Braised Short Ribs

×0.5 · Serves 4

Cook 3 hr 35 min

Bone-in short ribs are seared, then slow-braised in red wine and beef broth with aromatics until fall-off-the-bone tender.

4 bone-in short rib
salt, to taste
black pepper, to taste, cracked
¹⁄₄ cup (31 g) all-purpose flour

Preheat oven to 350°F. Pat short ribs dry, season generously with salt and pepper, then dredge lightly in flour.

canola oil, for searing

Heat oil in a large Dutch oven over medium-high heat and sear ribs on all sides until deeply browned (about 2–3 min per side). Remove and set aside.

0.5 onion, chopped
1.5 to 2 stalks celery, chopped
1.5 to 2 carrots, peeled and chopped

Lower heat to medium. Add onion, celery, and carrots to the pot and sauté until softened and lightly golden.

1 garlic bulb, halved
2 to 3 sprigs rosemary

Add halved garlic bulbs and rosemary sprigs, stirring briefly until fragrant.

0.5 bottle red wine
500 mL (510 g) beef broth
2 Tbsp (27 g) brown sugar
1 to 2 Tbsp whole black peppercorns

Pour in red wine and beef broth, scraping up all the browned bits. Stir in brown sugar and peppercorns and bring to a gentle simmer.

Return short ribs to the pot, nestling them into the liquid. Cover and braise in the oven for about 3 hours, or until meat is fall-off-the-bone tender.

2 Tbsp (28 g) butter

Remove ribs and keep warm. Strain the cooking liquid into a saucepan and simmer 15–20 minutes until reduced. Whisk in butter to finish the gravy.

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Braised Short Ribs