Short ribs are a type of beef cut that comes from the rib section of the cow. They are a popular and flavorful choice for braising and slow-cooking due to their rich marbling and connective tissues. The name “short ribs” refers to the fact that the meat is cut into short, rectangular pieces, typically 2 to 6 inches in length.
Short Ribs
4
servings30
minutes3
hoursShort ribs are known for their tenderness and succulence when cooked properly. They have a good amount of fat marbling, which adds to their flavor and prevents the meat from drying out during the cooking process. This fat also helps create a luscious and rich sauce or gravy as the ribs cook down.
Ingredients
4 pounds (1.8 kg) beef short ribs (English cut)
2 tablespoons vegetable oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 cups beef broth
1 cup red wine (such as cabernet sauvignon)
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 tablespoon brown sugar
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste
Directions
- Preheat your oven to 325°F (160°C).
- Season the short ribs generously with salt and pepper.
- In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat. Brown the short ribs on all sides until they develop a nice crust. Work in batches if needed to avoid overcrowding the pot.
- Remove the short ribs from the pot and set them aside on a plate.
- In the same pot, add the chopped onion, carrots, and celery. Sauté them until they soften and start to caramelize, usually around 5 minutes.
- Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning.
- Stir in the tomato paste and flour, and cook for a couple of minutes to eliminate the raw flour taste.
- Pour in the red wine and beef broth, stirring to combine. Add the brown sugar, thyme, rosemary, and bay leaves. Bring the liquid to a simmer.
- Return the browned short ribs to the pot, along with any juices that collected on the plate. The liquid should come up about two-thirds of the way up the sides of the ribs.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise the short ribs in the oven for about 2.5 to 3 hours or until the meat is tender and easily pulls apart with a fork.
- Once the short ribs are done, remove the pot from the oven, and skim off any excess fat from the surface of the sauce.
- Serve the short ribs with the rich sauce on top. They pair wonderfully with mashed potatoes, polenta, or a side of roasted vegetables.
