Braised Short Ribs
This dish is about patience and temperature control. You are converting structure into tenderness, and rushing the process will only result in chewy, stubborn meat.
Commit to the sear.
The flavor starts with the crust. Do not crowd the pan, or the meat will steam instead of caramelize.
- Heavy-bottomed Dutch oven
- Tongs
- Sieve
- Aluminum foil
What goes in.
- 5 lbbone-in beef short ribs, English-cut
- 2 tbspneutral oil, such as grapeseed
- 1 largeyellow onion, diced
- 2carrots, peeled and diced
- 2celery stalks, diced
- 3 clovesgarlic, smashed
- 750 mldry red wine, such as Cabernet
- 2 cupsbeef stock
- 3fresh thyme sprigs
- 2dried bay leaves
Achieving the mahogany crust
Sear each side of the rib until it releases easily from the metal; if it sticks, it needs more time. This crust is the foundation for the deep color and body of the final sauce.
The method.
Preheat the oven to 325°F.
Ensure your Dutch oven is on the stove over medium-high heat with the oil.
Sear the ribs.
Pat the ribs dry with paper towels and season heavily with salt. Brown them on all sides, working in batches to maintain high heat.
Sauté the aromatics.
Remove the meat and discard all but two tablespoons of fat. Add the onion, carrot, and celery, cooking until the edges turn golden.
Deglaze and reduce.
Pour in the wine, scraping the bottom of the pan to lift the browned bits. Simmer until the liquid reduces by half.
Braise.
Return the ribs to the pot, add stock until they are mostly submerged, and toss in the herbs. Cover tightly with foil and a lid, then transfer to the oven for 3 hours.
Finish the sauce.
Carefully remove the ribs. Strain the liquid into a saucepan and boil until it thickens enough to coat the back of a spoon.
Other turns to take.
Balsamic Finish
Add two tablespoons of high-quality balsamic vinegar to the sauce during the final reduction for a sharper edge.
When it doesn't go to plan.
Prepare this a day in advance; the flavors settle and it is much easier to lift the hardened fat off the surface once chilled.
If the ribs are falling off the bone before the sauce is thick, remove them gently to a plate and continue reducing the liquid separately.
Always use a dry wine you would actually drink; the cooking process concentrates the flavor, including any flaws.
The ones that keep coming up.
How do I know when the meat is done?
The meat should offer no resistance when pierced with a fork and should be clinging to the bone only by gravity.
Can I use boneless ribs?
Yes, but they will cook faster and lose the flavor contribution that the bone marrow provides to the sauce.
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