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Mastering the Flavor of Braised Short Ribs

Braised Short Ribs made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 3 pounds bone-in short ribs
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 2 cups red wine
  • 2 cups beef broth
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 325°F (163°C).
  2. Season the short ribs generously with salt and pepper.
  3. In a large Dutch oven, heat olive oil over medium-high heat.
  4. Sear the short ribs on all sides until browned, about 3-4 minutes per side.
  5. Remove the short ribs and set them aside on a plate.
  6. In the same pot, add the chopped onion, carrots, and celery.
  7. Sauté for about 5 minutes until the vegetables begin to soften.
  8. Add the minced garlic and cook for 1 more minute.
  9. Pour in the red wine to deglaze the pan, scraping up browned bits.
  10. Bring the wine to a simmer and let it reduce by half, about 5-7 minutes.
  11. Add the beef broth, thyme, bay leaves, and return the short ribs to the pot.
  12. Cover the pot and transfer it to the preheated oven.
  13. Braise for 2.5 to 3 hours or until the ribs are fork-tender.
  14. Remove the pot from the oven and let the short ribs rest for 10 minutes before serving.