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The Art of Braised Short Ribs


The Art of Braised Short Ribs

The Art of Braised Short Ribs: A Culinary Masterpiece


Braised short ribs are a culinary delight that embodies the essence of slow-cooked comfort food.

These tender, flavorful cuts of beef are simmered in a rich, savory sauce until they are melt-in-your-

mouth delicious. Whether you’re preparing a special dinner for guests or simply indulging in a hearty

meal, braised short ribs are sure to impress. In this article, we will explore a unique and detailed recipe

for braised short ribs, complete with tips and techniques to achieve the perfect dish.




For the Braised Short Ribs:

4-5 pounds of beef short ribs

Salt and pepper, to taste

2 tablespoons olive oil


1 large onion, finely chopped

2 carrots, peeled and diced

2 celery stalks, diced

4 cloves garlic, minced

2 tablespoons tomato paste


1 cup red wine

4 cups beef broth

1 can (14.5 ounces) diced tomatoes

2 sprigs fresh thyme

2 sprigs fresh rosemary


2 bay leaves

For the Accompaniments:

Freshly chopped parsley, for garnish

Cooked pasta or mashed potatoes, for serving

The Art of Braised Short Ribs


The Art of Braised Short Ribs
new york times recipes


Preparing the Short Ribs:

Season the Ribs: Generously season the short ribs with salt and pepper on all sides.

Brown the Ribs: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high

heat. Add the short ribs in batches, searing them on all sides until they are deeply browned. This step


is crucial for developing a rich, deep flavor. Once browned, remove the ribs from the pot and set them


Building the Flavor Base:

Sauté the Aromatics: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-

7 minutes until the vegetables are softened and beginning to caramelize. Add the minced garlic and

cook for another 1-2 minutes until fragrant.

Incorporate Tomato Paste: Stir in the tomato paste, cooking for another 2-3 minutes to enhance its

flavor and create a deeper color.

Deglazing and Braising:

Deglaze with Wine: Pour in the red wine, using a wooden spoon to scrape up any browned bits from

the bottom of the pot. Let the wine simmer for 3-5 minutes until it has reduced by half.

Add Broth and Tomatoes: Return the browned short ribs to the pot. Pour in the beef broth and diced

tomatoes, ensuring the ribs are mostly submerged in the liquid.

Herb Bouquet: Tie the thyme, rosemary, and bay leaves together with kitchen twine to create a

bouquet garni. Add it to the pot for added flavor.

Slow Cooking:


Simmer: Bring the liquid to a simmer, then cover the pot and transfer it to a preheated oven at 325°F

(163°C). Braise the short ribs for 2.5 to 3 hours, or until the meat is incredibly tender and falls off the


Adjust Seasoning: Once done, remove the pot from the oven. Carefully remove the short ribs and

strain the sauce through a fine-mesh sieve, discarding the solids. Return the sauce to the pot and let it

simmer on the stovetop until it has thickened to your desired consistency. Adjust seasoning with salt

and pepper as needed.


Plate and Garnish: Serve the braised short ribs over a bed of cooked pasta or creamy mashed

potatoes. Ladle the rich sauce over the ribs and garnish with freshly chopped parsley for a burst of

color and freshness.


Braised short ribs are a testament to the beauty of slow-cooked meals. This dish, with its deep, savory

flavors and melt-in-your-mouth texture, is perfect for any occasion. By following this detailed recipe,

you can create a culinary masterpiece that will leave a lasting impression on your guests. Enjoy the art

of braising and savor every delicious bite of these exquisite short ribs.

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