Oven-Baked Beef Ribs (braised Short Ribs)

Name: Oven-Baked Beef Ribs (braised Short Ribs) - Veta B.
Ingredients: 12 pieces of beef ribs with meat; 1 large onion; 3 cloves of garlic (or as much as you want to taste); 1 teaspoon thyme; 350 ml red wine (I used white); 350 ml chicken broth; salt; pepper; olive oil; 1 small can of diced tomatoes

Diverse - Oven-Baked Beef Ribs (braised Short Ribs) by Veta B. - Recipia

Beef ribs are a culinary delight that can turn any meal into a special occasion. To prepare these juicy ribs, we start by properly seasoning them. We take the beef ribs, generously salt and pepper them, ensuring that each piece is well-seasoned. After seasoning, we dredge them in flour, making sure to coat them evenly. It is important to shake off the excess flour to avoid forming a crust that is too thick during frying. In a large skillet, we add 3-4 tablespoons of olive oil and heat it well. The ribs are fried in batches, about 3 minutes on each side, until they become golden and crispy. Once they are ready, we take them out onto a plate and set them aside to prepare the flavorful sauce that will accompany the meat. In the remaining oil in the skillet, we add finely chopped onion. We sauté it over medium heat for about 5 minutes until it becomes translucent and releases its aromas. Then, we add garlic, either crushed or whole, depending on preference, and dried thyme, mixing everything for a minute. The flavors blend perfectly, and when the white wine is poured in, it becomes a symphony of aromas. After the wine has partially evaporated, we add chicken broth and diced tomatoes, mixing well. It’s time to reintroduce the ribs into the pot, allowing them to bathe in this rich sauce. We let the dish come to a boil, then cover the pot tightly with aluminum foil to create an environment conducive to slow cooking, similar to a pressure cooker. We preheat the oven to 230°C (450°F) and place the pot on the middle rack. The ribs will cook for 1.5 hours, and the steam trapped under the foil will help the meat become extremely tender. After 1 hour, we can check the sauce and adjust the amount of liquid if necessary. It is important to note that slow cooking at high temperatures will transform the beef into a delicacy, and the flavors will intensify. Once the time is up, we take the pot out of the oven and let the dish rest for a few minutes before serving. The beef ribs can be served with various sides, from mashed potatoes to grilled vegetables, for an unforgettable feast.