Melt-in-Your-Mouth Beef Short Ribs Braised in a Rich Port & Spice Sauce

port wine

🥗Healthier: red wine

💰Cheaper: grape juice

Red wine adds depth while grape juice provides sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lighter while bouillon is cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Pork ribs can be a leaner option, while chicken thighs are more affordable.

Remove excess fat from the beef short ribs, keeping a layer on.

Season the beef short ribs lightly with salt and black pepper, using a mixture of coarse salt and fine sea salt.

Heat 1-2 tablespoons of olive oil in a cast iron pot over medium to high heat.

Sear the beef short ribs on all sides until browned, about 3-4 minutes per side, ensuring a nice brown crust without burning.

Remove excess fat from the pot after searing the meat.

Add 1 tablespoon of butter to the pot over low to medium heat.

Add chopped onions, carrots, and celery to the pot, cut in rough bits, and sauté for about 2 minutes until softened.

Stir in 1-2 tablespoons of tomato paste and cook for 30 seconds to remove excess acidity.

Pour in 250 ml (about 1 cup) of Ruby port to deglaze the pot, scraping up any browned bits from the bottom for about 30-40 seconds.

Add 2 cups of beef stock to the pot, ensuring the meat is partly submerged in the liquid.

Add thyme, 1 bay leaf, and crushed garlic to the pot.

Add a cinnamon quill and a piece of star anise to the pot, ensuring they are submerged in the liquid.

Cover the pot and transfer it to the oven to braise for about 3 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary