Short Rib Recipe

Season the Ribs

In a bowl, season the bone-in short ribs with salt and black pepper. Ensure all sides are evenly coated.

Sear the Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

Sauté the Vegetables

In the same Dutch oven, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and sauté for another minute until fragrant.

Deglaze the Pan

Pour in 1 cup of Montepulciano red wine and scrape the bottom of the pan to release any browned bits. Bring to a simmer.

Braise the Ribs

Return the short ribs to the pot. Add beef stock, fresh thyme, and bay leaves. Bring to a gentle boil, then cover and transfer the Dutch oven to a preheated oven at 300°F (150°C). Braise for 6 hours.

Prepare the Base

In a saucepan, combine 2 cups of Montepulciano red wine and 2 cups of beef stock. Add the minced shallots and bring to a boil.

Reduce the Sauce

Reduce the heat and let the mixture simmer until it reduces by half, about 15-20 minutes. It should be thick enough to coat the back of a spoon.

Finish the Glaze

Remove from heat and stir in butter, salt, and black pepper. Mix until the butter is melted and the sauce is smooth.