Ina Garten’s braised short ribs are a must-try if you’re looking for a decadent and flavorful meal to impress your guests. This recipe incorporates a tantalizing blend of tomatoes, Guinness, and vegetables, resulting in perfectly tender beef short ribs that fall apart with just a touch of your fork. Ina Garten is known for her approachable yet sophisticated recipes; these braised short ribs are no exception. Whether you’re planning a special occasion or a Sunday dinner with your family, this dish will satisfy even the most discerning palates. So gather your ingredients, put on your apron, and get ready to impress with Ina Garten’s braised short ribs.
Ina Garten’s Braised Short Ribs Recipe
Recommended Tools to Make this Recipe
Here are some of my favorite kitchen tools that make cooking a breeze:
- Dutch Oven: Essential for slow-cooking soups and stews to perfection.
- Extra Large Cutting Board: Enjoy the ample working space when you need to chop multiple ingredients simultaneously.
- Slotted Spoon: Remove ingredients efficiently without dealing with excess liquid.
Ingredients
- 3 pounds meaty bone-in beef short ribs, cut into 2-inch chunks
- Olive oil, to taste
- Kosher salt and freshly ground black pepper, to taste
- 1.5 cups chopped leeks, white and light green parts
- 1.5 cups chopped celery
- 1.5 cups chopped yellow onions (1 onion)
- 1.5 cups chopped, unpeeled carrots (3 carrots)
- ½ tablespoon minced garlic (1 clove)
- 12-ounce vegetable stock
- 2 cups beef stock, preferably homemade
- ½ cup canned crushed tomatoes
- ½ bottle Guinness draught stout
- Three sprigs of fresh thyme, tied with kitchen string
- Toasted baguette for serving
Instructions
- To start, preheat your oven to 425 F.
- Brush short ribs with olive oil, add ½ tablespoon salt and ½ teaspoon of pepper, and roast them for 20 minutes.
- Afterward, reduce the temperature to 325 F.
- In a large Dutch oven, heat olive oil over medium heat, and add leeks, celery, onions, and carrots, cooking them over medium to medium-high heat for about 20 minutes and stirring them occasionally. As the aroma of the ingredients fills the air, add garlic, vegetable stock and simmer for 10 minutes.
- Next, add beef stock, tomatoes, Guinness, thyme, ½ tablespoon of salt, and ½ teaspoon of pepper. Return the ribs and their juices from the baking sheet to the pot, and allow them to cook in the oven for one hour.
- Once the meat is tender, remove the short ribs with a slotted spoon and discard any bones that have separated from the meat.
- Let the sauce simmer until reduced, skim the Fat and discard it, then return the ribs to the pot. Heat them for five minutes, taste for seasonings, and serve Ina Garten’s braised short ribs in shallow bowls with a toasted baguette and a generous amount of sauce on the side.
Notes
- Not to worry if your veggies are not cut perfectly, as they will all cook to perfection while braising the ribs to a delicious rustic and hearty dish.
- Any leftover sauce can be frozen and enjoyed with another delicious roast or grilled steak for added convenience.
- Opt for fresh herbs over-dried to give your meal a brighter flavor.
- Reheat on the stove or oven until hot and bubbling with sauce.
Storing and Reheating Ina Garten’s Braised Short Ribs
Suppose you find leftovers or want to make a batch ahead of time. Store the ribs in the fridge or freezer until you’re ready to reheat and savor this delectable meal once more.
How to Store Ina Garten’s Braised Short Ribs in the Fridge
For optimal storage of Ina Garten’s delicious braised short ribs, follow these simple steps and enjoy them for days!
- Allow the braised short ribs to cool down: Before storing them in the fridge, let them cool to room temperature to prevent unwanted moisture and potential bacterial growth.
- Choose a suitable container: Preferably use an airtight storage container that is spacious enough to avoid the overcrowding of short ribs and has tight-fitting lids to seal the flavors and freshness. An alternative would be using airtight plastic or silicone bags for food storage.
