Braised Beef Short Ribs
This is a dish about patience and the slow transformation of connective tissue. When done properly, the result is dense, concentrated, and rich, requiring nothing more than a simple starch to soak up the liquid.
Commit to the sear
The deep color of your sauce comes entirely from the crust you build on the beef and the depth of the initial reduction. Do not crowd the pan.
- Heavy-bottomed Dutch oven
- Tongs
- Fine-mesh sieve
- Chef's knife
What goes in.
- 5 lbbone-in beef short ribs
- 2 tbspneutral oil
- 2yellow onions, diced
- 2carrots, diced
- 2celery stalks, diced
- 3garlic cloves, smashed
- 2 tbsptomato paste
- 750 mldry red wine
- 2 cupsbeef stock
- 3thyme sprigs
- 1bay leaf
Straining and Reducing
After the ribs are tender, strain the braising liquid and boil it separately until it coats the back of a spoon. This is the difference between a thin broth and a velvet sauce.
The method.
Sear the meat
Pat the ribs dry with paper towels. Heat the oil in the Dutch oven over medium-high heat. Brown the ribs on all sides until a dark, mahogany crust forms. Remove to a plate.
Build the base
Lower the heat to medium. Add the onions, carrots, and celery to the fat. Cook until the onions are soft and starting to turn golden brown, about 10 minutes.
Caramelize the paste
Stir in the tomato paste. Let it fry against the bottom of the pot for 2 minutes until it shifts from bright red to a deeper, burnt-orange color.
Deglaze
Pour in the wine. Use a wooden spoon to scrape every dark, flavorful bit off the bottom of the pot. Boil until the wine reduces by half.
Braise
Return the ribs to the pot. Pour in the beef stock until the ribs are two-thirds submerged. Add the garlic, thyme, and bay leaf. Cover and place in an oven preheated to 325°F for 3 hours.
Finish
Lift the ribs out carefully. Strain the liquid, discarding the solids. Skim the fat from the top, boil the liquid until thick, and pour over the meat.
Other turns to take.
Balsamic Finish
Add a tablespoon of balsamic vinegar during the final reduction for extra brightness.
Herb-Forward
Substitute the thyme with rosemary and a strip of orange peel for a more aromatic profile.
When it doesn't go to plan.
Salt the ribs heavily an hour before cooking so the moisture draws out and back in.
If the sauce is too thin, don't keep cooking the meat; remove the meat and reduce the liquid rapidly over high heat.
Cold meat sears better, but cold meat in a hot pan can cause splatter; handle with care.
The ones that keep coming up.
Can I make this ahead?
Yes. These are better the next day. Chill the braised meat in the liquid overnight, skim the hardened fat off the surface, then reheat gently.
What if my ribs are falling apart too soon?
Check the oven temperature. It should be a gentle simmer, not a boil. If the meat is shredding, reduce the heat.
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