Braised Beef Short Ribs
The first five rib bones on the cow are portioned into the chuck section rather than the rib. These become the short ribs because, well, they're too short to be turned into steaks. Short ribs have an incredible depth of flavor, and rich marbling. Braising (searing, then cooking in liquid) is the ideal cooking method as it allows that toughness to break down and reveal the melt-in-your-mouth tenderness that lies within.
I used Alison Roman's recipe: Garlic Braised Short Ribs with Red Wine from NYT Cooking.
- 2 tablespoons vegetable oil
- 5 pounds bone-in short ribs, at least 1 1/2 inches thick
- Kosher salt and freshly ground pepper
- 1 medium onion (about 10 ounces), chopped
- 4 ribs celery (about 8 ounces, chopped
- 2 medium carrots (about 6 ounces), chopped
- 12-15 cloves garlic
- 3 tablespoons tomato paste
- 2 cups dry red wine (about half a bottle)
- 2 cups beef stock or broth, plus more as needed
- 4 sprigs thyme (I used several more)
- 1 cup parsley, coarsely chopped
- Preheat oven to 275º
- Season ribs well with salt and pepper on all sides.
- Heat the oil in your dutch oven over high heat, then add a couple of ribs and sear until golden brown on all sides. Do this in batches.
- Pour out all but a couple tablespoons of the fat.
- Add onion, carrot, and celery. Cook, stirring, for about 10 minutes, or until quite soft.
- Add the garlic and cook for a couple more minutes.
- Add tomato paste stir for a few minutes until it starts to caramelize.
- Pour in the wine and scrape up any brown bits in the bottom of the pan.
- Simmer for a couple minutes.
- Add stock and thyme, then place the ribs back in the pot, ensuring that they are fully submerged. Add a little more stock if need be.
- Bring to a simmer, cover, then place in the oven until they are fork tender and falling off the bone (about 4 hours).
- Carefully remove the ribs from the pot (if you're not careful the bones will fall right out, which is fine, but it makes for nicer presentation if the ribs are kept whole), then strain the vegetables and such from the sauce and discard them. One recipe that I saw called for using an immersion blender to puree the soft vegetables into the sauce after cooking, but I didn't do this).
- The sauce is incredible rich and fatty. It's wonderful. But it's best to remove some of the fat from the sauce. While I was working on my side dishes, I simply stuck the bowl of strained sauce in the freezer for a little bit, then removed the layer of fat that solidified on top.
- Serve ribs with sauce and garnished with lots of parsley.
These braised short ribs are really special. Their flavor and tenderness is truly unmatched. Quantities are limited.