- Place the short ribs in the container: Arrange the short ribs in a single layer if possible to enhance even cooling and reheating.
- Seal the container tightly: Ensure the lid is securely fastened to create an airtight seal preventing quality loss and funky food odors from transferring to other items stored along with it.
- Label and date the container: Use adhesive labels or a marker to mark the current date on the container to keep track of the storage duration.
- Store in the fridge: Store the sealed container on a shelf where it can remain undisturbed and away from raw meat or other foods.
- Check the storage duration: Consuming them within 3 to 4 days is best practice. For extended storage, freezing is advisable.
- Reheat thoroughly before consumption: Remember to reheat until they are piping hot using a microwave, stovetop, or oven before savoring the delicious taste of Ina Garten’s braised short ribs!
How to Store Ina Garten’s Braised Short Ribs in the Freezer
Storing Ina Garten’s braised short ribs in the freezer is an excellent way to keep them fresh for later. With these easy steps, you can ensure that your short ribs maintain their scrumptious taste and texture for up to 3 months:
- Cool and store: Allow the braised short ribs to cool completely before freezing. This helps prevent condensation inside the container, ensuring even freezing.
- Choose your container: Choose a freezer-safe airtight container made of sturdy material. Alternatively, use heavy-duty freezer bags, removing as much air as possible before sealing them.
- Pack it up: Carefully place the short ribs into the container, arranging them in a single layer for even freezing and thawing later.
- Seal it tight: Ensure the container or freezer bag is tightly sealed to prevent air and moisture from entering.
- Label it: Label the container with the current date and note the contents for easy identification later.
- Freeze: Place the sealed container or freezer bags in the freezer, avoiding placing them near the freezer door or in areas with frequent temperature fluctuations.
- Enjoy: When you’re ready to experience this mouthwatering dish again, transfer the container from the freezer to the fridge to thaw overnight. Reheat thoroughly before serving using your preferred method.
How to Reheat Ina Garten’s Braised Short Ribs
To reheat Ina Garten’s braised short ribs, follow these simple steps for dine-worthy results:
- Step 1: Thaw the frozen short ribs overnight in the fridge. This helps maintain their texture and flavor.
- Step 2: Take a Dutch oven or a large, heavy-bottomed pot that accommodates the ribs without overcrowding.
- Step 3: Preheat your Dutch oven over medium-low heat. This will ensure even heating, no sticking, and no burnt ribs!
- Step 4: Carefully add the braised short ribs to the Dutch oven and any accumulated sauce or juices from the ribs to add extra flavor.
- Step 5: Cover the Dutch oven with a lid and let the short ribs heat through for 12 to 15 minutes. Give the ribs a gentle stir occasionally to ensure even heating.
- Step 6: Use a meat thermometer to check the internal temperature of the ribs. The minimum internal temperature should reach 165°F for safe consumption.
- Step 7: Once thoroughly reheated, remove the Dutch oven from the heat and immediately serve the deliciously warm, succulent braised short ribs.
How to Serve Ina Garten braised short ribs?
Enhance your dining experience by pairing delicious accompaniments with Ina Garten’s braised beef short ribs. Here are some ideas to take your meal to another level:
- Mashed Potatoes: The creamy texture of mashed potatoes pairs beautifully with the rich and tender short ribs.
- Asparagus or Roasted Vegetables: Add some vibrant asparagus spears or a medley of roasted vegetables to make your dish pop. The freshness and crunch of veggies complement the hearty flavors of the ribs.
- Polenta or homemade rolls: Creamy polenta with a smooth texture or crusty homemade rolls can create a comforting base for the flavorful ribs.
- Torchetti Pasta: Opt for twisted porchetta pasta that can help catch and hold the rich sauce from the short ribs, adding a satisfying carb component.
- Greek Salad or French Potato Salad: For a refreshing and tangy side dish, try balancing the richness of the braised short ribs with a Greek or flavorful French potato salad.
Recipe Tips
- To ensure even cooking, if you cut the vegetables unevenly – they’ll cook slowly while the ribs braise. Fresh herbs are a must for a bright and delicious flavor.
