Get ready to embark on a culinary journey that will transform your dinner table into a Spanish-inspired flavor paradise! These Beef Short Ribs with Fennel and Pimenton are not just a meal—they're a mouthwatering experience that will have your guests begging for seconds. Imagine tender, fall-off-the-bone beef infused with the smoky richness of pimenton and the delicate anise notes of fennel, creating a dish that's both rustic and sophisticated. Whether you're looking to impress your dinner guests or treat yourself to a gourmet comfort food experience, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 2 lbs beef short ribs
- 1 bulb fennel, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika (pimenton)
- 2 cups beef broth
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Remove beef short ribs from refrigerator 30 minutes before cooking to allow them to reach room temperature. Pat ribs dry with paper towels and season generously with salt, pepper, and smoked paprika.
- Preheat oven to 325°F (165°C). Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear short ribs on all sides until deep golden brown, about 3-4 minutes per side. Remove ribs and set aside.
- In the same pot, reduce heat to medium and add chopped onions and fennel. Sauté for 5-6 minutes until vegetables begin to soften and become translucent. Add minced garlic and cook for an additional 1 minute.
- Return short ribs to the pot. Pour beef broth over the ribs, ensuring they are mostly covered. If needed, add additional broth or water to cover.
- Cover pot with a tight-fitting lid and transfer to preheated oven. Braise for 2 hours, or until meat is extremely tender and begins to pull away from the bone.
- Remove from oven and let rest for 10 minutes. Taste and adjust seasoning if needed. Serve short ribs with braising vegetables and pan juices.
Tips
- Temperature Matters: Always let your beef short ribs come to room temperature before cooking to ensure even searing and more consistent cooking.
- Searing Secrets: When browning the ribs, don't overcrowd the pot. Work in batches if necessary to achieve that perfect golden-brown crust that locks in flavor.
- Patience is Key: Low and slow is the mantra for braising. The 2-hour cooking time allows the connective tissues to break down, resulting in incredibly tender meat.
- Flavor Boosting: Don't skip the smoked paprika (pimenton)—it's the secret weapon that adds a deep, smoky complexity to the dish.
- Make Ahead Friendly: This dish actually tastes even better the next day, so consider making it in advance and reheating. The flavors will continue to develop and intensify.
- Accompaniment Suggestions: Serve over creamy polenta, mashed potatoes, or with crusty bread to soak up those incredible pan juices.
Nutrition Facts
Calories: 489kcal
Carbohydrates: g
Protein: 40g
Fat: g
Saturated Fat: g
Cholesterol: 100mg
