Braising Beef Short Ribs
This is a dish that thrives on neglect. Once the ribs are in the oven, your only responsibility is to wait for the smell of roasting beef and wine to fill the kitchen.
Patience is your primary ingredient.
Do not rush the initial sear; the dark brown crust on the meat is what builds the depth of your sauce. Use a heavy-bottomed pot that can move directly from the stove to the oven.
- Heavy-bottomed Dutch oven
- Tongs
- Fine-mesh sieve
- Aluminum foil
What goes in.
- 5 lbbeef short ribs, bone-in
- 2 tbspneutral oil, like grapeseed
- 1large yellow onion, diced
- 2carrots, peeled and diced
- 2celery stalks, diced
- 4garlic cloves, smashed
- 2 tbsptomato paste
- 750 mldry red wine, such as Cabernet
- 2 cupsbeef stock
- 3fresh thyme sprigs
- 2dried bay leaves
Developing the foundation
The pan drippings left after searing the meat contain the essence of the dish. Deglaze aggressively with wine, scraping every browned bit from the bottom before adding the stock.
The method.
Sear the ribs
Heat oil in the Dutch oven over medium-high heat. Season ribs heavily with salt and sear in batches. Do not crowd the pot. Move them only when they release easily from the metal and show a dark, near-charred exterior.
Aromatics
Lower heat to medium. Add onion, carrot, and celery. Cook until the onions are soft and light brown. Stir in tomato paste and cook for three minutes until it turns a deep, rusted brick color.
Deglaze
Pour in the wine. Scrape the bottom of the pot with a wooden spoon to dislodge the fond. Reduce the liquid by half over high heat.
Simmer
Return the ribs to the pot. Add stock until the liquid reaches two-thirds up the sides of the ribs. Add herbs. Cover tightly with foil and a lid, then transfer to a 325°F oven.
Braise
Cook for 2.5 to 3 hours. The meat should pull away from the bone with the slightest pressure.
Finish the sauce
Remove ribs to a platter. Strain the liquid into a saucepan and boil until it coats the back of a spoon. Pour over the ribs.
Other turns to take.
Balsamic Finish
Add two tablespoons of high-quality balsamic vinegar to the sauce just before serving to add a bright, acidic edge.
Citrus Note
Drop a strip of orange peel into the braise to cut through the richness of the beef fat.
When it doesn't go to plan.
Sear the ribs the day before and chill them. You can easily remove the solidified fat layer from the top of the braising liquid before reheating.
Use a dry red wine; if you wouldn't drink a glass of it, don't use it in the pot.
If the sauce is too thin, keep boiling it after straining. Do not add flour or thickeners.
The ones that keep coming up.
How do I know when they are done?
The meat will look like it is retracting from the bone, and it will give way under the weight of a fork without any stringiness.
Can I use a slow cooker?
You can, but you lose the ability to reduce the sauce properly on the stovetop. Sear the meat in a pan first, then transfer everything to the slow cooker on low for 6 to 8 hours.
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