Braised short ribs make a wonderful meal, enjoyable by young and old. They’re rich in flavor, easy to eat and with good slow cooking, great.
Braised Short Ribs

Braised Short Ribs
Prep time
Cook time
Total time
Braised short ribs are a gem. They're fork tender, easy to eat and incredibly flavorful.
Recipe type: Main Course
Cuisine: British
Serves: 6
  • 2 Tablespoons olive oil
  • to taste salt and pepper
  • 2 1/2 pounds flanken-style short ribs, boneless
  • 14 ounces mirepoix
  • red wine, to taste
  • rich beef broth or stock, as needed
  1. Heat oil in braising pan. Season short ribs with salt and pepper; add to pan and sear until exterior is well caramelized. Remove meat from pan.
  2. Add garlic, bay leaves and vegetables to pan. Cook until well-caramelized, and then deglaze with red wine and reduce by half.
  3. Return meat to pan. Add stock; bring to simmer. Cover braising pan with plastic wrap and then foil. Bake at 325 degrees F for 6 hours. Allow meat to cool in liquid overnight.
  4. The next day, carefully remove chilled fat from the surface. Remove meat; dice into 1-inch cubes. Warm solidified sauce and strain into a nonreactive pot. Reduce by half. Reserve.

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