Braised Short Ribs
Cuisine: British
Author: Michael Scelfo
Prep time: 30 mins
Cook time: 6 hours 30 mins
Total time: 7 hours
Braised short ribs are a gem. They're fork tender, easy to eat and incredibly flavorful.
  • 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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