Ever had a short rib that’s tender, well seasoned and falls off the bone? That perfectly describes my braised short ribs. This is the only recipe you need, and I’m here to show you how to prepare them in your own kitchen.
What are short ribs
Short ribs are a cut of beef that’s normally taken from the chuck portion of the cow. It consists of five small bones. It’s typically not enough beef for steaks or roast, and that’s why they are called short ribs.
Preparing braised short ribs
The method of braising involves browning the meat, then adding enough liquid to cover. The meat is slow cooked, at a low temperature for 2 or more hours. Depending on the cut and weight of meat, this can take as long as 4-6 hours.
Browning the meat
First, start by adding a little oil to the pan to start the browning process. It is very important to brown the meat on both sides first. This is will help bring out the flavor. After browning, leave the bits and droppings in the bottom of the pan. This is flavor that will be beneficial to the rest of the recipe.
Sautéing veggies
Add the veggies to pan with the leftover drippings and bits, and sauté until veggies are tender and fragrant.
Braising
Now, here we are, the fun part. Return those browned short ribs back to the pan. Also, you will add an entire bottle of red wine, beef broth and fresh herbs. The herbs I use are rosemary, thyme and oregano. Although, other herbs can be added and used as well, I’ve found that these are the best for this recipe. Using a piece of butcher’s twine, I like to make an herb bouquet by tying it around the herbs. This process will make it easier at the end when it is time to remove the aromatics.
Bring the contents of the pot to simmer, reduce to low, then cover. Let the short ribs braise for 3 hours.
Gravy
Lastly, you will remove the aromatics, and strain the juices into a measuring cup, reserving about three cups. Add butter and flour to another pan, and stir until mixed. Next, add the reserved liquid. This will from your gravy. Add your short ribs, and let this simmer for about 5 minutes.
What to serve with short ribs
The best thing, in my opinion, that goes with short ribs are mashed potatoes. Other alternatives include: rice, grits and polenta. Not to mention, a great side salad is always an option.
Braised Short Ribs
Ingredients
- 8 bone-in beef short ribs
- 1 tbsp. browning sauce
- grapeseed oil
- 2 celery sticks diced
- 2 carrots chopped
- 1 yellow onion diced
- salt and pepper to taste
- 2 tbsp. tomato paste
- 1 750 ml bottle dry red wine
- 1 cup beef broth
- 4 garlic cloves
- 2-3 thyme sprigs
- 2 rosemary sprigs
- 2 oregano sprigs
- 1 bay leaf
- 3 tbsp. unsalted butter
- 1 tbsp. all-purpose flour
Instructions
- In a large bowl, season short ribs generously with salt and pepper. Add the browning sauce. Use your hand and massage each short rib to ensure each piece is coated. Set aside.
- Heat a Dutch oven, or a heavy bottom pot over medium-high heat. Add 2 tbsp. of grapeseed oil In batches, brown short ribs on each side, adding little more grapeseed oil before each batch. Move short ribs to a plate and a set aside.
- Add onion, celery and carrots. Sauté until vegetables are soft and fragrant. Mix in tomato paste. Add wine to deglaze pot, then add beef broth. Add short ribs, rosemary, thyme, oregano, bay leaf and garlic cloves. Bring to a simmer. Cover and reduce heat to low. Let short ribs braise for 3 hours.
- Turn off heat. Remove as many aromatics as possible. Using a strainer, strain the liquid from the pot into a measure cup to get about 3 cups.
- In a large skillet, heat butter over medium heat. Whisk in flour, and whisk until creamy and there are no visible lumps. Stir in reserved liquid. Keep stirring until liquid and flour mixture is blended. Add short ribs to skillet and simmer for 5-7 minutes. Spoon the sauce over the short ribs.
- Serve warm with side of choice.
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