Braised Short Ribs (Adapted from Alison Roman)
Deeply flavorful, these garlicky short ribs fall off the bone after 4 hours of braising.
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.