Braised Boneless Short Ribs Recipe

Cooking Instructions

1. 1

   Sear the Short Ribs

   Preheat your oven to 300°F (150°C). In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and black pepper, then sear them on all sides until browned. Remove the ribs and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute.

3. 3

   Deglaze the Pot

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 5 minutes.

4. 4

   Add Broth and Herbs

   Add the beef broth, thyme, bay leaves, and return the short ribs to the pot. Bring to a gentle simmer.

5. 5

   Braise in the Oven

   Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the short ribs are tender and easily pull apart with a fork.

6. 6

   Prepare the Jus

   Once cooked, remove the short ribs and let them rest. Strain the braising liquid through a fine-mesh sieve to create a smooth jus.