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If you're looking to elevate your dinner game, braised short ribs with smoked olives might be just what you need. These recipes combine the richness of tender meat with the unique, smoky flavor of olives, creating a dish that's both comforting and sophisticated. Each variation brings something special to the table, making it hard to choose just one. Let's explore these delicious options that promise to impress your guests and satisfy your cravings.
Key Takeaways
- Classic Braised Short Ribs feature tender beef with a smoky olive sauce, perfect for cozy family dinners served over creamy mashed potatoes.
- Mediterranean-Inspired Braised Short Ribs combine smoked olives, herbs, and citrus for a rich, comforting meal paired with polenta or a fresh salad.
- Red Wine Braised Short Ribs showcase deep flavors enhanced by smoked olives, ideal for special occasions and served over buttery mashed potatoes.
- For a spicy twist, try Spicy Braised Short Ribs with chipotle heat, garnished with fresh cilantro for added freshness.
- Herb-Crusted Braised Short Ribs offer a gourmet experience, complemented by a smoked olive tapenade and served with seasonal vegetables.
Classic Braised Short Ribs With Smoked Olive Sauce
Braised short ribs are a classic comfort food that brings deep, rich flavors to the dinner table. This recipe for classic braised short ribs with smoked olive sauce combines the tender, melt-in-your-mouth qualities of the beef with a unique smoky twist that elevates the dish. The slow cooking process allows the ribs to absorb all the aromatic flavors, resulting in a hearty meal that's perfect for gatherings or a cozy family dinner.
To create this dish, you'll need to gather a few essential ingredients. The combination of fresh herbs, vegetables, and a flavorful sauce will help you achieve that restaurant-quality taste right in your own kitchen. Once you have everything ready, you'll be on your way to creating a delectable feast.
Ingredients:
- 4 lbs beef short ribs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons smoked olives, chopped
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
Cooking Instructions:
Start by preheating your oven to 325°F (160°C). Season the short ribs generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the short ribs on all sides until they're beautifully browned, about 3-4 minutes per side. Remove the ribs from the pot and set them aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften. Stir in the minced garlic, cooking for an additional minute.
Next, add the beef broth, red wine, tomato paste, smoked olives, thyme, and bay leaf. Bring the mixture to a simmer, then return the short ribs to the pot, making sure they're submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven. Braise the ribs for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
For best results, allow the braised short ribs to rest for at least 15 minutes before serving. This will help the flavors meld together even more. Feel free to serve the dish over creamy mashed potatoes or polenta to soak up the delicious sauce.
Extra Tips:
When cooking braised short ribs, don't rush the process—allowing them to cook slowly is key to achieving that tender texture.
Also, consider making the dish a day in advance; the flavors often deepen and improve overnight. If you're unable to find smoked olives, you can use regular olives and add a touch of smoked paprika for a similar effect.
Finally, always taste and adjust seasoning before serving to guarantee a perfect balance of flavors.
Mediterranean-Inspired Braised Short Ribs With Smoked Olives
Braised short ribs are a delectable dish that can transport your taste buds to the Mediterranean with a few key ingredients. This Mediterranean-inspired version incorporates the rich flavors of smoked olives, herbs, and a hint of citrus, creating a comforting yet sophisticated meal perfect for any occasion. The tender meat, infused with aromatic spices, pairs beautifully with a side of creamy polenta or a fresh Mediterranean salad.
Cooking these short ribs is a straightforward process that yields impressive results. The key to achieving tender, flavorful ribs lies in the slow braising method, which allows the meat to absorb all the delicious flavors from the broth and herbs. As the ribs cook, the smoky notes of the olives meld with the savory meat, resulting in a dish that's both hearty and unique.
Ingredients:
- 4 lbs beef short ribs
- 1 cup smoked olives, pitted and chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Zest and juice of 1 lemon
- Olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Preheat your oven to 325°F (160°C). In a large Dutch oven, heat a drizzle of olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in batches until browned on all sides. Remove the ribs and set them aside.
