Background and History
Braising beef short ribs is a culinary journey that transforms this tough cut into a succulent, flavorful masterpiece. Originating from the French culinary technique “braiser,” Chef John’s expertise guides you through the process of achieving tender, fall-off-the-bone short ribs, creating a dish with a rich history rooted in slow-cooked perfection.
Beef short ribs
Salt and black pepper
Onion, carrots, and celery (mirepoix)
Fresh herbs (thyme, rosemary)
Preparation: 15 minutes
Cooking: 3-4 hours
Total: 3.5 – 4.5 hours
Braising: 3-4 hours
Prepare Short Ribs
Season beef short ribs generously with salt and black pepper.
Heat cooking oil in a Dutch oven or heavy-bottomed pot. Sear short ribs on all sides until browned. Set aside.
In the same pot, sauté diced onion, carrots, and celery (mirepoix) until softened. Add minced garlic and cook briefly.
Add Tomato Paste
Stir in tomato paste and cook for a few minutes to enhance flavor.
Deglaze with Red Wine
Pour in red wine to deglaze the pot, scraping up any flavorful bits from the bottom.
Return Ribs and Add Broth
Place the seared short ribs back into the pot. Pour in enough beef broth to partially submerge the ribs.
Add Herbs and Braise
Tuck in fresh herbs (thyme, rosemary), add bay leaves, and bring the liquid to a simmer. Cover and transfer to a preheated oven. Braise until the meat is fork-tender.
Serve and Enjoy
Remove short ribs from the pot and serve with the reduced braising liquid as a sauce.
Beef short ribs are a good source of protein, iron, and essential nutrients.
The braising process infuses the dish with rich flavors while keeping it moist and tender.
Patience is key; slow braising yields the best results.
Customize the dish by experimenting with different herbs or adding root vegetables.
- Check for beef allergies before preparing this dish.