Tender Braised Beef Quick Ribs Recipe

This spectacular braised quick ribs recipe has mouthwateringly tender beef slowly cooked in a caramelized onion and crimson wine broth.

Consider this dish as French onion soup meets crimson wine braised quick ribs. It’s cozy, it’s wealthy, and it’s good for a chilly night. We’ll caramelize plenty of onions for this dish, including a candy, wealthy onion taste to the braising liquid. Then, to realize that pull-apart texture, you’ll braise the meat for 3 hours, however all of that’s hands-off.

You’ll be left with unbelievably tender and flavorful beef and a thick, wealthy gravy swimming with caramelized onions. Your greatest guess is to serve this over one thing that soaks up all of it, like creamy polenta, grits, mashed potatoes, buttered noodles, or thick, crusty bread.

Key Substances

• Quick Ribs: There are two standard sorts of beef quick ribs bought in shops, chuck and plate. In case you have the selection, use plate quick ribs lower into smaller items (3 to 4 inches lengthy), typically labeled English-style. They’ve the perfect stability of meat and fats and develop into particularly tender when cooked low and gradual. Chuck quick ribs are smaller and a bit extra irregular in form, however will nonetheless work. We additionally use quick ribs for these bbq beef ribs.
• Onions: Use yellow onions or candy onions on this dish. Each will caramelize splendidly.
• Tomato Paste and Garlic: The tomato paste provides richness. I like the double-concentrated tubes, because the tube and screw on lid make it simple to retailer what you haven’t used. Contemporary garlic is greatest right here.
• Flour: Use all-purpose flour to assist thicken the gravy.
• Wine: A dry crimson wine is ideal. Use one thing you’d drink. We like Chianti, Bordeaux blends, or Merlot.
• Inventory: The quick ribs add quite a lot of beefiness to the gravy, so plain store-bought beef inventory works properly. Nonetheless, to make this fully from scratch, right here is our beef inventory recipe.
• Herbs: We love contemporary thyme on this and all the time add a bay leaf. Rosemary is sweet, too, however will be overpowering. In case you have it readily available, be happy so as to add ¼ to ½ teaspoon chopped contemporary rosemary to the meat earlier than braising within the oven.

Discover the total recipe with measurements under.

Tips on how to Make Braised Quick Ribs

Tip 1: Brown your quick ribs. Earlier than braising the meat, you actually wish to take the time to brown the quick ribs on all sides first. This provides taste to the pot, which we’ll use to construct the braising liquid, and it provides taste and texture to the meat.

Warmth a Dutch oven or braiser, add olive oil, then brown on all sides. Since we’ve got quite a lot of quick ribs, you’ll doubtless want to do that in two batches.

Tip 2: Caramelize the onions. If you happen to’ve ever made French onion soup, then you recognize the great thing about caramelized onions. They take a while, however I promise it’s price it for this showy dish.

To do it, you’ll add somewhat butter to the rendered beef fats within the pot (yep!). Then add your onions, give them an excellent stir, and canopy the pot. Go away them for 10 minutes. While you uncover them, they’ll have softened and launched some moisture into the pan. From there, uncover and proceed cooking, stirring usually, till they’re deeply browned and scent candy (30-ish minutes extra).

Tip 3: Simmer the wine. As you might be constructing the braising liquid, add wine to the pot. It provides a lot taste, and crimson wine braised quick ribs are an absolute traditional! Earlier than including the rest to the pot, simmer the wine for a couple of minutes to burn off a few of the alcohol.

Tip 4: Cowl with a lid and slowly braise within the oven. To get that pull-apart, tender beef, it’s worthwhile to slowly cook dinner the quick ribs for round 3 hours. Consider it as just like making beef stew, the place you need the fats and collagen to soften and the connective tissues to melt and develop into actually tender.

Add the browned beef to the braising liquid, and ensure it’s principally coated so it doesn’t dry out. Then cook dinner slowly, coated, within the oven for about 3 hours. After 3 hours, the meat will likely be shockingly tender and so scrumptious.

Serving Strategies

You’ll be left with quite a lot of braising liquid. It’s thick, laced with candy onions, and completely scrumptious (with or with out the meat!). I extremely suggest skimming the fats on the high of the pot. There’s going to be fairly a bit. When you do, you possibly can serve the meat on or off the bone. A couple of bones might have already got slid off the meat (it’s that tender). We take away the bones, place chunks of tender beef on high of polenta, grits, or mashed potatoes, then spoon a beneficiant quantity of the braising liquid excessive. You’ll in all probability run out of beef earlier than the gravy, however I nonetheless suppose it is best to put it aside for spooning over one thing else for dinner one other night time.

This dish is deliberately wealthy. If you happen to’d like one thing somewhat lighter to start out or on the facet, we love this fennel salad, peppy lemon French dressing over greens, traditional roasted carrots, or these roasted carrots and parsnips.

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