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BRAISED SHORT RIBS
4 servings

Unlike back ribs, which are mostly bone, short ribs offer a good amount of rich-tasting meat. We prefer English-style short ribs for this recipe, but flanken will work in a pinch.

Preheat the oven to 300°F.

Pat dry:

  • 3 pounds beef short ribs, excess fat trimmed

Season with:

  • 1 teaspoon salt
  • ½ teaspoon black pepper

Heat in a Dutch oven or large ovenproof skillet over medium-high heat:

  • 2 tablespoons vegetable oil, beef fat, or bacon fat

Add the ribs in batches and brown well on all sides. Transfer to a plate. Pour off all but about 2 tablespoons fat from the pan. Reduce the heat to medium and add:

  • 2 onions, chopped
  • 2 celery ribs, chopped
  • 1 large carrot, chopped
  • 6 garlic cloves, lightly smashed

Cook until lightly browned, about 10 minutes, scraping up any browned bits from the bottom of the pan. Add:

  • 2 cups beef stock, poultry stock, dry white wine, red wine, or a combination
  • 5 sprigs thyme, rosemary, oregano, parsley, or a combination
  • 2 bay leaves
  • (½ ounce dried porcini mushrooms, coarsely chopped)

Return the short ribs to the pan and bring to a boil over high heat. Cover the pan, transfer to the oven, and cook until the ribs are fork-tender, about 2 hours.

Transfer the ribs to a platter and cover to keep warm. Skim off any fat from the surface of the liquid and remove the herbs. If you wish to thicken the sauce, reduce it over high heat until it is the desired consistency. Season to taste with:

  • Salt and black pepper
  • Red wine vinegar or sherry vinegar

Pour the sauce over the ribs and top with:

Serve with:

Meat