Braised Short ribs

Yield: Serves 4–6
Cook Time: ~2½–3 hours total
Oven Temp: 300°F

Ingredients

• 2½–3 lb beef short ribs (English cut)

• 2 tbsp tomato paste

• 2 tsp fresh thyme, tied

• 2 tsp fresh rosemary, tied

• 1 bay leaf

• 2 small carrots, rough chopped

• 1 small celery stalk, rough chopped

• 1 medium onion, rough chopped

• 4 garlic cloves, crushed

• 1 medium leek, white & light-green parts only, rough chopped

• 8 tbsp (1 stick) unsalted butter, divided

• 1–2 tbsp olive oil

• 2 tbsp all-purpose flour (for beurre manié)

• Kosher salt

• Fresh cracked black pepper

• 4 cups beef stock (homemade or low sodium)

• 3 cups dry red wine

Day Before (Dry Brine)

• Salt ribs generously on all sides.

• Place uncovered on a rack in the fridge overnight to air-dry.

• This is flavor insurance. Don’t skip it.

Day Of – Sear & Build the Braise

1. Prep the ribs

   • Remove from fridge 30–45 minutes before cooking.

   • Pat dry.

   • Lightly re-season with salt & pepper.

2. Sear hard

   • Heat Dutch oven over medium-high.

   • Add 1 tbsp olive oil + 1 tbsp butter.

   • Sear ribs on all sides until deeply browned.

   • Remove ribs and set aside.

3. Build the flavor base

   • Add carrots, celery, onion, and leek to the same pot.

   • Cook 5–7 minutes until softened and lightly golden.

   • Add garlic and cook 30 seconds until fragrant.

   • Stir in tomato paste and cook 2–3 minutes to caramelize it.

4. Deglaze

   • Add 3 cups red wine.

   • Scrape up all those brown bits (that’s the soul).

   • Simmer 8–10 minutes to cook off alcohol and reduce slightly.

5. Assemble the braise

   • Return ribs to the pot.

   • Add beef stock, thyme, rosemary, and bay leaf.

   • Liquid should come ¾ of the way up the meat (not fully submerged).

Braise

• Cover tightly.

• Place in 300°F oven.

• Cook 2–2½ hours, until:

  • Internal temp ~195–205°F

  • Fork slides in like warm butter.

Finish the Sauce

1. Remove ribs carefully

   • Place on a tray.

   • Keep warm in turned-off oven with residual heat.

2. Strain & reduce

   • Strain braising liquid into a clean pot.

   • Discard solids.

   • Simmer and reduce until it coats the back of a spoon.

3. Thicken if needed (Beurre Manié)

   • Mash 2 tbsp soft butter + 2 tbsp AP flour into a paste.

   • Whisk into simmering sauce.

   • Boil 1–2 minutes to cook out flour.

4. Finish with butter

   • Whisk in 2 tbsp cold butter for shine and richness.

Serve

• Plate ribs.

• Spoon sauce over generously.

• Moment of silence.

• Then go to work.

Quick Pro Notes (Chef Brain Stuff)

• Wine: Cabernet, Merlot, or Chianti all work great.

• If sauce tastes flat: tiny splash of red wine vinegar or lemon wakes it up.

• These get even better the next day. Legit.

These braised short ribs are what happens when patience meets fire. Dry-brined overnight, seared hard, then slowly melted in red wine, beef stock, and aromatics until they’re fork-tender and dripping with flavor. This is old-school comfort food with chef-level depth, the kind of meal that makes the house smell like Sunday dinner and keeps people hovering in the kitchen asking, “How much longer?” Serve these with mashed potatoes, polenta, or just a big spoon and zero shame