate juice, beef broth, and tomato paste into the pot with the onions and garlic. Add the thyme, salt, and pepper, then stir everything together thoroughly. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot—these bits are packed with flavor and will enrich the sauce as it cooks. Mix until the tomato paste is fully incorporated, creating a smooth and flavorful base for the beef.
Braise the Beef
Return the browned short ribs to the pot, arranging them in a single layer, if possible. Cover the pot with a tight-fitting lid, then transfer it to a preheated oven set to a low temperature, around 325°F (160°C). Allow the short ribs to braise in the oven for about 2 1/2 hours, or until the meat is tender and nearly falling off the bone. This slow cooking allows the flavors to meld together and the beef to become melt-in-your-mouth tender.
Finish with Fresh Herbs
Once the short ribs are done, remove the pot from the oven and stir in the freshly chopped parsley. This final touch adds a bright, fresh flavor that complements the rich, fruity sauce. To serve, spoon the short ribs onto plates and generously ladle the sauce over the top. This dish pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
Common Mistakes to Avoid for Successful Braised Beef:
One of the most common mistakes when making braised beef short ribs is not properly browning the meat. Skipping this step or rushing it can lead to a less flavorful dish. Browning is crucial as it creates a crust on the meat that enhances both texture and taste. Take the time to brown the short ribs on all sides in a hot pot, ensuring they develop a deep, golden crust. This layer of flavor will transfer to the sauce during the braising process, making a big difference in the depth and richness of the braised beef dish.
Another frequent error is overcrowding the pot when cooking braised beef. When too many pieces of meat are cooked together, they release steam, which can prevent proper browning and lead to uneven cooking. It’s best to brown the short ribs in batches if necessary, giving each piece enough space to caramelize fully. This extra step ensures a rich flavor profile and helps avoid the rubbery texture that can result from steaming rather than searing the braised beef.
Finally, not scraping up the browned bits after browning the meat can also impact the final taste of your braised beef. These bits, also known as “fond,” are packed with flavor and add complexity to the sauce. When creating the sauce, use a wooden spoon to gently scrape them up from the bottom of the pot. Incorporating these browned bits into the sauce will enhance its savory, rich taste, creating a more satisfying, well-rounded braised beef dish. Taking time with these small steps will lead to a tender, flavorful meal that captures all the best elements of braised beef short ribs.
Tips to follow when preparing your Braised Beef:
Pomegranate Juice Substitute
If pomegranate juice isn’t available, you can easily substitute it with a mix of cranberry and grape juices. This combination mimics the tartness and slight sweetness of pomegranate juice, giving the sauce a similar depth of flavor. For the best balance, use equal parts of cranberry and grape juice. This substitute maintains the rich, fruity undertone that enhances the braised beef, while also providing a beautiful color to the dish.
Beef Short Ribs
While beef short ribs are ideal for this recipe, you can also use beef back ribs or beef shank as substitutes. Beef back ribs will offer a similar tenderness when braised but are usually leaner, so they may require a slightly shorter cooking time. Beef shank, on the other hand, has a rich, marrow-filled bone that adds extra flavor and richness to the sauce. Be sure to adjust the cooking time as needed, especially for beef shank, as it may take slightly longer to reach the same tenderness as short ribs.
Reduction
To achieve a thick, luxurious sauce, let it reduce on the stovetop after braising. Once you remove the ribs, place the pot back on medium heat and allow the sauce to simmer uncovered for 10-15 minutes, stirring occasionally. This process evaporates excess liquid, intensifying the flavors and giving the sauce a rich, velvety consistency. Stop once the sauce reaches your desired thickness, then serve it generously over the ribs for maximum flavor.
Accompaniment with your Braised Beef dish:
Braised Beef Short Ribs shine when served with creamy mashed potatoes. This classic side absorbs the rich, flavorful sauce, creating a perfect blend of textures and tastes. Opt for buttery, smooth mashed potatoes with a hint of garlic or chives to add depth without overpowering the dish. For an extra touch, consider a sprinkle of fresh herbs like parsley or thyme to brighten up each bite.
