Braised Short Ribs (Based on Alison Roman’s Short Ribs)

There is truly nothing like sinking your teeth into a skillfully-prepared piece of meat. If you’ve got a special occasion coming up, you may want to consider this recipe based on Alison Roman’s short ribs. Braised to tender perfection using garlic, aromatics, wine, and herbs, this is one of the most satisfying meals you can make for your family or lover.

Flavorful, tender, juicy and decadent, meat is a luxury consumed quite casually in modern American culture. Are you looking to make your red meat into a special occasion? This braised short rib recipe (based on Alison Roman’s short ribs) is about as good as beef gets.

What Are Short Ribs?

Short ribs are a cut of meat typically taken from the chuck or brisket areas of a cow and are formed from the shortest portion of the rib cage where the bones are not quite long enough to be considered “ribs.”

cuts of beef, cow cuts, meat cuts

Short ribs are typically cut in two ways: either in individual pieces with meat around the bone (English style) or in one long piece of meat holding three cross-sections of rib together (“plate” style).

short ribs, plate style short ribs, English style short ribs
On the left is plate style short ribs, and on the right is English style. (from Google images)

What’s Great About Short Ribs?

Short ribs have a naturally high fat content and, if cooked properly, they can be incredibly flavorful and tender. They are also very rich and filling, so less meat “goes further” when it comes time to eat.

Where Can I Purchase Short Ribs?

This is a great excuse to head to your local butcher and strike up a conversation! Supporting local always feels good. If this option is not accessible to you, I recommend checking out delivery services such as Moink Box or Porter Road. For another decadent short ribs recipe, check out my recent post based on @ladyandpups’ miso braised short rib au jus sandwich!

Decadent Braised Beef (Based on Alison Roman’s Short Ribs)

First, gather your ingredients.

Alison Roman's short ribs, recipe ingredients, tomato paste, aromatics, herbs, broth, wine, lemon, oil

For this recipe, I used Kettle & Fire brand bone broth–though any low-sodium broth will work here. If all you have on hand is salted broth, factor that in as you season the dish.

What I love about this recipe is how straightforward it is. First, brown the seasoned meat. Then, flavor the remaining oil with two heads of garlic, adding chopped vegetables and tomato paste (also known as mirepoix).

mirepoix and garlic, braised beef recipe

Garlic flavored rendered fat and canola oil coat the vegetables as they begin to cook. This removes all those delicious crispy browned bits from the bottom of the pan. Add your liquids and thyme…

mirepoix, wine, aromatics, braised short ribs recipe

Then in go the browned short ribs so that the meat is submerged (bone up).

seared short ribs, braised beef, Alison Roman's short ribs recipe

Then cover and bake at a low temperature for 3 1/2 to 4 hours.

Serve your ribs with rice or potatoes. Don’t forget to enjoy it with the sauce, fresh herbs, and Alison Roman’s recommended lemon zest!

Recipe based on Alison Roman's short ribs, braised beef recipe

…did I mention the knife is optional? Bon appetit!

Alison Roman's short ribs recipe, braised beef recipe

Braised Short Ribs (Adapted from Alison Roman)

Deeply flavorful, these garlicky short ribs fall off the bone after 4 hours of braising.
Prep Time 30 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Course dinner, Main Course, meat
Cuisine American, traditional
Servings 3 people

Equipment

  • 6.2 liter heavy bottomed dutch oven

Ingredients
  

  • 3-4 lbs short ribs, at least 2 per person but no more than 5 lbs
  • diamond kosher salt, for seasoning
  • finely ground pepper, for seasoning
  • 2 Tbs canola oil
  • 2 heads garlic, halved crosswise through the bulbs
  • 1 1/2 cups celery, chopped
  • 1 1/2 cups carrots, chopped
  • 1 medium onion, chopped
  • 1/4 cup tomato paste
  • 3/4 bottle dry red wine
  • 2 cups beef broth, preferably bone broth, or one package Kettle & Fire bone broth
  • 4 grams fresh thyme, tied in a small bundle if you have the baker's twine
  • chopped parsley, for serving
  • chopped chives, for serving
  • freshly grated lemon zest, for serving

