Paula Deen Short Ribs Recipe
Looking for the ultimate comfort food? This Paula Deen Short Ribs Recipe is the perfect answer for your family. It brings Southern warmth and rich flavor right to your kitchen table.
Ingredients
- 5 pounds of bone-in beef short ribs.
- 2 tablespoons of vegetable oil.
- 2 tablespoons of unsalted butter.
- 1 large yellow onion chopped small.
- 3 medium carrots peeled and sliced.
- 2 ribs of celery chopped.
- 4 cloves of garlic minced well.
- 2 cups of beef broth.
- 1 cup of dry red wine or extra broth.
- 2 tablespoons of tomato paste.
- 2 sprigs of fresh rosemary.
- 3 sprigs of fresh thyme.
- 2 bay leaves.
- Salt and black pepper to taste.
- All-purpose flour for dusting the ribs.
Instructions
Season and Flour the Ribs
- Dry the short ribs with a paper towel first. Sprinkle them with plenty of salt and pepper. Lightly coat each rib in a little bit of flour. Shake off any extra flour before you start cooking.
Sear the Short Ribs
- Heat oil and butter in your Dutch oven. Place the ribs in the hot pan. Brown them on all sides until they look dark and crispy. Work in small batches so the pan stays hot.
Sauté the Fresh Vegetables
- Remove the meat and set it aside on a plate. Add the onions, carrots, and celery to the same pot. Cook them until they are soft and smell very sweet. Stir them often so they do not burn.
Add Garlic and Tomato Paste
- Stir in the minced garlic and the tomato paste. Cook this for only one or two minutes. You will see the color turn a deep red. This adds a lot of richness to your final sauce.
Deglaze the Heavy Pot
- Pour the red wine or broth into the pot. Use a spoon to scrape the brown bits off the bottom. These bits have the most flavor for your gravy. Let the liquid bubble for a few minutes.
Return Ribs and Add Herbs
- Put the browned ribs back into the Dutch oven. Pour in the rest of the beef broth. Add the rosemary, thyme, and the bay leaves. The liquid should cover about half of the meat.
The Slow Braising Process
- Cover the pot with a tight lid. Put it in a 325°F oven for about three hours. The meat is done when it is very tender. It should pull away from the bone easily with a fork.
Thicken the Savory Sauce
- Remove the ribs and the herbs from the pot. Boil the liquid on the stove for ten minutes. This makes the sauce thick and shiny. Pour this rich gravy over your ribs before serving.
Notes
- Do Not Crowd the Pan: Only sear a few ribs at a time. If you add too many, the meat will steam instead of brown.
- Use Bone-In Ribs: The bones add much more flavor to the sauce. They also help keep the meat moist during the long cook.
- The Wine Choice: Use a dry red wine like Cabernet or Merlot. If you prefer no alcohol, beef broth works just fine.
- Add Potatoes: You can add chunks of potato to the pot. Do this during the last hour of cooking. They will soak up all the beef flavor.
- Slow Cooker Version: You can do steps 1-5 on the stove. Then, put everything in a slow cooker. Cook on low for 8 hours for a hands-off meal.
- Make it Ahead: This dish tastes even better the next day. The flavors have more time to blend together in the fridge