Tender, savory, succulent short ribs! Braising is the only way to tenderize tough cuts of meat, and a low and slow simmer pays off big in flavor. This method is for oven-braising, but see the notes for slow cooker and stovetop short ribs.
- 3 pounds bone-in beef short ribs
- avocado oil or ghee, for searing ribs
- 2 carrots, peeled and rough chopped
- 1 yellow onion, rough chopped
- 2 stalks celery, rough chopped
- 2 tsp whole black peppercorns
- beef stock, low-salt and organic recommended
- dry red wine, such as Merlot, Zinfandel or Syrah/Shiraz
- 3 sprigs fresh thyme
- 2 bay leaves
- 3 garlic cloves, smashed
- 1 star anise
- Salt and black pepper, to taste
- 1 cup course ground corn meal (polenta)
- 1 Roma tomato, seeds removed, small diced
- ¼ cup Parmesan, grated or shredded
- 1 tablespoon sour cream or créme frâiche
- ¼ cup green onions, sliced thin on a bias
- Salt and pepper, to taste
- Preheat oven to 325° F. In a large pot or dutch oven with a lid, sear meat on all sides over medium-high heat until dark brown. Set aside.
- In same pot, add celery, onions and carrots and cook over medium heat in same oil until golden brown.
- Add about a cup of wine or beef stock, and reduce by half scraping the brown bits from the bottom of the pan with a wooden spoon.
- Add short ribs back to pot, and more wine and/or stock to come three-quarters of the way up the meat.
- Bring to a simmer, cover and cook in the oven until ribs are fork tender, and almost falling off the bone. Anywhere between 2 and 4 hours. Add more wine/stock as necessary to keep the level at least halfway up the sides of the meat.
- Take short ribs out of the pot and set aside. Remove bones, if desired.
- Simmer braising liquid until it reduces in volume by half, and begins to thicken slightly.
- Serve immediately, or chill overnight before reheating and serving.
For ultimate short ribs
Braised meats are prime for eating once they've been cooled, chilled overnight and then reheated in their cooking liquid. The connective tissue broken down during the initial cooking is given a chance to rest, ad once reheated allows for an even better bite.
- Remove excess congealed fat from short ribs.
- Place ribs in a shallow pan or pot, and cover with the reduced cooking liquid.
- Reheat until hot in a 350° F oven.
- Serve over mashed potatoes, polenta or parsnip purée, drizzled with the glaze.
- Whisk course ground cornmeal into 4 cups of salted, boiling water or chicken/vegetable stock. Simmer over low heat for 20 to 30 minutes, stirring often. Add more water or stock as needed.
- To finish polenta, stir in Parmesan, sour cream, diced tomato, green onions and plenty of salt and pepper.
All the steps are the same, except instead of placing the covered pot in the oven, you simmer on the stovetop. Use a medium-low heat until the meat is nearly falling off the bone, 2-3 hours. Try to keep the heat steady, and not turn it up or down too much.
For Slow Cooker
Follow steps 1-3 for the short ribs above, then transfer seared ribs, aromatic vegetables, wine and stock to slow cooker. Cook on low for 8 hours, the proceed with steps 6-8.
Keywords: braised beef short ribs, how to cook short ribs, short rib recipe