Braised Short Ribs

Name: Braised Short Ribs
Prep time: 40 min
Cook time: 3 h 20 min
Total time: 4 h
Cuisine: United States
Ingredients: 2 kg (4½ lb) bone-in beef short ribs, English-cut, about 8 pieces, 5–7 cm long; 18 g (1 tbsp) fine sea salt, divided; freshly ground black pepper; 1 tbsp neutral oil; 1 onion, chopped; 2 carrots, chopped; 2 celery sticks, chopped; 5 cloves garlic, crushed; 2 tbsp tomato paste; 500 ml (2 cups) dry red wine; 500 ml (2 cups) beef stock, Brown Stock or store-bought; 1 tbsp Worcestershire sauce; 3 sprigs thyme; 1 sprig rosemary; 2 bay leaves; Pangrattato or gremolata, optional, to serve

Bone-in ribs braised in red wine and stock until the meat slides off

Serves: 4
Hands-on: 40 min
Total: 4 h
Level: Some skill

Short ribs are the beef cut most worth a slow braise: marbled, deeply flavored meat on a flat bone that turns into soft, glossy chunks after three hours in the oven. Browned hard, then braised in red wine, stock and aromatics, they come out of the pot with a sauce that's made itself.

Ingredients

2 kgbone-in beef short ribs (4½ lb)English-cut, about 8 pieces, 5–7 cm long
18 gfine sea salt (1 tbsp)divided
freshly ground black pepper
1 tbspneutral oil
1onionchopped
2carrotschopped
2celery stickschopped
5 clovesgarliccrushed
2 tbsptomato paste
500 mldry red wine (2 cups)
500 mlbeef stock (2 cups)Brown Stock or store-bought
1 tbspWorcestershire sauce
3 sprigsthyme
1 sprigrosemary
2bay leaves
Pangrattato or gremolataoptional, to serve

Diet: Dairy-free
Allergens: sulphites, celery, fish, gluten
Origin: United States
Season: Autumn, Winter

Method

Season the ribs with 15 g salt and pepper, ideally the day before. Heat the oven to 160°C (325°F).
Heat the oil in a large casserole over medium-high heat. Brown the ribs in batches on all sides until deep brown, 10–12 minutes per batch. Set aside and pour off all but 2 tbsp fat. 24 min
Cook the onion, carrots and celery over medium heat until browned, 8–10 minutes. Add the garlic and tomato paste and cook 2 minutes. 10 min
Add the wine and boil, scraping the bottom, until reduced by half, 6–8 minutes. Add the stock, Worcestershire, herbs and remaining 3 g salt. 7 min
Return the ribs, bone side up, in a single layer, mostly submerged. Bring to a simmer, cover and braise in the oven until a skewer slides into the meat with no resistance and it's pulling from the bones, 2½–3 hours. It will be around 93°C (200°F) inside. 2 h 45 min
Lift the ribs onto a dish. Strain the liquid into a bowl and skim off the fat (it's easiest if you chill it overnight). Boil the liquid in the pot until reduced to a glossy sauce, 10–15 minutes. 12 min
Return the ribs to the sauce and spoon it over. Serve on mashed potatoes, polenta or Mashed Potatoes, with gremolata (chopped parsley, lemon zest and garlic) or pangrattato for crunch.

Why it works

Short ribs are packed with fat and collagen; three hours of braising below a boil melts the collagen into gelatin, which coats the fibers so they feel moist and gives the reduced sauce its sticky gloss. Browning the meat and tomato paste builds the deep, roasted flavor. Placing the ribs bone side up keeps the meat submerged and stops the exposed tops drying out.

Common mistakes

Not browning enough. Take the time to get a dark crust on every side.
Skipping the skimming; the sauce turns greasy. Chilling overnight makes this easy.
Boiling the braise. It should barely bubble.

Variations

Korean-style (galbi jjim): Swap wine and stock for 400 ml water, 120 ml soy sauce, 3 tbsp brown sugar, 1 grated Asian pear, ginger and sesame oil; add chunks of carrot and daikon for the last hour.
Boneless: Use 1.4 kg boneless short rib or chuck in large pieces, braising 2–2½ hours.

Make ahead and storage

Best made a day ahead: refrigerate in the liquid, then lift off the fat, reduce and reheat. Freezes for 3 months.

Notes

Worcestershire sauce contains anchovies and often malt vinegar; leave it out (or use a gluten-free brand and a gluten-free stock) for a gluten-free, fish-free braise.