Jul 09 2026
Restaurants›The Blind Pig›Braised Short Rib Recipe

Braised Short Rib Recipe

Inspired by The Blind Pig
Time4h
Serves4

Tender short rib braised in red wine.

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Season the Short Ribs

    Pat the short ribs dry with a paper towel. Season generously with salt and black pepper on all sides.

  2. 2

    Sear the Short Ribs

    In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Once hot, add the short ribs in batches, searing until browned on all sides (about 3-4 minutes per side). Remove the ribs and set aside.

  3. 3

    Sauté the Vegetables

    In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Cooking

  1. 4

    Deglaze the Pot

    Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and lift the browned bits. Bring to a simmer and cook for about 5 minutes until the wine is slightly reduced.

  2. 5

    Add Broth and Herbs

    Add the beef broth, thyme sprigs, and bay leaves. Stir to combine.

  3. 6

    Braise the Short Ribs

    Return the seared short ribs to the pot, ensuring they are submerged in the liquid. Bring to a gentle simmer, cover with a lid, and reduce the heat to low. Cook for 2.5 to 3 hours until the meat is fork-tender.

Serving

  1. 7

    Serve the Braised Short Ribs

    Once cooked, remove the short ribs from the pot and let them rest for a few minutes. Skim any excess fat from the surface of the braising liquid, if desired. Serve the short ribs on a plate with a generous ladle of the sauce and vegetables from the pot.

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