Instructions
 

  • Generously season dry ribs on all sides with salt and freshly ground pepper. Set aside 15-30 minutes before browning to allow the meat to come to room temperature.
  • Preheat oven to 275°F.
  • Chop celery, carrots, and onion into large chunks and set aside. Uncork wine.
  • Heat canola oil over medium-high flame in a heavy bottomed dutch oven. Working in batches if necessary, brown the meat on all sides until golden, about 10 minutes. Place on a wide plate, then pour rendered fat into a liquid measuring cup. Add 2-3 tablespoons of the fat back into the dutch oven, then add the chopped vegetables. Cook about 5 minutes, stirring constantly, or until the browned bits from the bottom of the pan have been lifted from the moisture from the vegetables.
  • Add tomato paste and stir. Cook about 3 minutes, or until the paste has begun to caramelize, become fragrant, and turned a rusty color.
  • Add wine to the pot, slowly at first so you can scrape up any remaining brown bits. Add the remainder and simmer about 2 minutes. Add the broth and thyme and stir. Add browned ribs, meat side down, into the liquid and bring everything to a simmer. Cover with a lid and bake in the oven 3 1/2 to 4 hours. The short ribs should be falling off the bone and very tender.
  • Gingerly remove short ribs from the dutch oven using tongs. Place on a serving platter and cover with tin foil, allowing them to rest about 10-15 minutes.
  • Meanwhile, skim as much fat as possible from the liquid in the dutch oven. Drain over a bowl using a fine mesh seive and discard the vegetables and garlic. Return the liquid to the dutch oven and cook over medium heat, until the mixture has reduced noticeably, about 10 minutes.
  • As the sauce is reducing, chop parsley and chives and zest the lemon. Uncover short ribs and garnish with herbs and zest, and plenty of sauce. Enjoy with rice or potatoes, and the last 1/4 bottle of wine.
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Chicken and Dumplings (Based on Alison Roman’s Recipe)

Well, the rain is back. It feels right, really. Like, the only thing that’s made sense so far this year is the return of the grey skies and precipitation to this PNW town. (Aw, man. I hope I didn’t jinx it–after all, it’s only September…) I ponder this as I sip my spicy chai and munch on a slice of sourdough layered with ricotta cheese and homemade concord grape/serrano pepper preserves. It’s good to have a roof over my head. It’s even better to have whole milk cheese and spicy grape jelly. It’s comfort food season, and for me, that means chicken and dumplings.

I’d never made chicken and dumplings before this year–in fact, had never tasted it–but I saw Alison Roman’s recipe with the New York Times and had to give it a try.

I was reminded of Julia Child’s boeuf bourguignon as I scraped browned bits of meat from the bottom of my Dutch oven and wondered briefly if this humble American staple perhaps had French roots.

A Google search informed me it’s accredited to the southern United States and gained notoriety during the Great Depression. It kinda makes sense. The chicken is cooked in such a way that the meat falls off the bone, so it’s easy to use whatever animal scraps are on hand; and the hearty, flour-rich broth and steamed dumplings make for a cheap, filling meal. Plus, it’s actually a very satisfying bowl of stew, if I can call it that. It’s kind of its own thing. You’ll just have to make it for yourself and see.

Chicken and Dumplings (Based on Alison Roman’s Recipe)

I happened to have a whole chicken from my foray into the local farmer’s market this past weekend; thus began the adventure of “butchering” my own bird into recognizable pieces.

I watched a slew of instructional Youtube videos and channeled my inner Julia Child as I held my knife to where the leg meets the rest of the bird, daring it to challenge me.

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Turns out, it’s actually kinda fun. Carving out two thighs, two drumsticks, two wings, and two breasts rewards you not only with the palatable meat, but the carcass (perfect for making stock!!) which I immediately sealed in a ziplock back and placed in the freezer.

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stock gold!!

I don’t know if it was the crunching of bones or the smell of raw meat, but both animals hovered around me as I cut.

Gus wants chicken and dumplings, kitchen helper, cat wants raw chicken, Alison Roman chicken and dumplings recipe, Crumbs on Crumbs, Marion Bright
Internet, meet Gus!

After carving the bird and seasoning the pieces with salt and pepper, I gathered the necessary ingredients to make the quick stock.

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it’s a simple stock, really–but the flavor is so special because of the simplicity of the ingredients

Well, I should add everything here is organic, mostly local, and free range–I am referring, of course, to the thyme! (Stand down, Chris D’Elia. This girl’s got jokes!)

I can feel your eye rolls from here, so I’ll carry on to the meat browning in my beloved Le Creuset!

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mmm, dark meat <3

Then, drain the fat into a liquid measuring cup and set the seared meat on a plate with a paper towel.

homemade chicken and dumplings, chicken and dumplings from scratch, whole bird chicken and dumplings, comfort food recipes, Alison Roman NYT, Alison Roman chicken and dumplings, Crumbs on Crumbs, Marion Bright
Any Type A folx driven crazy by this photo??

