Braised Beef Short Ribs

Foundations Referenced

• → Brown Stock
• → Mirepoix
• → Braising Technique

Ingredients

• 4 lbs bone-in beef short ribs
• Salt, pepper
• 2 tbsp oil
• 1 onion, medium dice
• 2 carrots, medium dice
• 2 celery stalks, medium dice
• 4 garlic cloves, crushed
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef or brown stock (→ foundation)
• 1 bouquet garni (→ foundation)
• 2 tbsp cold butter

Method

1. Season ribs generously with salt and pepper. For best results, dry-brine overnight uncovered in the fridge.
2. Sear on all sides in oil in a Dutch oven over high heat. Work in batches — don't crowd. Remove.
3. Aromatics: Sauté mirepoix 8 min until softened and golden. Add tomato paste, cook 2 min until darkened. Add garlic, 1 min.
4. Deglaze with wine, scrape all fond. Reduce by half.
5. Braise: Add stock and bouquet garni. Return ribs bone-side up — liquid should come 2/3 up the sides. Cover, braise at 325°F for 2.5–3 hours until fork-tender and falling off the bone.
6. Finish sauce: Remove ribs. Strain sauce, skim fat (or chill overnight and lift off solidified fat). Reduce sauce on stovetop until it coats a spoon. Swirl in cold butter. Season.
7. Serve with mashed potatoes, polenta, or egg noodles.

What You're Practicing

• Long braise: collagen converts to gelatin over 2.5+ hours, transforming a tough cut into something silky
• Sauce reduction and finishing with butter (monter au beurre)
• The overnight skim: chilling the braising liquid makes fat removal effortless