Recipe: Stovetop Braised Short Ribs

Braising is a fabulous culinary technique that transforms cuts of meat into a tender and flavorful dish like these Stovetop Braised Short Ribs.  A bone-in meat portion often cooks more evenly and retains more of its moisture, but braising also enhances this.  Braises can also be done in the oven, so we’ve included this option if preferred.  Due to the length of the cook time and method used, moisture may evaporate, so the amount of liquid should be customized to ensure there is enough left to reduce at the end of cooking into a rich and decadent sauce.  We’ve used both red wine and beef broth to maximize the depth of flavor in this dish.

If you’d like to lower the fat content (as short ribs are not a lean meat), see the notes section about prepping this dish through step 4 in advance, as this will both shorten the total time spent and allow for skimming away of some of the fat released during the early cooking stages.

Braised meats are a wonderful weekend dish to prepare, filling the kitchen with savory aromas.  Pair these short ribs with your favorite starchy side (we love a flavorful cauliflower potato mash or roasted squash) and green vegetables (such as roasted broccoli or green beans).

Stovetop Braised Short Ribs

Serves 6

Ingredients

• 6 short ribs with the bone (2 inches thick, about 3 lb total)
• 1 tsp salt
• 2 Tbsp olive oil
• 1 medium onion, chopped
• 2 large celery ribs, chopped
• 2 large carrots, chopped
• 2 Tbsp tomato paste
• 1 Tbsp all-purpose flour
• 2 C or 1/2 bottle dry red wine (Cabernet Sauvignon or Malbec)
• 3 C beef stock/broth

Optional:

• Prepare bouquet garni in cheesecloth – 1 Tbsp black peppercorns, 2 sprigs each fresh thyme and fresh rosemary, and 2 bay leaves.

Directions:

1. Dry the short rib portions with a paper towel.  Season the ribs with salt on all sides.
2. In a large, wide, heavy-bottomed pot or Dutch oven, heat the olive oil until shimmering.
3. Add the short ribs to the pan and cook over high heat, turning, until each side is browned, about 15 minutes total.
4. Remove the ribs from the pan and place them onto a plate.  Pour most of the excess fat/oil into a waste container to discard, leaving 1-2 Tbsp to coat the bottom of the pot.
5. To the pot, add the onion, celery, and carrots.  Cook over low heat for 5 minutes, until the vegetables are slightly softened.  Stir in the tomato paste, then add the flour and cook for 2-3 minutes, stirring to heat through and avoid burning.
6. Add the wine and bring the mixture to a simmer.  Scrape the bottom of the pan to deglaze browned vegetable and flour bits, and to cook off the alcohol.
7. Pour in beef stock and add the short ribs back into the pot.  If using the bouquet garni, add this to the pot now.
8. Cover pot and simmer with lid slightly ajar, on low heat for 2.5-3 hours (depending on the size of the ribs) until meat is very tender. For baked/oven method: Cover with the lid slightly ajar and place into a preheated 300-degree oven for 2.5-3 hours, or until meat is very tender.
9. Once the meat is tender, carefully transfer the ribs to a plate and skim the fat from the top of the braising liquid.
10. On the stove, bring the mixture to a boil, cooking until the liquid is reduced to 1.5-2 C, about 10 min.
11. Return the meat to the sauce and simmer over low heat for a few minutes to heat through.
12. Serve short ribs alongside a quarter plate serving of your starch of choice and half a plate of non-starchy veggies.

Notes:

You can make the recipe ahead of time, up to step 4. After the short ribs are cooked through and tender, cover and refrigerate for up to a day. The next day, skim off the fat, remove the meat, and finish up.

Tips:

• Brown short ribs in batches if using a smaller pan.
• At 90 minute mark, check to see if pot is beginning to look dry.  If so, add another 1-2 C of broth

Swap:

• For the wine: more broth or non-alcoholic wine