Melt-in-Your-Mouth Beef Short Ribs

To achieve tender, melt-in-your-mouth beef short ribs, it's essential to cook them low and slow. Braising at a low temperature (300-350°F) for 2.5 to 3 hours allows the collagen in the meat to break down, resulting in tender ribs. Make sure to cover the pot while cooking to retain moisture.

Melt-in-your-mouth beef short ribs pair wonderfully with creamy mashed potatoes, roasted vegetables, or a fresh green salad. You can also serve them with crusty bread to soak up the rich sauce. For a heartier meal, consider serving them over polenta or with a side of macaroni and cheese.

Yes, you can easily make this beef short ribs recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend or cornstarch for dredging the ribs. Additionally, ensure that the broth and any other packaged ingredients, like onion soup mix, are gluten-free.

To store leftover melt-in-your-mouth beef short ribs, let them cool completely, then transfer them to an airtight container. They can be refrigerated for up to 3-4 days. For longer storage, consider freezing them in a freezer-safe container for up to 3 months. Reheat gently on the stove or in the oven before serving.

If you don't have Cabernet Sauvignon on hand, you can substitute it with another full-bodied red wine, such as Merlot or Syrah. Alternatively, for a non-alcoholic option, use beef broth mixed with a splash of vinegar or grape juice to mimic the acidity and depth of flavor that wine provides.