Braised Beef Short Ribs
This is a dish that rewards timing over technique. By giving the ribs enough room in the pan to develop a hard crust and keeping the oven heat gentle, you transform a sturdy cut into a centerpiece.
Bone-in is non-negotiable.
Buy ribs with plenty of marbling and bone exposure; the bone contributes body to the sauce. Ensure your pot is wide enough to fit them in a single layer to avoid steaming them.
- Heavy-bottomed Dutch oven
- Tongs
- Strainer
- Fat separator or spoon
What goes in.
- 5 lbbeef short ribs, bone-in, English-cut
- 2 tbspneutral oil, such as grapeseed or canola
- 1large yellow onion, diced
- 2carrots, diced
- 2celery stalks, diced
- 3garlic cloves, smashed
- 2 tbsptomato paste
- 750 mldry red wine, such as Cabernet or Syrah
- 2 cupsbeef stock
- 3fresh thyme sprigs
- 2dried bay leaves
Color equals flavor
Do not crowd the pot when searing. If the ribs are wet, pat them bone-dry with paper towels, or they will steam instead of forming the dark, mahogany crust necessary for a complex sauce.
The method.
Sear the meat
Preheat your oven to 325°F. Heat oil in the Dutch oven over medium-high. Sear the ribs on all sides until a deep, dark brown crust forms, about 3 minutes per side. Remove and set aside.
Build the aromatics
Add the onions, carrots, and celery to the fat remaining in the pot. Cook until the onions turn translucent and slightly golden, about 8 minutes. Stir in the tomato paste and cook for 2 minutes until it darkens to a rust color.
Deglaze
Pour in the wine, scraping the bottom of the pot with a wooden spoon to release the browned bits. Reduce the wine by half over medium-high heat.
Braise
Return the ribs to the pot along with the beef stock, thyme, and bay leaves. The liquid should come about two-thirds up the sides of the ribs. Cover with a tight-fitting lid and slide into the oven.
Finish
Cook for 3 to 3.5 hours. The meat is done when it is pulling away from the bone and collapses under the slightest pressure. Remove the ribs, strain the sauce, and skim the surface fat before serving.
Other turns to take.
Balsamic Finish
Add one tablespoon of aged balsamic vinegar to the sauce after straining to brighten the richness.
When it doesn't go to plan.
Salt the ribs generously at least an hour before cooking to ensure the flavor penetrates the thick meat.
If you have the time, braise a day in advance; the flavors intensify and the fat is much easier to remove once chilled.
Avoid boiling the sauce; a gentle simmer in the oven keeps the meat from turning stringy.
The ones that keep coming up.
Why strain the sauce?
Straining removes the spent aromatics, resulting in a smooth, glossy sauce that coats the meat rather than looking like a soup.
Can I use white wine?
Stick to red; the tannins in red wine are essential for breaking down the tough connective tissue in short ribs.
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