Braised Short Rib Au Jus Recipe
Recipe information
Make Braised Short Rib Au Jus in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Short Ribs & Seasoning
Aromatics & Mirepoix
Liquids & Deglaze
Herbs & Seasonings
Finishing & Au Jus Clarification
Short Ribs & Seasoning
1. Prep and season
Pat the short ribs dry with paper towels. Season all sides evenly with the kosher salt and freshly ground black pepper. Lightly dust the ribs with the tablespoon of flour, shaking off excess.
2. Brown the ribs
Preheat a large Dutch oven or heavy oven-safe pot over medium-high heat. Add 2 tablespoons neutral oil and heat until shimmering. Working in 1–2 batches so as not to overcrowd, sear the short ribs on all sides until deeply browned, about 3–4 minutes per side. Transfer browned ribs to a plate and set aside.
Aromatics & Mirepoix
3. Prepare vegetables
While the ribs sear, roughly chop the onion, carrots, and celery into 1/2-inch pieces. Smash and coarsely chop the garlic cloves.
4. Cook mirepoix
Remove all but about 1 tablespoon of fat from the Dutch oven, leaving any browned bits. Add the chopped onion, carrots, and celery. Cook over medium heat, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Stir in the garlic and cook 30–45 seconds until fragrant. Add the 2 tablespoons tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly.
Liquids & Deglaze
5. Deglaze with wine
Pour in 1 cup of dry red wine to deglaze the pot, scraping up all browned bits from the bottom with a wooden spoon. Bring the wine to a simmer and reduce by about half, roughly 3–5 minutes.
6. Add stock and return ribs
Return the seared short ribs and any accumulated juices to the pot. Add 3 cups beef stock and 1 cup water (or additional stock if preferred). Add the thyme sprigs, rosemary sprig, bay leaves, and 1 teaspoon Worcestershire sauce. The liquid should come about two-thirds of the way up the ribs; add a little more water or stock if needed. Bring to a gentle simmer.
Braising
7. Oven braise
Cover the Dutch oven with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the short ribs are fork-tender and the meat is nearly falling off the bone, about 2.5 to 3 hours. Check once around 1.5 hours to ensure a gentle simmer; adjust oven temperature if necessary.
8. Rest briefly
Remove the pot from the oven. Using tongs, transfer the short ribs to a warm platter and tent loosely with foil. Strain the braising liquid through a fine-mesh sieve into a wide measuring cup or fat separator, pressing on the solids to extract flavor. Discard solids and skim excess fat from the surface (use the fat separator or a spoon). Reserve about 1 to 1 1/2 cups of strained braising liquid for the au jus; reserve any extra for serving alongside if desired.
Finishing & Au Jus Clarification
9. Reduce and finish au jus
Pour the reserved 1 to 1 1/2 cups braising liquid into a small saucepan and bring to a gentle simmer over medium heat. Taste and adjust seasoning with a pinch of salt and pepper if needed. For a slightly thicker, glossy jus, whisk together 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry and whisk into the simmering liquid; cook 1–2 minutes until slightly thickened. Stir in 1 tablespoon unsalted butter off heat to add sheen and mouthfeel. If you prefer an ultra-clear au jus, strain again through a fine-mesh sieve or cheesecloth before finishing.
10. Serve
Place braised short ribs on warmed plates. Spoon the finished au jus over the ribs or serve in a small pitcher alongside. Garnish with chopped fresh parsley if using. Serve with mashed potatoes, polenta, or crusty bread to soak up the jus.
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