Braised Short Ribs

Short ribs need low, slow, moist heat to break down their heavy connective tissue into rich gelatin — rushing this cut with high heat only makes it tougher.

Instructions

1. 1

   Preheat the oven to 325°F (165°C).

2. 2

   Pat the short ribs completely dry and season generously on all sides with salt and pepper.

3. 3

   Heat the oil in a large Dutch oven over medium-high heat until shimmering. Sear the short ribs in batches, turning to brown all sides, 8–10 minutes per batch. Don't rush this step or skip any side — this crust is where a large share of the dish's flavor comes from. Transfer to a plate.

4. 4

   Pour off all but 2 tablespoons of fat from the pot. Add the onion, carrots, and celery and cook, scraping up the browned bits, until softened, 7–8 minutes.

5. 5

   Add the garlic and tomato paste and cook, stirring, for 2 minutes, until the paste darkens slightly.

6. 6

   Pour in the red wine, scraping the bottom of the pot, and simmer for 5 minutes to cook off some of the alcohol and concentrate the flavor.

7. 7

   Return the short ribs to the pot along with any accumulated juices. Add the beef broth, rosemary, thyme, bay leaf, and Worcestershire sauce. The liquid should come about two-thirds of the way up the ribs; add more broth if needed.

8. 8

   Bring to a simmer on the stovetop, then cover tightly and transfer to the oven.

9. 9

   Braise for 2 1/2 to 3 hours, until the meat is completely tender and pulling away from the bone. Check occasionally and add a splash more broth if the liquid is reducing too much.

10. 10

    Carefully transfer the short ribs to a plate. Strain the braising liquid into a saucepan, discarding the solids, and skim off as much surface fat as possible.

11. 11

    Simmer the strained liquid over medium heat for 10–15 minutes, until reduced and slightly thickened into a rich sauce.

12. 12

    Return the short ribs to the sauce to warm through, then serve hot over creamy mashed potatoes or polenta, spooning extra sauce over the top.