Braised Bone-In Short ribs
2 bone-in short ribs
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salt and pepper, to taste
1-2 tablespoon neutral, high-heat oil, like safflower or peanut oil
1 cup yellow onions, diced small
½ cup carrots, diced small
½ cup celery, diced small
1-2 garlic cloves
1 teaspoon black peppercorns
1-2 bay leaves
½ cup red wine ½ cup port wine
1-2 sprigs thyme and 1-2 sprigs rosemary wrapped in butchers’ twine
approximately 3-4 quarts of beef broth, more as needed
Preheat your oven to 350˚F.
Season ribs well with salt and pepper. Heat 1-2 tablespoons of oil in a large cast iron pan over medium-high heat. Sear the ribs on all sides until deep golden brown. Remove and place on a large plate or tray. Add the onions, carrots, celery and garlic cloves. Sauté until soft and lightly browned in spots. Add the black peppercorns, bay leaves, red wine and port wine. Let the wines reduce almost all of the way down. Add the ribs and any juices from the plate back in to the pan. Add the herbs and enough beef broth to almost cover the ribs. Cover the pan with a parchment paper round and aluminum foil. Braise until the ribs are tender to a knife tip, about 2½ to 3½ hours, depending on the size of your ribs. Add more broth as needed to keep the ribs at least halfway covered. Be careful when removing the aluminum foil and parchment when checking on the ribs as steam will escape. Cover the ribs again after adding more broth. Once cooked, carefully remove from the oven and remove the aluminum foil and parchment.
If the sauce is too fatty, you can skim off and discard excess fat before serving. Alternatively, the ribs can be made a day-ahead and then cooled to room temperature and placed in the refrigerator, covered, overnight. The fat will harden and you can easily remove it in the morning. The next day, remove your ribs from the refrigerator about an hour before reheating. Cover you ribs with aluminum foil and slowly reheat in a 375˚F oven until warmed through.
Serve the ribs topped with some of the cooking liquid spooned over the top.