Braised Short Ribs

Sear it, bench it, bring it home: the in-and-out pattern in one pot.

Serves

Active45 min

Total4 hr

VesselDUTCH OVEN

Units

Bone-in short ribs, a full soffritto, and an oven braise for a Sunday with nowhere else to be.

Adapted from Red Wine-Braised Short Ribs by Jenny Rosenstrach and Andy Ward · Bon Appétit.

+ bone-in short ribs: more collagen and richer body than boneless chuck
+ full soffritto (onion, carrot, celery): a deeper aromatic base than onion alone
+ red wine, reduced: acidity and backbone before the stock goes in
+ oven braise, lid on: steady all-around heat instead of stovetop hot spots

set a large dutch oven over medium-high heat, oven at 325 f for the braise

3 lb bone-in short ribs

· English cut, about 4 pieces

2 tbsp vegetable oil

1 1/2 tsp kosher salt

sear ribs in batches

10 min · in batches, remove, keep the fat

2 medium yellow onion

· diced

2 medium carrot

· diced

1 stalk celery

· diced

sweat soffritto

8 min · low, in the rendered fat

1/2 tbsp tomato paste

caramelize tomato paste

90 sec · stir constantly

2 cups dry red wine

deglaze + reduce wine

6 min · until nearly dry

combine base

2 min · stir together

2 3/4 cups beef stock

5 sprigs fresh thyme

1 leaf bay leaf

return ribs + braise

3 hr · 325 f oven, lid on

set a large dutch oven over medium-high heat, oven at 325 f for the braise. Ingredients are rows; steps merge columns left to right.
2 tbsp vegetable oil
3 lb bone-in short ribs, English cut, about 4 pieces	sear ribs in batches, 10 min · in batches, remove, keep the fat	combine base, 2 min · stir together	return ribs + braise, 3 hr · 325 f oven, lid on
1 1/2 tsp kosher salt
2 medium yellow onion, diced	sweat soffritto, 8 min · low, in the rendered fat
2 medium carrot, diced
1 stalk celery, diced
1/2 tbsp tomato paste	caramelize tomato paste, 90 sec · stir constantly
2 cups dry red wine	deglaze + reduce wine, 6 min · until nearly dry
2 3/4 cups beef stock
5 sprigs fresh thyme
1 leaf bay leaf