Bone-in Short Rib Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Preheat your oven to 325°F (165°C). Season the bone-in short ribs generously with salt and black pepper.

2. 2

   Sear the Ribs

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

3. 3

   Sauté the Vegetables

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

4. 4

   Deglaze the Pot

   Pour in the Madeira wine and scrape the bottom of the pot to release any browned bits. Let it simmer for about 2 minutes.

5. 5

   Add Broth and Herbs

   Return the short ribs to the pot. Add the beef broth, thyme, and bay leaf. Bring to a simmer.

6. 6

   Braise the Ribs

   Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone.

7. 7

   Serve

   Remove the pot from the oven. Discard the bay leaf and thyme. Serve the short ribs with the sauce spooned over the top.