Cherry Braised Beef Short Ribs Recipe

Beef short ribs: These are the star of the dish, providing rich, flavorful meat that becomes incredibly tender when braised.

Cherries: These add a sweet and tangy flavor that complements the richness of the beef.

Beef broth: This forms the base of the braising liquid, adding depth and savory notes.

Red wine: Adds acidity and complexity to the braising liquid, enhancing the overall flavor.

Onion: Provides a savory and slightly sweet base flavor when cooked down.

Garlic: Adds a pungent and aromatic depth to the dish.

Olive oil: Used for browning the short ribs and sautéing the aromatics.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and complexity to the seasoning.

When browning the beef short ribs, make sure not to overcrowd the dutch oven. Browning in batches ensures that each piece gets a nice, even sear, which is crucial for developing deep, rich flavors in the final dish.

• beef short ribs - Substitute with pork ribs: Pork ribs have a similar texture and can absorb flavors well, making them a good alternative.

• cherries - Substitute with cranberries: Cranberries provide a similar tartness and sweetness, which complements the richness of the meat.

• beef broth - Substitute with chicken broth: Chicken broth can provide a similar depth of flavor, though it may be slightly lighter.

• red wine - Substitute with balsamic vinegar: Balsamic vinegar offers a similar acidity and depth of flavor, though it will be less alcoholic.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor, which can add a subtle complexity to the dish.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it will be less pungent.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it a suitable alternative for cooking.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile, which can add a unique twist to the dish.

• Allow the beef short ribs to cool completely at room temperature before storing. This helps prevent condensation, which can lead to sogginess.

• Transfer the cooled short ribs and cherry sauce into an airtight container. Make sure to use a container that is appropriately sized to minimize air exposure.

• If you plan to consume the leftovers within a few days, store the container in the refrigerator. The braised beef will stay fresh for up to 3-4 days.

• For longer storage, place the short ribs and sauce in a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.

• When freezing, ensure that the short ribs are fully submerged in the cherry sauce. This helps to prevent freezer burn and keeps the meat moist.

• To reheat refrigerated short ribs, preheat your oven to 350°F (175°C). Place the ribs and sauce in an oven-safe dish, cover with foil, and heat for about 20-25 minutes or until warmed through.

• For frozen short ribs, thaw them in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated ribs.

• If you're in a hurry, you can reheat the short ribs in the microwave. Place them in a microwave-safe dish, cover loosely, and heat on medium power in 2-3 minute intervals, stirring occasionally, until heated through.

• To maintain the best texture and flavor, avoid reheating the short ribs multiple times. Reheat only the portion you plan to consume.

• Oven Method: Preheat your oven to 300°F (150°C). Place the beef short ribs in an oven-safe dish and cover with aluminum foil to retain moisture. Heat for about 20-30 minutes or until warmed through. This method helps maintain the tenderness of the meat and the richness of the cherry sauce.

• Stovetop Method: Place the short ribs in a saucepan or skillet over medium-low heat. Add a splash of beef broth or red wine to keep the meat moist. Cover and heat for about 10-15 minutes, stirring occasionally to ensure even heating. This method is quick and keeps the flavors intact.

• Microwave Method: Place the short ribs in a microwave-safe dish. Add a bit of beef broth or cherry sauce to prevent drying out. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on medium power for 2-3 minutes, then check and stir. Continue heating in 1-minute intervals until warmed through. This method is the fastest but may slightly alter the texture.

• Slow Cooker Method: Place the short ribs in a slow cooker and set to low heat. Add a small amount of beef broth or cherry sauce to keep the meat moist. Heat for 1-2 hours or until thoroughly warmed. This method is excellent for maintaining the dish's original tenderness and flavor.

• Sous Vide Method: Place the short ribs in a vacuum-sealed bag or a resealable bag with the air removed. Submerge in a water bath set to 140°F (60°C) and heat for about 45 minutes to 1 hour. This method ensures the meat remains juicy and tender, closely mimicking the original cooking process.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for braising the beef short ribs and ensuring even cooking.

• Oven: Preheated to 325°F (165°C) to slowly braise the short ribs until they are tender.

• Tongs: Useful for turning and browning the short ribs on all sides in the dutch oven.

• Cutting board: A sturdy surface for chopping the onion and mincing the garlic.

• Chef's knife: Essential for chopping the onion and mincing the garlic efficiently.

• Measuring cups: Used to measure out the beef broth and red wine accurately.

• Wooden spoon: Ideal for stirring the ingredients together in the dutch oven.

• Stovetop: Used initially to brown the short ribs and sauté the onions and garlic before transferring to the oven.

• Mixing bowl: Handy for holding the pitted cherries before adding them to the dutch oven.

• Ladle: Useful for serving the cherry sauce over the short ribs once they are done.

• Saucepan: Optional, for reducing the sauce on the stovetop if needed after braising.

Pre-chop ingredients: Chop the onion and garlic the night before to save time on prep.

Use pre-pitted cherries: Buy pre-pitted cherries to avoid the hassle of pitting them yourself.

Quick sear: Sear the beef short ribs in batches to ensure even browning and save time.

One-pot cooking: Use a dutch oven to both sear and braise, minimizing cleanup.

Simmer while you prep: Start simmering the red wine and beef broth while you prep other ingredients to save time.