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 are a gem. They're fork tender, easy to eat and incredibly flavorful.
Author: Michael Scelfo
Recipe type: Main Course
- 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
- 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.
- Add garlic, bay leaves and vegetables to pan. Cook until well-caramelized, and then deglaze with red wine and reduce by half.
- 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.
- 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.