- Leftovers freeze perfectly and are great for a quick meal over another roast or grilled steak.
- Plus, you can make the braised beef short ribs the day before serving – store them overnight and reheat them just before serving.
Ina Garten’s Braised Short Ribs Nutrition Facts
Per 100g, the nutrient profile of this product is:
- Calories: 276.81
- Total Fat: 24.4g
- Saturated Fat: n/a
- Cholesterol: 60.64mg
- Sodium: 69.47mg
- Potassium: 215.63mg
- Total Carbohydrate: 1.61g
- Dietary Fiber: 0.19g
- Sugars: 0.41g
- Protein: 13.1g
- Vitamin C: 21%
- Calcium: 23%
- Iron: 183%
FAQs of ina garten braised short ribs.
Can you braise short ribs too long?
Yes, you can braise short ribs too long. The meat can become overly soft and fall apart quickly if cooked for too long. To avoid this, check the ribs periodically to ensure they are not overcooked.
Tip: use a timer to know exactly how long the ribs have been cooking.
Does the short rib get more tender the longer it cooks?
Yes, short ribs become more tender the longer they are cooked. When braising, the longer it is cooked in a liquid, the more tender it will be. However, the meat can become overly soft and fall apart quickly if cooked for too long. To avoid this, check the ribs periodically to ensure they are not overcooked.
Do you need to boil short ribs before cooking?
No, you do not need to boil short ribs before cooking. Boiling them can remove some of the flavors and make the meat tough. Instead, marinate or season them before roasting, braising, or grilling. This will help add more flavor to the dish and ensure it remains juicy and tender when cooked.
Do short ribs get tough before it gets tender?
Yes, short ribs can get tough before they become. This is often due to overcooking or a high heat setting, which can cause the meat to dry out and become rigid.
Tip: To ensure your short ribs remain juicy and tender, check them periodically while cooking and adjust the temperature if necessary.
Where Can I Buy Short Ribs?
Short ribs can often be found on the butcher’s counter of major supermarkets or specialty stores. If you need help locating them, search online for local meat suppliers who may stock them. Additionally, some farmer’s markets may carry them as well.
What is Braising?
Braising is a slow, moist-heat cooking method that involves simmering food in a small amount of liquid for an extended period of time. This technique helps to break down tough cuts of meat and infuse them with flavor, making it perfect for dishes such as short ribs.
Can I Make Ina Garten’s Braised Short Ribs in Advance?
Yes, you can make Ina Garten’s braised short ribs in advance. Once the dish is prepared, let it cool completely before transferring it to an airtight container and storing it in the refrigerator for up to three days. Transfer the braised short ribs back to a pot or Dutch oven to reheat and slowly heat over low-medium heat until warmed through.
What are Ina Garten’s Braised Short Ribs?
Ina Garten’s braised short ribs are a classic comfort food dish that combines rich and flavorful short ribs with red wine, onions, carrots, celery, garlic, tomato paste, and herbs. The slow cooking process breaks down the tough meat resulting in a tender and juicy finished dish.
Conclusion: Ina Garten braised short ribs
Summing up, Ina Garten’s Braised Short Ribs recipe has provided home cooks with a flavorful main course that truly dazzles them. This easy-to-follow recipe is complete with tips and tricks from one of the top chefs in the world that will help create delicious memories for you and your family. Whichever wine you choose to pair with the dish, take the time to sip and savor each note it brings your taste buds as the atmosphere of the evening comes to life. Purchase some short ribs from your local grocery store and embark on a journey in cooking excellence tonight! Suppose you need any more motivation to try this classic dish. Why not remember that instead of biting into another restaurant chain hamburger or hotdog, you too can serve a fantastic entrée fit for a five-star chef in your home?
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I'm Osbert Presley – an enthusiastic chef passionate about culinary exploration. Since childhood, cooking has brought me immense delight, and it's been my mission to share the joys of food and drinks with everyone around me.