Roasted vegetables are another ideal pairing. Carrots, Brussels sprouts, or parsnips add a sweet, earthy contrast to the hearty beef. Roasting these vegetables with a drizzle of olive oil and a dash of salt and pepper brings out their natural sweetness and adds a caramelized finish. You might even add a touch of rosemary or thyme while roasting to echo the flavors of the beef dish.
For a lighter option, consider a fresh green salad with a simple vinaigrette. The acidity of the dressing cuts through the richness of the beef, providing a refreshing balance. A salad with mixed greens, crisp cucumbers, and a few slices of avocado can add a fresh, vibrant layer to your meal, ensuring every bite is balanced and satisfying.
Conclusion:
Braised Beef Short Ribs recipe brings a fresh, unique twist to a classic comfort dish by incorporating pomegranate juice in place of red wine. The pomegranate’s natural sweetness and subtle tartness elevate the sauce, creating a new depth of flavor that stands out beautifully.
As the beef slowly braises, it absorbs the rich, fruity notes from the pomegranate sauce, resulting in melt-in-your-mouth tenderness. The final dish is both elegant and hearty, striking a balance between sophistication and comfort that’s sure to impress.
Perfect for special occasions, this recipe adds a touch of creativity to any dinner table. The vibrant sauce and tender beef make it a memorable main course, ideal for celebrations or holiday gatherings with loved ones.
But it’s also a wonderful choice for cozy nights at home, filling your kitchen with enticing aromas as it cooks. With its rich flavors and comforting textures, this dish is bound to become a new favorite, combining tradition with a fresh, flavorful twist.
Braised Beef
Ingredients
- 2 lbs beef chuck roast
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- ¼ cup tomato paste
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup potatoes, cubed (optional)
- 1 cup mushrooms, sliced (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 325°F (165°C).
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef on all sides, about 4-5 minutes per side. Remove the beef and set aside.
- In the same pot, add the chopped onion and carrots, cooking for about 5 minutes until softened. Add garlic and cook for another 1 minute.
- Stir in the tomato paste and cook for 2 minutes. Add the beef broth, bay leaf, thyme, salt, and pepper. Stir to combine.
- Return the beef to the pot, making sure it’s submerged in the broth. Cover the pot and transfer it to the oven.
- Cook for 2.5 to 3 hours, or until the beef is fork-tender and falls apart easily.
- If using, add potatoes and mushrooms in the last 30 minutes of cooking.
- Remove the pot from the oven and discard the bay leaf.
- Slice the beef and serve with the vegetables and broth. Garnish with fresh parsley. Enjoy your delicious Braised Beef!
FAQ:
How to reduce sauce for short ribs?
To reduce the sauce for short ribs, simply remove the ribs from the pot and simmer the sauce over medium heat without a lid. Stir occasionally to prevent burning, and let it cook for 10-15 minutes or until it thickens to your desired consistency. This will concentrate the flavors and create a rich, velvety sauce.
How to thicken short rib braising liquid?
To thicken the braising liquid, you can either reduce it by simmering it uncovered or add a thickening agent. A simple method is to mix equal parts flour and water (or cornstarch and water) to form a slurry, then stir it into the sauce. Allow it to cook for a few minutes until the liquid thickens.
How do you make short ribs less tough?
To avoid tough short ribs, braise them slowly over low heat. This breaks down the connective tissue, making the meat tender and juicy. Also, be sure not to overcook them, as they should be fork-tender but not dry or stringy. Braising them slowly at low temperatures ensures tenderness, you can also marinate them before cooking.
How to cut short ribs for braising?
When cutting short ribs for braising, slice between the bones to create individual portions. Use a sharp knife or a cleaver to make clean cuts. Ensure the pieces are roughly the same size to promote even cooking and tender results. Cut between the bones to separate individual short ribs for braising.
How do you reduce braising sauce?
To reduce braising sauce, simmer it over medium heat, uncovered. This allows excess moisture to evaporate, concentrating the flavors and thickening the sauce. Stir occasionally to prevent burning and adjust the seasoning if necessary once the sauce has reduced.
How to make reduction sauce quickly?
To make a reduction sauce quickly, use a higher heat setting and simmer the sauce uncovered. Stir frequently and keep an eye on it to ensure it doesn’t burn. The key is to cook it until it reduces by about half and thickens to your desired consistency.