The Art of Braising Beef Short Ribs

Braising is a cooking method that browns meat and then simmers it in a flavorful liquid until it becomes tender and succulent. When it comes to beef short ribs, braising is the perfect technique to transform this tough cut of meat into a melt-in-your-mouth delicacy.

When choosing beef short ribs for braising, look for well-marbled, bone-in cuts. The marbling ensures that the meat will become tender and juicy during the braising process, and the bone adds flavor to the cooking liquid. Opt for meaty, well-trimmed ribs for the best results.

Serve the short ribs atop a bed of creamy mashed potatoes, buttery polenta, or al dente pasta, and drizzle with the reduced braising liquid for an extra burst of flavor. Garnish with fresh herbs and enjoy a meal that is sure to impress.

Ingredients

• 4 pounds bone-in beef short ribs
• salt and pepper
• 1 tablespoon olive oil
• 5 cups beef stock (plus extra) (may substitute chicken stock)
• ¼ cup tomato paste
• 1 ¼ cups dry red wine
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 large onion, roughly chopped
• 5 carrots, peeled and cut into thirds
• 4 ribs celery, cut into 1/2-inch pieces
• 3 cloves garlic
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instructions

1. Preheat the oven to 350 degrees F.
2. Add the olive oil to a large Dutch oven and heat over medium heat. Sprinkle the short ribs (on all sides) with salt and pepper and add them to the pan, browning them on all sides. Be careful not to overcrowd the pan. Move browned ribs to a platter.
3. Deglaze the pan with the beef stock to remove any stuck-on pieces from the bottom of the pan.
4. Whisk in the tomato paste and wine. Mix the cornstarch and water until smooth and add it to the pan. Stir to mix.
5. Then, place all the browned ribs in the Dutch oven.
6. Add the onion, carrots, celery, and garlic.
7. Add the bay leaves, thyme, and rosemary. Cover with the lid and bake for 3 hours, stirring twice during baking. Add extra stock if needed. Season with salt and pepper to taste.

Sweet & Savory Hints

• Beef short ribs are most commonly cut in English style or flanken style. English style is cut parallel to one long bone, and the meat runs nearly the length of it. Flanken-style short ribs are cut across the ribs and have several short bones. For this recipe, use English-style short ribs. Make sure there is ample lean meat around the bones for each rib.
• In the absence of beef stock, you can substitute either beef broth or chicken stock or broth for beef stock.
• Instead of a Dutch oven, you can use a slow cooker to cook these short ribs. Brown the ribs first, add all the other ingredients, and cook on low for 6-8 hours or until fall-off-the-bone tender.

For more recipes and entertaining/lifestyle tips, visit Rynn’s blog at www.thehouseofelynryn.com