Ingredients
- 1 tablespoon butter
- 3 slices bacon, chopped
- 2 pounds beef short ribs, cut into 2 inch pieces
- 1 ½ teaspoons salt
- 1 cup beef broth
- 2 tablespoons fresh lemon juice
- ¼ cup red wine
Why This Recipe Is So Easy To Love
Rich, tender, and full of deep flavors that come from slow cooking. The meat becomes so soft it falls off the bone, making every bite satisfying. It’s a comforting meal that brings warmth and a touch of elegance to the table.
Helpful Chef Tips
- Brown the ribs well before braising to develop a rich, caramelized flavor.
- Use a heavy pot or Dutch oven to ensure even heat distribution.
- Let the meat rest in the sauce after cooking to absorb more flavor.
- Use a heavy pot or Dutch oven to ensure even heat distribution.
- Let the meat rest in the sauce after cooking to absorb more flavor.
Directions
Gently heat your oven to 350°F (175°C). In a large, heavy pan over medium heat, melt the butter and cook the bacon and short ribs together, stirring often, until everything is nicely browned—this should take about 10 minutes. Once browned, move the ribs and bacon into a baking dish that holds about 2 quarts. Season everything with salt and pepper, then pour in the beef broth, lemon juice, and red wine. Sprinkle the oregano over the top and give it a gentle mix to combine. Cover the dish and pop it into the oven. Let it cook for about 1 ½ to 2 hours, or until the meat is tender enough to pull away from the bone easily. Before serving, skim off any excess fat from the surface for a cleaner taste.
Great Ways To Serve
Serve these tender ribs over creamy polenta or buttery mashed potatoes to soak up the delicious sauce. A side of roasted vegetables or a simple green salad adds a fresh balance to the meal.
Reheating And Storage
Allow the ribs to cool completely before storing in an airtight container. They keep well in the refrigerator for up to 3 days and can be frozen for up to 3 months. Reheat gently on the stove to preserve the texture and flavor.
Frequently Asked Questions
Can I use a different cut of beef instead of short ribs?
Yes, you can use chuck roast or beef shanks, but cooking times may vary.
Is it necessary to brown the ribs and bacon before baking?
Yes, browning adds flavor and improves the texture of the meat.
Can I substitute red wine with something else?
You can use more beef broth or grape juice if you prefer no alcohol.
How do I know when the meat is done?
The meat is ready when it’s tender and easily pulls away from the bone.
Can I prepare this dish in a slow cooker?
Yes, brown the meat first, then cook on low for 6-8 hours until tender.
Should I cover the dish while baking?
Yes, covering helps keep the meat moist and tender during cooking.
How do I reduce the fat before serving?
Skim off the fat from the surface of the cooking liquid with a spoon.
What sides go well with this recipe?
Mashed potatoes, polenta, or roasted vegetables are great choices.
