Braised short ribs are more than just a delicious dish; they’re a culinary experience. Three key reasons make them special: their simplicity, their suitability as a make-ahead meal, and the opportunity they provide to master the art of braising. While braised short ribs may seem like a luxurious restaurant dish, achieving that succulent, fall-off-the-bone texture at home is surprisingly easy with a basic understanding of the braising process.
The general process for braising involves searing the meat, creating an aromatic base, adding braising liquid, simmering, and then slow-cooking in the oven until the collagen transforms into gelatin. The initial steps require about 40 minutes of active work, followed by a 4-hour braising period. The final steps of reducing the sauce and plating can be done days later, making it an ideal make-ahead meal. In fact, the flavors often deepen and improve over time.
The braising process begins with seasoning the short ribs generously with salt. Bone-in English cut short ribs are recommended, but boneless options work well too. Look for ribs with a good amount of meat. Dry brining the ribs overnight in the refrigerator allows the salt to penetrate and season the meat evenly.
On the day of braising, preheat the oven to 275 degrees Fahrenheit. Prepare a standard mirepoix, which consists of two parts diced onion, one part diced carrot, and one part diced celery. This is all the knife work required for this dish.
In a Dutch oven or similar braising vessel, heat 30 grams of oil over medium-high heat. Sear the seasoned short ribs on all sides until they develop a deep brown color. This searing process enhances the flavor through the Maillard reaction.
Remove the seared short ribs and reduce the heat to medium. Add the mirepoix to the pot with a pinch of salt and cook for about eight minutes, stirring occasionally, until softened and slightly browned. Stir in 30 grams of tomato paste and cook for about a minute until it deepens in color.
Next, deglaze the pan with about 500 milliliters of red wine. Return the browned short ribs to the pot and add enough beef stock or water to reach three-fourths of the way up the ribs. Add two bay leaves.
Seared short ribs in a Dutch oven with mirepoix and red wine.
Bring the liquid to a simmer, cover the pot slightly ajar, and braise in the preheated oven for approximately four hours. The key to braising is allowing the collagen to convert to gelatin, resulting in tender, succulent meat. Collagen melts between 160 and 205 degrees Fahrenheit, but it requires sufficient time at this temperature range to fully transform.
After four hours, the short ribs should be fork-tender. Test by gently pulling apart the meat with two forks. Let the pot cool slightly before transferring the ribs to a container for refrigeration. You can remove the bones and cartilage at this stage if desired, although leaving the bones on can enhance the presentation.
Fork-tender braised short ribs after four hours in the oven.
Strain the braising liquid, reserving the vegetables separately. Cooling the liquid helps solidify the fat layer on top, making it easy to remove. The ribs, vegetables, and braising liquid can be stored in the refrigerator for up to five days.
For a quick weeknight meal, reheat the braising liquid in a pan over medium-low heat, stirring occasionally, until it reduces and thickens into a rich sauce. Return the short ribs to the pan, coat them in the sauce, reduce the heat to low, cover, and warm for about 15 minutes.
Braised short ribs reheating in the reduced sauce.
Serve the braised short ribs over creamy parmesan polenta, mashed potatoes, toasted sourdough, or egg noodles. A simple gremolata, made with parsley, minced garlic, and lemon zest, adds a bright, fresh counterpoint to the richness of the dish.
To prepare the polenta, bring 400 grams of salted water to a boil. Whisk in 100 grams of polenta and cook for two minutes, then remove from heat, cover, and let it thicken for 10 minutes. Stir in milk, grated parmesan cheese, and butter for a creamy texture.
Plate the polenta, reserved vegetables, and gremolata. Top with the reheated short ribs and additional sauce and gremolata. The combination of tender, flavorful short ribs, creamy polenta, and bright gremolata creates a truly unforgettable dining experience.
