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Braised Beef Short Ribs

Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 servings

Equipment

  • 1 cutting board
  • 1 Chef's Knive
  • 1 Bowl (for dredging ribs with flour)
  • 1 rondeau (wide-bottomed heavy guage metal pot with lid, preferably)
  • 1 tongs
  • 1 Strainer (or chinois mousseline)
  • 1 rubber spatula
  • 1 ladle

Ingredients
  

  • 2 pounds Bone-In Beef Short Ribs
  • As needed Kosher Salt & Ground Black Pepper (to season short ribs)
  • 2/3 cup All-purpose Flour (for dredging short ribs, plus more for dusting veggies)
  • 4 Tablespoons Olive Oil
  • 1 Tablespoons Crushed black pepper
  • 1 Each Bay leaf
  • 3 Cups Brown Stock (homemade, unsalted or low-sodium, preferably)
  • 1-½ Cups Dry red wine
  • 8 cloves Garlic peeled, tips removed
  • 2 Ribs Celery - ½ inch dice (about 1 cup diced)
  • 2 Each Carrots - ½ inch dice (about 1 cup diced)
  • ½ Each Onion - ½ inch dice (about 1 cup diced)
  • 1 Each Sprig of rosemary
  • 2 Each Sprigs of thyme
  • 2 Tbsp Chopped or chiffonade parsley (may want more to add at the very end for a bright green garnish)

Instructions
 

  • Pre-heat oven to 350 degrees.
  • Prep the meat by cutting in between bones to make 4 (3-inch) pieces of short rib. Season with salt and pepper.
  • Dredge or dust in flour on all sides.
  • Heat a large rondeau, add oil and sear beef short ribs until golden brown on all sides. Set aside momentarily.
  • Add aromatics of onion, celery and carrots and sauté until translucent.
  • After about 5 minutes, add the whole cloves of garlic. Cook until garlic is lightly translucent, and the other veggies are lightly browned.
  • Singer – or dust vegetables with flour, stirring to create a roux.
  • Deglaze with wine, stirring with a wooden spoon, and then reduce wine by half.
  • Add the meat and remaining herbs back to the rondeau, being sure to cover the meat with liquid by about 2/3.
  • Bring to a boil, then reduce to a simmer on the stovetop.
  • Cover pan with a lid or foil (tightly). Place in oven at 350˚f for approximately 2 hours or until the beef is fork tender.
  • Remove beef and allow it to rest, strain liquid into a saucepan, dépouillage to remove any fat and impurities that have risen to the surface. (Chef’s note – I like to keep the garlic and vegetables to add back to the ribs once the sauce is thickened but remove the herbs).
  • Reduce until sauce is nappé or thick enough to coat the back of a spoon and not run.
  • Serve short ribs with the sauce and other appropriate side dishes, such as cooked whole grains or pasta.
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