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Savory Braised Short Ribs

These savory braised short ribs are the perfect cozy dinner for a weekend, featuring minimal prep and rich, flavorful sauce that promises to warm your soul.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Ribs
  • 4 pounds bone-in short ribs Look for ribs that are about 2 inches thick with good marbling.
  • 1 tablespoon salt To season the meat.
  • 1 teaspoon black pepper To season the meat.
For the Braise
  • 2 tablespoons olive oil For searing the ribs.
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste For body and color.
  • 2 cups beef stock Or a mix with red wine.
  • 1 cup dry red wine or balsamic vinegar For brightness.
  • 1 knob cold butter For finishing the sauce.

Method
 

Preparation
  1. Pat the ribs dry and season with salt and pepper.
Searing
  1. In a heavy pot, heat olive oil over medium-high heat.
  2. Sear the ribs until they are deeply browned on all sides. Work in batches if necessary.
Deglazing and Braising
  1. Remove the ribs and pour a splash of wine or stock into the pot to deglaze, scraping up browned bits.
  2. Add chopped onion, carrots, and celery, cooking until softened.
  3. Stir in tomato paste and return the ribs to the pot.
  4. Add enough stock and wine to come about two-thirds up the sides of the ribs.
  5. Bring to a gentle simmer on the stove, cover, and transfer to a low oven (300-325°F) for 2.5 to 3 hours.
Finishing
  1. Once tender, remove the ribs and let the sauce reduce on the stove.
  2. Skim fat from the surface and stir in a knob of cold butter to finish the sauce.
  3. Taste and adjust with salt and a splash of acid (vinegar or lemon juice).

Notes

For best flavor, make ahead and let the sauce improve overnight. Reheat on low.