Paula Deen Short Ribs Recipe
Paula Deen Short Ribs Recipe is rich, tender and full of deep flavor. It is true comfort food. Many people love Paula Deen Short Ribs Recipe because the meat becomes soft and juicy.
Equipment
- Large Dutch oven or heavy pot
- Tongs
- Cutting Board
- Knife
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
Ingredients
- 3 pounds beef short ribs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup red cooking wine
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Instructions
Preheat the Oven
- Preheat your oven to 325°F. This low heat helps cook the ribs slowly and evenly. Slow cooking makes the meat tender and juicy.
Season the Ribs
- Pat the short ribs dry with paper towels. Season all sides with salt and pepper. This helps build deep flavor from the start.
Brown the Meat
- Heat olive oil in a large Dutch oven over medium heat. Add short ribs and brown on all sides. This step locks in flavor and adds color.
Remove and Set Aside
- Once browned, remove the ribs from the pot. Place them on a plate. Keep the flavorful oil and bits inside the pot.
Cook the Vegetables
- Add chopped onion and carrots to the pot. Cook for about five minutes until soft. Stir in minced garlic and cook one more minute.
Add Tomato Paste
- Stir tomato paste into the vegetables. Cook for two minutes. This adds rich color and deep flavor to the sauce.
Add Liquids and Herbs
- Pour in beef broth and red wine. Scrape the bottom of the pot gently. Add thyme, rosemary, and bay leaves. Bring to a gentle simmer.
Braise in the Oven
- Return the short ribs to the pot. Cover with a lid. Place in the oven and cook for about two and a half hours until fork tender.
Notes
- Brown the ribs well for deeper flavor.
- Use a heavy pot with a tight lid.
- Cook low and slow for best tenderness.
- Let the dish rest before serving.
- Skim extra fat from sauce if needed.