Braised Beef Short Ribs
This is a dish that improves when left alone. The goal is to break down the connective tissue slowly, turning the ribs tender while the braising liquid reduces into a thick, concentrated glaze.
Commit to the sear
Do not crowd the pan, or the meat will steam rather than brown. A dark, mahogany crust on the beef is the foundation of your finished sauce.
- Heavy-bottomed Dutch oven
- Tongs
- Chef's knife
- Fine-mesh strainer
What goes in.
- 5 lbbone-in beef short ribs, English-cut
- 2 tbspneutral oil, such as grapeseed
- 1 largeyellow onion, diced
- 2 mediumcarrots, peeled and diced
- 2 stalkscelery, diced
- 4 clovesgarlic, smashed
- 2 tbsptomato paste
- 750 mldry red wine, such as Cabernet or Merlot
- 2 cupsbeef stock
- 3 sprigsfresh thyme
- 2dried bay leaves
Capturing the fond
After browning the beef, use the wine to scrape up the browned bits stuck to the bottom of the pot. These bits are pure concentrated flavor that will define the richness of your sauce.
The method.
Sear the beef
Pat the ribs dry with paper towels and season with salt. Heat oil in the Dutch oven over medium-high heat. Brown the ribs on all sides until a deep, dark crust forms, about 8 minutes. Remove to a plate.
Aromatics
Lower heat to medium. Add onions, carrots, and celery. Cook until the onions turn translucent and soft, about 7 minutes. Stir in garlic and tomato paste, cooking for another 2 minutes until the paste darkens.
Deglaze
Pour in the wine. Scrape the bottom of the pot with a wooden spoon. Increase heat and reduce the liquid by half.
Braise
Return the ribs and any collected juices to the pot. Add beef stock until the ribs are mostly submerged. Add thyme and bay leaves. Cover and transfer to a 325°F oven for 3 hours.
Finish
Remove ribs carefully to a platter. Strain the braising liquid, discard the solids, and simmer the liquid on the stove until it coats the back of a spoon.
Other turns to take.
Balsamic Finish
Add a tablespoon of high-quality balsamic vinegar to the sauce just before serving to add a sharp, dark brightness.
Root Vegetable Bed
Add large chunks of parsnip or turnip to the pot during the last hour of cooking to serve as a side.
When it doesn't go to plan.
Chill the braised ribs and sauce overnight; the fat will solidify on top, making it easy to remove before reheating.
Always use a dry wine you would be happy to drink; the flavor intensifies as the liquid reduces.
If the ribs fall apart while moving them, your timing is exactly where it needs to be.
The ones that keep coming up.
How do I know when they are done?
The meat should offer zero resistance when pierced with a fork and be pulling away from the bone.
Can I do this on the stovetop instead of the oven?
Yes, keep the heat on the lowest possible setting and ensure the pot has a tight-fitting lid to maintain consistent temperature.