Here’s an expanded and detailed version of your “Simple Braised Short Ribs” recipe:
Ingredients:
- Vegetable oil, or any other neutral oil, as needed for searing
- 2 pounds beef short ribs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 large yellow onion, thinly sliced
- 1 teaspoon dried thyme
- 1 to 3 tablespoons all-purpose flour, depending on desired thickness of the sauce
- 1 quart unsalted or low-sodium beef stock
- 3 dried bay leaves
Instructions:
- Preheat the Oven:
- Set your oven to preheat at 350˚F (177˚C).
- Prepare the Short Ribs:
- Start by patting the short ribs dry using paper towels. This helps in achieving a better sear.
- Generously season all sides of the short ribs with kosher salt and freshly ground black pepper.
- Sear the Short Ribs:
- Heat a thin layer of vegetable oil in a large Dutch oven or any other oven-safe pot with a lid over medium-high heat.
- Sear the seasoned short ribs in batches, if necessary, to avoid crowding the pot. Cook each side until it’s nicely browned, which usually takes about 3-4 minutes per side. Add more oil as needed between batches.
- Once browned, transfer the short ribs to a separate platter and set aside.
- Cook the Onions and Thyme:
- In the same pot, reduce the heat to medium. If the pot looks dry, add a bit more oil.
- Add the sliced onions, dried thyme, and a pinch of salt and pepper. Cook, stirring occasionally, until the onions start to soften and turn translucent, about 5-7 minutes.
- Thicken with Flour:
- Sprinkle the flour evenly over the softened onions. Stir constantly and cook for about one minute to remove the raw flour taste and create a roux, which will help thicken the sauce.
- Braise the Short Ribs:
- Pour in the beef stock and add the bay leaves to the pot. Stir well to combine and to lift any browned bits off the bottom of the pot, which will add flavor to the sauce.
- Return the browned short ribs to the pot, arranging them in a single layer if possible.
- Increase the heat to bring the contents to a simmer, then cover the pot with a lid.
- Bake:
- Place the covered pot in the preheated oven. Let the short ribs braise in the oven until they are very tender, about 2 hours. Check occasionally to ensure there is enough liquid, adding more stock if necessary.
- Serve:
- Once the meat is tender and the sauce has thickened to your liking, remove the pot from the oven. Discard the bay leaves.
- Serve the braised short ribs hot, ideally with a side of creamy mashed potatoes, polenta, or your favorite root vegetables to soak up the rich sauce.
Note on Flour:
- The amount of flour used can vary. Use 1 teaspoon for a thinner sauce and up to 1 tablespoon or more for a thicker, more gravy-like consistency.
This detailed recipe guide should help you achieve a wonderfully tender and flavorful dish that’s perfect for a comforting meal.