Adie’s Short Ribs Recipe: Ultimate Comfort Food

Introduction

Adie’s Short Ribs is a classic, hearty dish that embodies comfort and rich flavors, making it a favorite among meat lovers and food enthusiasts alike. This dish features beef short ribs braised slowly until they reach a melt-in-your-mouth tenderness, infused with aromatic herbs and vegetables that elevate its savory profile. While not historically tied to a specific cultural origin, short ribs have been a staple in various cuisines worldwide—ranging from Korean galbi to American barbecue—each offering unique preparations and flavors. The beauty of Adie’s Short Ribs lies in its simplicity and depth of flavor, achieved through careful seasoning, searing, and slow braising, making it the perfect centerpiece for family dinners, special occasions, or a comforting weekend meal. This recipe, shared on Love With Recipes, is designed to guide you through every step of creating this sumptuous dish, ensuring you achieve restaurant-quality results in the comfort of your own kitchen.

Time

The total preparation and cooking time for Adie’s Short Ribs generally spans approximately 3.5 to 4 hours. This includes:

• Preparation Time: 20-30 minutes
• Searing Time: 10-15 minutes
• Braising Time: 2.5 to 3.5 hours
• Resting and Serving: 10 minutes

Patience is key when preparing this dish, as the low and slow cooking process is essential to achieve the desired tenderness and flavor depth. This is a long, slow process, but every minute spent results in a dish that is rich, tender, and incredibly satisfying.

Needed Equipment

Essential Cooking Tools

• Large Dutch Oven or Heavy Oven-Safe Pot: For searing and braising the short ribs evenly, ensuring heat retention and even cooking.
• Sharp Chef’s Knife: To trim excess fat and prepare vegetables with precision.
• Cutting Board: A sturdy surface for chopping vegetables and herbs.
• Measuring Spoons and Cups: For accurate seasoning and liquid measurements.
• Wooden Spoon or Silicone Spatula: To scrape the flavorful bits from the pan and stir vegetables.
• Kitchen Tongs: For turning and handling hot meat.
• Oven: Preheated to 300°F (150°C) for slow braising.
• Aluminum Foil or Lid: To cover the Dutch oven securely during cooking.
• Serving Tongs and Platter: For presentation and serving.

Optional Equipment for Enhanced Experience

• Meat Thermometer: To verify internal temperature and doneness.
• Immersion Blender or Food Processor: For creating a smooth sauce if desired.
• Slow Cooker: An alternative to oven braising, offering flexibility.

Tags

Beef, Short Ribs, Slow-Cooked, Braised, Comfort Food, Family Dinner, Hearty, Rich Flavor, Oven-Braised, Meat Lover’s Recipe, Gourmet, Easy to Make, Homestyle Cooking, Love With Recipes

Serving Size

Each serving of Adie’s Short Ribs is approximately 6 ounces of cooked meat, which provides a satisfying and hearty portion suitable for most appetites. The recipe yields about 4 to 6 servings, depending on the portion sizes and accompaniments.

Difficulty Level

This recipe is classified as Intermediate. While it involves multiple steps, including searing, sautéing, and slow braising, it is straightforward with clear instructions. It’s perfect for home cooks with some experience in braising or slow-cooking techniques and provides an excellent opportunity to master these culinary skills.

Allergen Information

This dish contains common allergens such as beef and garlic. It does not include gluten or dairy unless modified. Always check ingredient labels, especially for broth or any pre-seasoned products, to ensure they are free of potential allergens if you have sensitivities or allergies.

Dietary Preference

Adie’s Short Ribs are naturally high in protein and fat, making them suitable for omnivores and low-carb diets such as ketogenic or paleo. However, they are not suitable for vegetarian, vegan, or plant-based diets. For those following specific dietary restrictions, modifications can be made, such as substituting broth with vegetable stock or removing added salt.

Course

Main Course

Cuisine

American / International — inspired by classic braising techniques but adaptable to various flavor profiles.

Ingredients

Ingredient Quantities and Descriptions

Instructions

Preparation: Starting with the Basics

Begin by preparing your workspace and gathering all necessary ingredients and equipment. Ensuring everything is ready before starting will facilitate a smooth cooking process and reduce stress during the execution of the recipe.

