Braised Short Rib Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Season the short ribs with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

2. 2

   Cook the Onions

   In the same pot, add the sliced onions and cook until caramelized, about 10-15 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. 3

   Deglaze and Braise

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow to simmer for about 5 minutes. Then, add the beef broth and thyme. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid. Cover and reduce heat to low.

4. 4

   Braise the Ribs

   Allow the short ribs to braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone. Check occasionally to ensure there is enough liquid.

5. 5

   Prepare the Baguette

   While the ribs are braising, preheat the grill. Slice the baguette in half lengthwise and grill until toasted, about 2-3 minutes.

6. 6

   Serve

   Once the short ribs are done, remove them from the pot and let rest for a few minutes. Serve the short ribs over a bed of caramelized onions, topped with a dollop of Boursin cheese, alongside the grilled baguette.