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Braised Short Ribs

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Braised Short Ribs

Cuisine:American

Course:Dinner

20m prep 2h cook 2h ready

4 servings Unlike back ribs, which are mostly bone, short ribs offer a good amount of rich-tasting meat. We prefer English-style short ribs for this recipe, but flanken will work in a pinch. Preheat the oven to 300°F.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 3 pounds beef short ribs, excess fat trimmed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons vegetable oil, beef fat, or bacon fat
  • 2 onions, chopped
  • 2 celery ribs, chopped
  • 1 large carrot, chopped
  • 6 garlic cloves, lightly smashed
  • 2 cups beef stock, poultry stock, dry white wine, red wine, or a combination
  • 5 sprigs thyme, rosemary, oregano, parsley, or a combination
  • 2 bay leaves
  • (½ ounce dried porcini mushrooms, coarsely chopped)
  • Salt and black pepper
  • Red wine vinegar or sherry vinegar
  • Chopped parsley
  • 1
    • 1 inch vegetable oil
    • 4 large shallots, peeled and sliced into thin rings
    • ½ cup cornstarch or flour
    • Salt
    • (Curry powder)
    Sub-recipe steps
    1. Heat to 325°F in a small heavy saucepan: 1 inch vegetable oil
    2. Toss together in a bowl: 4 large shallots, peeled and sliced into thin rings; ½ cup cornstarch or flour
    3. Separate the shallot rings as you toss them. Fry the shallots in several batches until golden. Remove with a spider or slotted spoon to a plate lined with paper towels and immediately sprinkle to taste with: Salt; (Curry powder)
    4. Once cool, they will keep for a month at room temperature in a tightly covered container, although they are best when used immediately.
  • 1
    • 4 cups chicken stock or water or broth
    • 3 tablespoons butter
    • 1 cup polenta
    • ½ cup grated Parmesan (2 ounces)
    • 1 teaspoon salt, or to taste
    Sub-recipe steps
    1. Bring to a boil in a large saucepan: 4 cups chicken stock or water or broth; 3 tablespoons butter
    2. Pour in very slowly, whisking constantly: 1 cup polenta
    3. Reduce the heat to low and cook, stirring frequently with a wooden spoon, until the polenta is thick and comes away from the sides of the pan as it is stirred and the cornmeal has lost its raw taste, 30 to 40 minutes. Stir in: ½ cup grated Parmesan (2 ounces); 1 teaspoon salt, or to taste

Let's Cook

  1. Step 1.

    Pat dry: 3 pounds beef short ribs, excess fat trimmed

  2. Step 2.

    Season with: 1 teaspoon salt; ½ teaspoon black pepper

  3. Step 3.

    Heat in a Dutch oven or large ovenproof skillet over medium-high heat: 2 tablespoons vegetable oil, beef fat, or bacon fat

  4. Step 4.

    Add the ribs in batches and brown well on all sides. Transfer to a plate. Pour off all but about 2 tablespoons fat from the pan. Reduce the heat to medium and add: 2 onions, chopped; 2 celery ribs, chopped; 1 large carrot, chopped; 6 garlic cloves, lightly smashed

  5. Step 5.

    Cook until lightly browned, about 10 minutes, scraping up any browned bits from the bottom of the pan. Add: 2 cups beef stock, poultry stock, dry white wine, red wine, or a combination; 5 sprigs thyme, rosemary, oregano, parsley, or a combination; 2 bay leaves; (½ ounce dried porcini mushrooms, coarsely chopped)

  6. Step 6.

    Return the short ribs to the pan and bring to a boil over high heat. Cover the pan, transfer to the oven, and cook until the ribs are fork-tender, about 2 hours.

  7. Step 7.

    Transfer the ribs to a platter and cover to keep warm. Skim off any fat from the surface of the liquid and remove the herbs. If you wish to thicken the sauce, reduce it over high heat until it is the desired consistency. Season to taste with: Salt and black pepper; Red wine vinegar or sherry vinegar

  8. Step 8.

    Pour the sauce over the ribs and top with: Chopped parsley; (Crispy Fried Shallots)

  9. Step 9.

    Serve with: Creamy Polenta or Mashed Potatoes

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