Braised Beef Short Ribs
Instructions
- 1
Preheat oven to 325°F (160°C). Pat the short ribs dry and season generously with salt and pepper on all sides. Let them dry brine at room temperature for 2 hours.
- 2
Heat oil in a large Dutch oven over medium-high heat. Working in batches, sear the ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate.
- 3
Reduce heat to medium and add onion, carrots, and celery to the same pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- 4
Add garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 2 minutes, stirring constantly.
- 5
Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer and reduce by half, about 5 minutes.
- 6
Add beef stock, thyme, and bay leaves. Return the ribs to the pot along with any accumulated juices. The liquid should come about 3/4 up the sides of the ribs.
- 7
Bring to a simmer, then cover the pot with a tight-fitting lid and transfer to the oven.
- 8
Braise for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone.
- 9
Remove ribs to a serving platter and tent with foil. Strain the braising liquid through a fine-mesh sieve, discarding the solids.
- 10
Skim fat from the surface of the liquid, then simmer on the stovetop for 10-15 minutes to reduce and concentrate the flavors. Taste and adjust seasoning.
- 11
Pour the reduced sauce over the ribs and serve immediately.
Chef's Note
"These tender short ribs are pure comfort food magic - the long, slow braise transforms tough meat into fall-off-the-bone perfection. Don't rush the process; let your kitchen fill with incredible aromas while the wine and herbs work their magic."
