Braised Beef Short Ribs Recipe
Make Braised Beef Short Ribs Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Short Ribs & Seasoning
Searing & Aromatics
Liquids & Flavoring
Finishing
Method
Short Ribs & Seasoning
- 1
Trim, season and flour
Pat the short ribs dry with paper towels. Trim any excessive loose fat, but leave a bit for flavor. Season all sides generously with the kosher salt and freshly ground black pepper. Lightly dust each rib with the tablespoon of all-purpose flour, shaking off excess. The light flour helps with browning and thickening the sauce.
Searing & Aromatics
- 2
Preheat and sear
Preheat the oven to 325°F (163°C). Heat a large Dutch oven or ovenproof heavy pot over medium-high heat. Add the 2 tablespoons neutral oil and 1 tablespoon butter. When the fat is shimmering and butter has melted, place the short ribs in a single layer, leaving space between pieces. Sear without moving for 3–4 minutes until well browned, then turn and brown all sides (another 3–4 minutes per side). Work in batches if necessary to avoid overcrowding. Remove seared ribs to a plate and set aside.
- 3
Sauté aromatics
Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and lightly caramelized, about 6–8 minutes. Add the smashed garlic and tomato paste; cook, stirring constantly, for 1–2 minutes until the tomato paste darkens and the garlic is fragrant.
Liquids & Flavoring
- 4
Deglaze and build braising liquid
Pour in the 2 cups of dry red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Increase heat to bring wine to a simmer and reduce by about one-third, roughly 5–7 minutes. Stir in the Worcestershire sauce. Return the short ribs and any accumulated juices back to the pot, nestling them into the vegetables so the meat sits partially submerged.
- 5
Add stock and aromatics
Pour the 3 cups of beef stock into the pot; the liquid should come about halfway up the sides of the ribs (do not fully submerge bones). Add the 2 bay leaves, 3 thyme sprigs, and 1 rosemary sprig. Bring the liquid to a gentle simmer on the stovetop.
- 6
Braise in oven
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is fork-tender and pulling away from the bone, about 2.5 to 3 hours. Check once halfway through to ensure liquid level is sufficient; add up to 1/2 cup hot stock or water if it appears too low.
Finishing
- 7
Reduce sauce and finish
When ribs are tender, carefully remove them from the pot and keep warm on a platter. Skim off and discard any excess fat from the surface of the braising liquid. Place the pot on the stovetop over medium-high heat and simmer the cooking liquid until it reduces and thickens to a sauce consistency, about 8–12 minutes (about 1 to 1 1/2 cups left). If desired, stir in 1 teaspoon brown sugar or honey to balance acidity.
- 8
Mount the sauce and serve
Turn off the heat and swirl in 1 tablespoon cold unsalted butter to give the sauce a glossy finish. Taste and adjust seasoning with salt and pepper as needed. Return the short ribs to the pot to warm briefly in the sauce, or spoon sauce over the ribs on the platter. Sprinkle chopped fresh parsley over the ribs and serve immediately.