Step 1: Season the Short Ribs

Lay the beef short ribs on a clean cutting board. Generously season each side with salt and freshly ground black pepper. This initial seasoning is crucial as it penetrates the meat, forming a flavor base that will enhance the overall taste of the dish. For more depth, you can apply a dry rub with other herbs and spices if desired, but keep it simple to allow the natural richness of the beef to shine through.

Step 2: Searing the Ribs

Heat a large Dutch oven or heavy oven-safe skillet over medium-high heat. Add 2-3 tablespoons of oil, ensuring it coats the bottom evenly. When the oil is shimmering and just beginning to smoke, carefully place the ribs into the pan, bone-side down first. Sear for about 4-5 minutes per side, turning with tongs to ensure an even, deep brown crust develops on all sides. Proper searing creates a Maillard reaction—a chemical process that imparts complex flavors and browning, which is essential for a rich, savory profile.

Step 3: Sauté Aromatics and Vegetables

Once the ribs are seared and removed from the pan, set them aside. In the same pan, add chopped onions, carrots, and celery. Sauté over medium heat until the vegetables are translucent and starting to brown—about 8-10 minutes. Add minced garlic during the last 2 minutes to prevent burning. This process develops the aromatic base of the dish, releasing essential flavors and building a foundation for the braising liquid.

Step 4: Deglazing

Pour in red wine or beef broth to deglaze the pan, scraping up the browned bits stuck to the bottom with a wooden spoon. These caramelized bits are packed with flavor—collectively called fond—and are the backbone of a flavorful sauce. Reduce the wine slightly, about 3-5 minutes, to concentrate the flavors.

Step 5: Assemble for Braising

Return the seared ribs to the pan, bone-side down. Add enough liquid—be it red wine, beef broth, or a combination—to partially submerge the ribs, about halfway up. Add fresh thyme, rosemary, and bay leaves. Adjust seasoning with additional salt and pepper if needed. The herbs will infuse the meat and sauce with fragrant, earthy notes, balancing the richness of the beef.

Step 6: Slow Braising in the Oven

Cover the Dutch oven tightly with a lid or aluminum foil. Place it in the preheated oven set to 300°F (150°C). Braise for approximately 2.5 to 3.5 hours, checking occasionally to ensure the liquid level remains sufficient. The low temperature allows the collagen and connective tissues in the short ribs to break down slowly, transforming into tender, flavorful meat. The exact time depends on the size of the ribs; larger, thicker ribs may require closer to 3.5 hours.

Step 7: Check for Doneness

When the meat is fork-tender and falls off the bone with little resistance, the dish is ready. Use a meat thermometer to check that the internal temperature has reached at least 195°F (90°C). The meat should be soft, moist, and bursting with flavor. Remove the Dutch oven from the oven, and let the ribs rest for about 10 minutes before serving to allow the juices to redistribute evenly.

Step 8: Serve and Garnish

Gently transfer the ribs to a serving platter. If desired, skim excess fat from the surface of the braising liquid and reduce it over medium heat to create a thicker, more concentrated sauce. Pour the sauce over the ribs or serve it on the side. Garnish with fresh herbs like parsley or additional thyme for visual appeal and added freshness.

Preparation Tips

• Choosing the Ribs: Opt for well-marbled, bone-in short ribs for maximum flavor and tenderness. Ask your butcher for meaty cuts, and verify that the ribs are fresh or properly frozen.
• Seasoning: Don’t skimp on salt during the initial seasoning—this enhances the overall flavor. Adjust salt levels at the end if necessary.
• Seared to Perfection: Ensure the pan is hot enough before adding the meat to achieve a deep, flavorful crust. Do not overcrowd the pan; sear in batches if necessary.
• Vegetable Prep: Cut vegetables uniformly to promote even cooking. Smaller pieces will soften faster and meld into the sauce.
• Deglazing: Use a good quality wine or broth to add depth. The alcohol in wine adds complexity, but you can substitute with additional broth for a non-alcoholic version.
• Slow Cooking: Patience is essential. Do not rush the braising process—low and slow yields the best results.
• Herb Variations: Feel free to experiment with herbs like sage, bay leaves, or even a splash of balsamic vinegar for a different flavor profile.

