Braised Short Ribs Recipe
Make Braised Short Ribs Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tapas
Method
Tapas
- 1
Prepare and season
Pat the short ribs dry with paper towels. Season generously with salt and pepper. Lightly dredge each rib in the flour, shaking off any excess.
- 2
Sear the ribs
Heat the olive oil in a heavy Dutch oven over medium-high heat. Brown the ribs on all sides in batches for about 6-8 minutes per batch. Transfer to a plate and set aside.
- 3
- 4
Add aromatics
Stir in the garlic and tomato paste; cook 1-2 minutes until fragrant and the paste darkens slightly.
- 5
Deglaze
Pour in the red wine to deglaze, scraping up the browned bits from the bottom. Simmer until the wine reduces by about half, 5-7 minutes.
- 6
Braise
Return the ribs to the pot. Add beef stock, crushed tomatoes, thyme, rosemary, and bay leaves. Bring to a simmer, then cover and braise in a preheated 325°F (165°C) oven for 2.5 to 3 hours, until the meat is very tender.
- 7
Finish the sauce
Remove ribs and keep warm. Skim any fat from the sauce, then simmer uncovered to reduce to a thick glaze. Stir in balsamic vinegar if using. Season with salt and pepper to taste.
- 8
Serve
Shred the meat from the bones, or cut into large bite-sized pieces. Spoon the sauce over the meat and garnish with chopped parsley. Serve on small plates with crusty bread or polenta as appropriate for tapas.
