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The Ultimate Cast Iron Skillet Braised Beef Short Ribs Recipe

When it comes to comfort food, few dishes can rival the sumptuousness of braised beef short ribs. These tender, flavourful morsels of meat become melt-in-your-mouth delicacies when cooked low and slow. Using a cast iron skillet elevates this dish, allowing for exceptional heat retention and even cooking. In this article, we’ll take you through the steps to create a delicious meal that is perfect for any occasion.

Ingredients

To serve four, you will need the following ingredients:

• 1.5 kg (about 3.3 lbs) beef short ribs, preferably bone-in
• Salt and freshly ground black pepper, to taste
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato purée
• 500 ml (about 2 cups) beef stock
• 250 ml (about 1 cup) red wine (a good quality Merlot works well)
• 1 tablespoon Worcestershire sauce
• 2 sprigs of fresh thyme
• 2 bay leaves

Method

1. Preparing the Short Ribs

Begin by preheating your oven to 160°C (320°F). This slow, low temperature is crucial for achieving tender ribs. Pat the short ribs dry with paper towels and season generously with salt and pepper.

2. Searing the Ribs

Heat the vegetable oil in your cast iron skillet over medium-high heat. Once the oil is hot, carefully add the short ribs, ensuring not to overcrowd the pan. Sear the ribs on all sides until they develop a rich, brown crust, which usually takes around 3-4 minutes per side. Once seared, remove the ribs from the skillet and set them aside.

3. Sautéing the Vegetables

In the same skillet, reduce the heat to medium and add the chopped onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, or until they have softened and the onion turns translucent. Add the minced garlic and tomato purée, cooking for an additional 2 minutes to release the flavours.

4. Deglazing the Pan

Pour in the red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. This step is essential as those bits are packed with flavour. Allow the wine to simmer for a few moments, letting it reduce by approximately half.

5. Braising the Ribs

Return the short ribs to the skillet and add the beef stock, Worcestershire sauce, thyme sprigs, and bay leaves. The liquid should cover the ribs about three-quarters of the way. Bring the mixture to a gentle boil, then cover the skillet with a tight-fitting lid or foil and transfer it to the preheated oven.

6. Slow Cooking

Let the short ribs braise in the oven for 2.5 to 3 hours, until the meat is fork-tender and practically falling off the bone. You’ll know it’s done when it has a tantalising aroma wafting throughout your kitchen.

7. Finishing Touches

Once cooked, remove the skillet from the oven and let it sit for about 10 minutes before serving. Carefully remove the short ribs and place them on a serving platter. You can strain the cooking liquid, removing the vegetables and herbs, then reduce it on the stove to create a luscious sauce to drizzle over the ribs.

Serving Suggestions

Serve your braised beef short ribs with creamy mashed potatoes, buttery polenta, or a hearty crusty bread to soak up the rich sauce. A side of seasonal vegetables or a crisp salad can also complement the dish beautifully.

Conclusion

Braised beef short ribs are a classic, indulgent dish that brings warmth and comfort to any table. Cooking them in a cast iron skillet ensures a depth of flavour that is difficult to achieve with other methods. With this simple yet impressive recipe, you’ll be well on your way to impressing your family and friends, making special occasions even more memorable. Enjoy the culinary adventure, and savour every delightful bite!

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