Braised Short Ribs
This recipe guides you through creating tender, flavorful braised short ribs. It emphasizes crucial browning steps for both the meat and aromatics, which build a deep, rich foundation for the braising liquid. Slow cooking in the oven ensures the ribs become incredibly tender, resulting in a comforting and robust main course.
Equipment
- 1 Large heavy-bottomed pot A Dutch oven or similar oven-safe pot is ideal for browning and braising.
- 1 Food Processor For pureeing the mirepoix and garlic into a coarse paste.
- 1 Tongs Essential for safely handling and turning the short ribs during browning.
- 1 Wooden Spoon or Sturdy Spatula For scraping the 'crud' (fond) from the bottom of the pan during browning and deglazing.
- 1 Kitchen String To tie the fresh thyme into a bundle for easy removal.
Ingredients
Main
- 6 bone-in short ribs about 5 3/4 pounds
- Kosher salt
- Extra-virgin olive oil
- 1 large Spanish onion cut into 1/2-inch pieces
- 2 ribs celery cut into 1/2-inch pieces
- 2 carrots peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
- 2 cloves garlic smashed
- 1 1/2 cups tomato paste
- 2 to 3 cups hearty red wine
- 2 cups water
- 1 bunch fresh thyme tied with kitchen string
- 2 bay leaves
Instructions
- Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
- Preheat the oven to 375 degrees F.
- While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
- Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
Notes
Achieving a deep, dark brown on both the short ribs and the pureed vegetables is paramount; this is where the foundational flavor (fond) for your braising liquid develops. Don't rush this step, and ensure not to overcrowd the pan when browning the ribs to get a proper sear. The tomato paste also needs significant browning to deepen its umami and sweetness, transforming its raw acidity. When deglazing with red wine, thoroughly scrape up all the flavorful bits from the bottom of the pan – this 'crud' is pure gold for your sauce. Maintain a gentle simmer during braising, adding water only if necessary to keep the ribs mostly submerged. The final uncovered cooking period allows for reduction and a beautiful richness, ensuring the sauce is concentrated and glossy.