Then, add celery, onion, and half the carrots. Cook for a few minutes, then add water, thyme, and seared meat. Not to worry–those brown crusty bits end up coating the veggies as they release moisture during the cooking process. Mmmmm!

homemade chicken and dumplings, chicken and dumplings from scratch, whole bird chicken and dumplings, comfort food recipes, Alison Roman NYT, Alison Roman chicken and dumplings, Crumbs on Crumbs, Marion Bright
Yep, hard to go wrong with these ingredients.

This gets cooked at a simmer for a little over a half an hour, or until the liquid has reduced by 1/4. Then it’s time to make and add the dumplings!

homemade chicken and dumplings, chicken and dumplings from scratch, whole bird chicken and dumplings, comfort food recipes, Alison Roman NYT, Alison Roman chicken and dumplings, Crumbs on Crumbs, Marion Bright
she’s not much to look at now, but she cleans up reaaaaal good

Once you dollop the dumpling dough into the broth, it’s time to cover and steam for about 20 minutes! Check a dumpling by cutting it in half to make sure it’s cooked through all the way–and boom! You just made chicken and dumplings! 🙂

homemade chicken and dumplings, chicken and dumplings from scratch, whole bird chicken and dumplings, comfort food recipes, Alison Roman NYT, Alison Roman chicken and dumplings, Crumbs on Crumbs, Marion Bright
add fresh herbs to garnish. parsley is usually a good idea.

Chicken and Dumplings

Adapted from Alison Roman’s NYT recipe

Chicken 

  • 1.5-2 lbs skin-on chicken on the bone, preferably thighs or other dark meat
  • 2 Tbs canola oil
  • 1 medium onion, diced
  • 5 celery stocks, chopped
  • 6 medium or 4 large carrots, peeled and chopped into 1/2 inch slices
  • 5 sprigs thyme
  • ¼ cup all-purpose flour
  • 1 Tbs butter (add more as needed)
  • Salt and freshly cracked pepper

Dumplings and Presentation

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¾ teaspoon salt
  • ½ tsp freshly ground pepper
  • ¾ cup buttermilk, or 2 tsp lemon juice or vinegar added to milk of your choice, equaling ¾ cup
  • 1 egg, beaten
  • 2 Tbs melted butter (I used salted)
  • ½ cup parsley, chopped (for garnish)

Season chicken generously on all sides with salt and pepper and let sit for 15 minutes at room temperature. Heat canola oil in a large, heavy bottomed Dutch oven (I used Le Creuset) and place the chicken skin side down in the oil. Cook about 8 minutes, or until chicken skin appears golden brown and fat is rendered from the meat. Flip and cook another 5 minutes or so. Using tongs, transfer chicken to a plate with a paper towel, and pour the rendered fat into a liquid measuring cup or bowl. Ideally, you will have 5 Tbs total. If your chicken was not so fatty, add the necessary amount of canola oil to make 5 Tbs.

Return 2 Tbs of fat to the pot and add onions, celery, and half of the carrots. (Don’t worry about the browned bits on the bottom of the pot—as the vegetables cook and release water, any chicken “crusties” will dissolve and their wonderful flavor will be incorporated!) Season vegetables with salt and freshly cracked pepper and cook for about 5 minutes. Return the chicken pieces to the pot with thyme and 8 cups of water. Simmer uncovered until the liquid has reduced by about ¼, about 35 minutes.

Pull chicken from the pot and transfer to a plate with a fresh paper towel. Strain the stock with a colander over a bowl and throw the vegetables and thyme sprigs out; you should have about 5 cups of liquid. Wipe out the Dutch oven, if you feel so inclined.

Heat the last 3 Tbs of chicken fat with 1 Tbs of butter over medium heat. Sprinkle in flour and whisk until it is golden brown, about 5 minutes. Gradually whisk in chicken stock and bring to a boil, being careful to work out lumps. Add remaining carrots and season with salt and freshly cracked pepper. Lower heat to a simmer as you pull apart the chicken meat from the bones. Cook and stir until the mixture is thickened and the carrots are tender, around 10 minutes.

As this mixture is thickening, make the dumplings. In a medium bowl, whisk together dry ingredients. Mix buttermilk and beaten egg together, and add to the dry ingredients, followed by the melted butter. Mix until just incorporated with a rubber spatula, being careful not to over mix. (Being careful to gently mix during this time makes for tender dumplings!)

Dollop the dumpling dough into the hot liquid in a heaping tablespoon, taking care to give the edges an opportunity to make contact with the broth and absorb the flavor. When all of the dough has been placed into the pot, cover and cook for 18 minutes, or until a sacrificial dumpling is fluffy and cooked all the way through when cut in half. Scoop your chicken and dumplings into a bowl and enjoy with chopped parsley or the herb of your choice.