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
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.