- In the same pot, add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute. Add the smoked olives, tomato paste, dried oregano, dried thyme, lemon zest, and juice. Pour in the red wine and beef broth, scraping the bottom of the pot to deglaze.
- Return the short ribs to the pot, ensuring they're mostly submerged in the liquid. Bring to a simmer, then cover and transfer the pot to the preheated oven. Braise for 3 hours, or until the meat is fork-tender. Remove from the oven and let it rest for a few minutes before serving.
Extra Tips:
For the best flavor, consider marinating the short ribs overnight in a mixture of red wine, lemon juice, and herbs before cooking. This won't only enhance the taste but also help to tenderize the meat.
Additionally, feel free to customize the dish by adding vegetables like carrots or mushrooms to the braise for extra depth and nutrition. And don't forget to garnish with fresh parsley for a burst of color and freshness!
Red Wine Braised Short Ribs With a Smoked Olive Twist
Red Wine Braised Short Ribs With a Smoked Olive Twist is a decadent dish that showcases the rich flavors of tender beef short ribs melded with the deep, complex notes of red wine and the unique hint of smoked olives. This recipe is perfect for a cozy dinner or a special occasion, making your kitchen smell irresistible as it simmers.
The combination of ingredients results in a dish that isn't only satisfying but also offers an exciting twist that will leave your guests talking about it long after the meal.
To achieve the best results, be sure to select high-quality beef short ribs and a robust red wine that you enjoy drinking, as this will enhance the overall flavor of the dish. The smoked olives add an unexpected depth, elevating the traditional braise into a culinary experience.
Serve these short ribs over creamy polenta or buttery mashed potatoes to soak up the delicious sauce.
Ingredients:
- 4 lbs beef short ribs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 cups red wine
- 4 cups beef stock
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme
- 1 bay leaf
- 1 cup smoked olives, pitted and roughly chopped
Cooking Instructions:
Begin by preheating your oven to 325°F (165°C). Season the beef short ribs generously with salt and pepper.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until they're browned, about 3-4 minutes per side. Once seared, remove the ribs from the pot and set aside.
In the same pot, add the diced onion and carrots, sautéing until they're softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce by half, then add the beef stock, tomato paste, thyme, and bay leaf.
Return the short ribs to the pot, ensuring they're submerged in the liquid. Bring to a simmer, then cover the pot and transfer it to the preheated oven. Braise for about 2.5 to 3 hours or until the meat is fork-tender.
In the last 30 minutes of cooking, add the smoked olives to the pot.
Extra Tips:
For the best flavor, allow the short ribs to cool in their braising liquid after cooking, then refrigerate overnight. This allows the flavors to meld and makes it easy to skim off any excess fat before reheating.
When serving, consider garnishing with fresh herbs like parsley for a pop of color and freshness. Enjoy your culinary masterpiece!
Spicy Braised Short Ribs With Smoked Olives and Chipotle
Spicy Braised Short Ribs With Smoked Olives and Chipotle is a dish that melds the rich, tender flavors of beef with the smokiness of olives and the heat of chipotle peppers. This recipe results in succulent short ribs that are perfect for a cozy dinner party or a comforting family meal.
The combination of spices and smoky elements creates a depth of flavor that will have everyone asking for seconds.
To prepare this dish, you'll want to start with high-quality short ribs that are well-marbled for the best flavor. The cooking process involves braising the meat slowly, allowing the flavors to meld and the beef to become incredibly tender. The addition of smoked olives and chipotle adds an exciting twist that elevates the dish from ordinary to extraordinary.
Ingredients:
- 4 lbs bone-in short ribs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 cup smoked olives, pitted and sliced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 bay leaf
- Fresh cilantro, for garnish
Cooking Instructions:
- Preheat your oven to 300°F (150°C). Season the short ribs generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Once browned, remove the ribs and set them aside.
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, chipotle peppers, smoked olives, smoked paprika, and ground cumin, cooking for an additional 2 minutes.
