Braised Short Ribs
Recipe and cooking Notes:
Bone attachment: In order for the meat to be fork-tender, it needs to be cooked long enough so that the connective tissue holding it to the bone becomes tender. At that point, the meat is not really attached, but if you handle it carefully, it will stay together.
Preparing leeks: first, slice off the root end and the tough dark green tops, keeping the white and light green parts. Slice the leek in half lengthwise, then place it flat-side down and slice it into thin half-moons.
Deglazing: Adding wine to the hot pot after searing meat and vegetables deglazes the pot, pulling up the caramelized fond (brown bits) from the bottom, which is essential for a deep flavor.
Ingredients
Braising base
1 bottle dry red wine
3½ cups beef stock
4 shallots, thinly sliced
3 carrots, peeled and roughly chopped
3 celery stalks, peeled and roughly chopped
1 leek, sliced
5 garlic cloves
2 tbsp tomato paste
2 bay leaves
4 sprigs thyme
Ribs
4 to 6 thick and meaty beef short ribs. About 2 ½ to 3 pounds with bone in.
Preparation
Prepare Wine: Boiling (or reducing) red wine before braising concentrates its flavors and removes harsh alcohol acidity. Pour red wine into a soup pot and bring to a boil. Reduce the heat and simmer until needed.
Sear for Flavor: Pat ribs dry, season with salt and pepper, then toss in flour. Sear in hot oil on each side until golden brown. Remove from the pot.
Aromatics & Braise: Sauté the shallots and leeks until they’re soft and starting to turn golden, about 3–5 minutes. Stir in the garlic, carrots, and celery, and let them cook for another 2–3 minutes. Deglaze with red wine, then add beef broth, herbs, and the ribs. Braise at 300 degrees for about 3.5 to 4 hours. The ribs should be fork-tender and falling off the bone.
Rich Sauce: Let the ribs rest in the Dutch oven for about 30 to 40 minutes, then remove the ribs and strain the sauce. Add the sauce to a saucepan, scoop out about a cup, and whisk in 1/2 tablespoon of cornstarch to it before adding it back into the pot. Simmer for a few minutes until thickened.
Serve with creamy mashed potatoes, polenta, or over pasta, topped with the reduced gravy. These ribs also pair nicely with garlic mushrooms and roasted Brussels sprouts.
Keywords: Beef Main
