Braised Short Ribs
Total Time
3 hours 45 minutes
Prep Time
30 minutes
Cook Time
3 hours 15 minutes
Rating
4.97 out of 5 stars
(27)
Ingredients
4 servings
- 4 pounds bone-in short ribs
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup all-purpose flour
- 3 tablespoons olive oil
- 1 sweet onion, chopped
- 2 large carrots, cut into 1-inch pieces
- 2 ribs celery, chopped
- 3 tablespoons tomato paste
- 3 cloves garlic, minced
- 2 cups dry red wine
- 1 ½ cups beef stock
- 2 tablespoons balsamic vinegar
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
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Preparation
Step 1
Preheat oven to 300 degrees F. Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working one at a time, dredge in flour.
Step 2
Heat olive oil in a Dutch oven over medium high heat. Working in batches, add beef and cook until evenly browned, about 10-15 minutes; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
Step 3
Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 5-7 minutes.
Step 4
Stir in tomato paste and garlic until fragrant, about 1 minute.
Step 5
Stir in wine, beef stock and balsamic vinegar, scraping any browned bits from the bottom of the Dutch oven. Stir in thyme, rosemary and bay leaf; season with salt and pepper, to taste.
Step 6
Bring to a boil; reduce heat and simmer. Top with beef, bone-side up.
Step 7
Place into oven, covered, and bake until beef is fork-tender, about 2 hours and 30 minutes. Set beef aside; keep warm.
Step 8
Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer until reduced by half, about 10-15 minutes. Season with salt and pepper, to taste.
Step 9
Serve beef with juices immediately with mashed potatoes, if desired.
Step 10
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Chef's notes
Patience. Making short ribs is a labor of love. Do not try to rush the process and increase the heat for faster results. Low and slow is the name of the game here.
Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for slow cooking and even heat distribution. A tight-fitting lid also traps all the lovely moisture inside, yielding the most tender short ribs.
Sear the meat. Searing the short ribs first will add all the extra, deeper flavors here, sealing all the juices inside.
Choose a wine you will drink. A dry red wine (cabernet sauvignon, pinot noir or merlot) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