Nutritional Information

Tips and Tricks

• Marinate the Ribs: For an extra layer of flavor, marinate the ribs in a mixture of wine, garlic, herbs, and a splash of soy sauce overnight before cooking.
• Use a Meat Thermometer: To confirm doneness, especially if you’re new to braising, ensuring the meat reaches the ideal internal temperature for tenderness.
• Skim Fat: After cooking, skim excess fat from the surface of the sauce to keep it light and flavorful.
• Make-ahead: The dish improves with time. Prepare a day ahead, refrigerate, then reheat slowly for enhanced flavor.
• Vegetable Variations: Add mushrooms, parsnips, or potatoes during braising for added texture and flavor.

Add-ons

• Red Wine Reduction: Simmer the braising liquid post-cooking to intensify the flavor, then pour over the ribs.
• Mashed Potatoes or Polenta: Serve alongside for a complete, comforting meal.
• Roasted Vegetables: Carrots, Brussels sprouts, or roasted root vegetables make excellent side dishes.
• Gremolata: A fresh herb mixture of lemon zest, garlic, and parsley adds brightness when sprinkled on top before serving.

Side Dishes

• Buttery Mashed Potatoes
• Creamy Polenta or Risotto
• Roasted Root Vegetables
• Steamed Green Beans or Asparagus
• Crusty Artisan Bread for dipping and soaking up sauce

Improvements and Variations

• Spicy Version: Add red pepper flakes or a dash of hot sauce to the braising liquid for heat.
• Asian Twist: Incorporate soy sauce, ginger, and star anise for an Asian-inspired flavor profile.
• Vegetarian Substitute: Use hearty vegetables like eggplant or mushrooms with vegetable broth for a plant-based adaptation.
• Extra Depth: Incorporate a splash of balsamic vinegar or a teaspoon of tomato paste during sautéing for complexity.

Save and Store

Allow the cooked short ribs and sauce to cool to room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 3 months. To reheat, gently warm on the stovetop over low heat or in a covered dish in the oven, adding a splash of broth if necessary to maintain moisture. The flavors often deepen after a day or two, making leftovers an even more delicious experience.

FAQ

Can I use boneless short ribs?

While boneless short ribs are available, bone-in ribs tend to have more flavor and remain tender longer during slow cooking. If using boneless, reduce braising time slightly and monitor for doneness.

Can I make this dish in a slow cooker?

Absolutely. After searing the ribs and sautéing aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours until the meat is tender. This method offers convenience and similar results.

Can I substitute red wine with non-alcoholic options?

Yes, you can substitute with grape juice, cranberry juice, or additional beef broth. These alternatives will provide sweetness and acidity, mimicking the flavor of wine.

What if I don’t have fresh herbs?

Use dried herbs, but reduce quantities by about one-third since dried herbs are more concentrated. Add them earlier in the cooking process to allow flavors to develop.

How do I know when the short ribs are perfectly cooked?

The ribs are done when they are fall-apart tender, with internal temperatures around 195°F (90°C), and a fork can easily slide through the meat. The meat should be moist and gelatinous, with the collagen fully broken down.

Conclusion

Mastering Adie’s Short Ribs is a rewarding culinary experience, blending patience with technique to achieve a dish that embodies richness, tenderness, and aromatic complexity. This recipe exemplifies the elegance of slow-cooked comfort food, transforming humble ingredients into a luxurious meal. Whether served alongside creamy mashed potatoes, roasted vegetables, or crusty bread, these short ribs promise a satisfying, memorable dining experience. Remember, the secret lies in quality ingredients, attention to detail during searing, and the slow, gentle braising process that unlocks the full potential of this hearty cut. Explore variations, incorporate your favorite herbs, and enjoy the process as much as the delicious results. For more such detailed recipes and culinary insights, visit Love With Recipes, where food lovers find inspiration and practical guidance for every cooking adventure.

References

• Cook’s Illustrated – Braised Short Ribs Techniques
• Serious Eats – The Science of Braising