By: Rick Bakas
* This recipe requires an overnight marination of the ingredients.
Every fall we love to make braised short ribs. I’ve tried many recipes, all with varying degree of difficulty. This one is one of the easier ones to make, and the results are superior to any others I’ve made thus far.
The key is combining the ingredients the night before. Then, when you’re ready to cook you just add them all into a braising dish and let it cook.
- 4 Prime boneless beef short ribs
- 2 tbsp canola oil
- 1 tbsp kosher salt
- 1 tbsp resh ground pepper
- 3 garlic cloves thin sliced
- 2 carrots cut into 1″ pieces
- 3 celery stalks cut into 1″ pieces
- 1 bottle cheap red wine such as Merlot
- 4 Thyme sprigs
- 3 cups homemade chicken stock
For me I’ve found the Costco USDA Prime boneless beef short ribs the best quality. Most recipes call for bone-in but that just gets messy without adding much to the end result. Boneless high quality short ribs will cook up just fine. I mean, just look at that marbling. It’s like meat porn!
Step by Step Instructions
Step 1 (15 minutes)
The night before heat the canola oil over medium high heat in a large skillet or dutch oven. Season the ribs with salt and pepper on all sides. Brown them in the skillet, turning once until two sides are brown and crusty, about 10-12 minutes. Transfer ribs to a shallow baking dish.
Step 2 (20 minutes)
Lower heat to medium-low and add onion, carrots, celery and garlic. Lightly brown until softened stirring occasionally, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Once marinade starts to boil pour the hot marinade over the short ribs in the shallow baking dish. Let cool, cover and marinate in the refrigerator over night turning once.
Step 3 (2 hours)
Two and a half hours before you want to eat preheat the oven to 350°. Transfer ribs and marinade into a large dutch oven. Add chicken stock and bring to a boil. Cover with lid and place in the lower third of your oven. Braise (cook) for 1-1/2 hours. The meat should be tender but not falling apart. Uncover and cook for another 45 minutes, turning the ribs once or twice. The meat should be tender and the liquid reduced by half.
Step 4 (10 minutes)
Remove from oven and transfer ribs to a clean dish. Remove bones (if any) and strain the sauce into a fat separator or heatproof measuring cup. Wait a few minutes for the fat to rise to the top. Skim off as much fat as you can. Combine sauce with strained vegetables and pour over the meat (use an immersion blender if you prefer). There should be about 2 cups.
Step 5 (10 minutes)
Preheat the broiler. Broil meat turning once or twice until glazed and sizzling, about 10 minutes. This technique will exaggerate the contrast between tender inside and crunchy outside. Enjoy!
Fat melts tannin, and in this dish there’s quite a bit of fat, even after separating some of it out. A Cabernet blend with some age will have softened tannins that’ll match nicely with braised beef. The 2010 D’Attimis-Maniago “Vignaricco” is a dead ringer for finely aged Bordeaux, yet it comes from Italy.
People Who’ve Made This
“My daughter can be challenging to feed at dinner time. But this is one of the few recipes she gobbles down and wants seconds.”- Jamie B
“So easy and perfect for weeknights!” – Jennifer M.