Return the short ribs to the pot, then pour in the beef broth and red wine. Stir in the tomato paste and add the bay leaf. Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Braise for 3 to 4 hours or until the meat is tender and easily falls off the bone.
Extra Tips:
For the best results, consider preparing the short ribs a day in advance. Allow them to cool in their braising liquid before refrigerating overnight. This allows the flavors to deepen, and the fat will solidify on the surface, making it easy to remove before reheating.
When ready to serve, simply reheat the dish gently on the stove, and garnish with fresh cilantro for a burst of freshness. Enjoy your flavorful and spicy short ribs!
Herb-Crusted Braised Short Ribs With Smoked Olive Tapenade
Herb-Crusted Braised Short Ribs with Smoked Olive Tapenade is a delightful dish that elevates the humble short rib into a gourmet experience. The combination of tender, flavorful meat with a vibrant herb crust provides a perfect balance of richness and freshness. This recipe not only showcases the deep, savory notes of the braised ribs but also introduces a unique twist with the smoky olive tapenade, which adds a burst of flavor that complements the dish beautifully.
To create this dish, you'll need to set aside some time to allow the flavors to meld and the meat to become tender. The slow braising process guarantees that the short ribs absorb all the aromatic herbs and spices, while the tapenade adds an unexpected depth that will leave your guests wanting more.
Serve these succulent short ribs with creamy mashed potatoes or a side of seasonal vegetables for a complete and satisfying meal.
Ingredients:
- 4 lbs bone-in beef short ribs
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 cup pitted mixed olives
- 2 tablespoons capers
- 1 tablespoon smoked paprika
- 1 tablespoon lemon juice
Cooking Instructions:
Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper.
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 4-5 minutes per side. Remove the ribs and set them aside.
In the same pot, add the onion, carrots, and celery, cooking until they begin to soften, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
Add the beef broth, red wine, tomato paste, rosemary, thyme, and parsley to the pot, stirring to combine. Return the short ribs to the pot, verifying they're submerged in the liquid. Cover the pot and transfer it to the preheated oven. Braise the ribs for 2.5 to 3 hours, or until the meat is fork-tender.
While the ribs are braising, prepare the smoked olive tapenade by blending the olives, capers, smoked paprika, and lemon juice in a food processor until coarsely chopped.
Once the ribs are done, let them rest for a few minutes before serving with a generous spoonful of the tapenade on top.
Extra Tips:
For an even richer flavor, consider adding a few sprigs of fresh herbs such as thyme or rosemary directly into the braising liquid.
Additionally, you can make the short ribs a day in advance and refrigerate them overnight. This allows the flavors to develop even further, and you can easily skim off any excess fat before reheating.
Don't hesitate to experiment with different types of olives in your tapenade for a unique touch!
Frequently Asked Questions
Can I Use Regular Olives Instead of Smoked Olives?
Sure, you can use regular olives instead of smoked ones, but they'll lack that distinct flavor. If you're aiming for a richer taste, consider adding a bit of smoked paprika to enhance your dish.
What Side Dishes Pair Well With Braised Short Ribs?
When you're serving braised short ribs, consider pairing them with creamy mashed potatoes, roasted vegetables, or a fresh arugula salad. These sides complement the rich flavors and enhance your overall dining experience beautifully.
How Long Do Braised Short Ribs Last in the Fridge?
You know that feeling when you find leftover comfort food in the fridge? Braised short ribs typically last about three to four days. Just make sure to store them in an airtight container to keep them fresh!
What Wine Should I Serve With Braised Short Ribs?
You should serve a rich red wine, like a Cabernet Sauvignon or a Merlot, with braised short ribs. The wine's deep flavors complement the dish's savory notes, enhancing your overall dining experience. Enjoy!
Can I Make Braised Short Ribs in a Slow Cooker?
Yes, you can absolutely make braised short ribs in a slow cooker! Just sear the meat first, then combine it with your favorite ingredients, and let it cook low and slow for tender results.
