Braised Boneless Short Rib Of Beef Recipe

Braised Boneless Short Rib Directions

1. 1

   Prepare the Meat

   Season the boneless short ribs with salt and black pepper on all sides.

2. 2

   Sear the Ribs

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the seasoned short ribs and sear them until browned on all sides, about 4-5 minutes per side. Remove the ribs and set aside.

3. 3

   Sauté Vegetables

   In the same pot, add the chopped onions, carrots, and celery. Sauté until the onions are translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute.

4. 4

   Deglaze the Pot

   Pour in the Barolo wine and scrape the bottom of the pot to release any browned bits. Bring to a simmer and let it cook for about 5 minutes to reduce slightly.

5. 5

   Add Short Ribs and Stock

   Return the seared short ribs to the pot. Pour in the beef stock, ensuring the ribs are mostly submerged. Add the fresh thyme and bay leaves.

6. 6

   Braise the Ribs

   Bring the mixture to a gentle simmer, cover the pot, and transfer it to a preheated oven at 325°F (163°C). Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls apart.

7. 7

   Rest and Serve

   Once cooked, remove the pot from the oven. Let the ribs rest for about 15 minutes before serving. Discard the bay leaves and serve the short ribs with the rich sauce and vegetables.