Braised Short Rib

Slow Braised Short Rib that melts in your mouth

AuthorSara Bojarski Prep Time: 0:15:00
Cook Time: 3:00:00
Total Time: 3:15:00
Serving Size: Serves 2 Ingredients
  • 2 1/2 lbs Bone in Short Ribs
  • Salt and Pepper
  • 2 chopped roughly Celery Stalks
  • 1/2 chopped roughly Onion
  • 2 cut in half Garlic Cloves
  • 4 Cups Low Sodium Beef Broth
  • 1/2 Cups Red Wine
  • 1 Sprigs Rosemary
  • 4 Sprigs Thyme
  • 1 Bay Leaf
  • 1 Handful Parsley Stems (optional, but they add great flavor)
  • Season your Short Ribs liberally with salt and pepper on all sides. In a heavy bottomed pot, heat up enough Canola Oil to lightly coat the bottom of the pot. When the oil is smoking hot, and in your short ribs and brown on all sides. Remove short ribs to a resting rack.
  • Pour off the excess fat in the pot and add in your onion, celery and garlic. cook for 5-8 minutes over a medium heat, stirring to get all the brown bits off the bottom of the pot. Add in your wine and cook til the wine has completely reduced.
  • Add back your short ribs and pour in your stock. Add your herbs and bring to a boil. Reduce to a simmer, cover and cook 2 hours. Uncover the pot at this point and cook another 30 minutes.
  • Remove your short ribs from the pot (discard of any lose bones) and let rest on a rack. Strain your braising liquid through a fine mesh strainer and discard of all the solids. Pour your liquid back into your pot and start to reduce your liquid over a medium high heat. Once it can coat the back of a spoon, taste and season with salt and pepper.
  • Add your short ribs back to the pot and gently baste with the reduced liquid. Serve the short rib with a little braising liquid on top. *Optional: you can set your ribs under a broiler for a few minutes with some of the braising liquid on top to give it a more glazed look - just don't keep them under the broiler for too long!