Braised Short Rib Recipe

Preparation and Cooking Instructions

1. 1

   Searing the Short Ribs

   Preheat your oven to 325°F (160°C). Season the short ribs with salt and black pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

2. 2

   Sautéing the Vegetables

   In the same pot, add onions, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.

3. 3

   Deglazing the Pot

   Pour in the red wine and scrape the bottom of the pot to release any browned bits. Bring it to a boil and reduce by half.

4. 4

   Braising the Ribs

   Add the beef broth, bay leaves, and thyme to the pot. Return the short ribs to the pot and bring to a simmer. Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

5. 5

   Cooking the Vegetables

   About 30 minutes before the ribs are done, steam the baby French carrots and haricot vert until tender, about 8-10 minutes.

6. 6

   Serving

   Remove the ribs from the oven and let them rest for a few minutes. Serve the short ribs on a bed of mashed potatoes, topped with demi-glace, and arrange the steamed vegetables on the side.