Braised Beef Short Recipe
Make Braised Beef Short Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
Braising Aromatics & Liquids
Finishing & Garnish
Method
Beef and Marinade
- 1
Prepare and season beef
Pat the short ribs dry with paper towels. Trim any excessive loose fat, leaving the fat cap for flavor. Generously season all sides with the kosher salt and freshly ground black pepper. Lightly dust each piece with the all-purpose flour, shaking off excess — this helps with browning and to slightly thicken the braising liquid later.
Braising Aromatics & Liquids
- 2
Brown the short ribs
Preheat oven to 325°F (165°C). In a heavy Dutch oven or ovenproof braising pot over medium-high heat, add the neutral oil. When shimmering, add the short ribs in a single layer (work in batches if necessary) and brown 3–4 minutes per side until a deep brown crust forms. Transfer browned ribs to a plate and set aside.
- 3
Sweat the vegetables
Reduce heat to medium. Add the butter to the pot. When melted, add the chopped onion, carrots and celery. Season lightly with a pinch of salt and cook, stirring occasionally, until the vegetables are softened and starting to color, about 6–8 minutes. Add the smashed garlic and cook 30–45 seconds until fragrant.
- 4
Build the braising liquid
Stir in the tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Pour in the red wine to deglaze the pot, scraping any browned bits from the bottom with a wooden spoon. Increase heat to medium-high and simmer the wine for 3–4 minutes to reduce slightly and concentrate flavor. Add the beef stock and Worcestershire sauce, stir to combine.
- 5
Return beef and add herbs
Nestle the browned short ribs back into the pot so they are partially submerged in the liquid (liquid should come about two-thirds up the ribs). Add the bay leaves, thyme sprigs and optional rosemary. Bring the liquid to a gentle simmer on the stovetop.
- 6
Braise in the oven
Cover the pot tightly with a lid and transfer to the preheated oven. Braise until the meat is very tender and falling from the bone, about 2½ to 3 hours. Check once at the 2-hour mark; if the liquid has reduced too much, add up to ½ cup additional stock or water. Total time may vary with thickness of ribs.
Finishing & Garnish
- 7
- 8
Reduce and finish sauce
Place the pot with the braising liquid over medium-high heat and reduce the sauce until slightly thickened, about 6–10 minutes. Taste and adjust seasoning with sea salt and freshly ground pepper. To enrich and slightly thicken the sauce, whisk in the cold unsalted butter pieces one at a time until incorporated (mounting). If you prefer a smoother sauce, strain vegetables and pick up sauce solids by pressing through a sieve, or purée briefly with an immersion blender.
- 9
Serve
Return the short ribs to the sauce to warm for a minute, spoon sauce over the meat, then transfer to plates. Sprinkle with chopped fresh parsley. Serve with mashed potatoes, polenta, buttered noodles or creamy polenta to soak up the sauce.