Braised Short Ribs

Recipe courtesy Anne Burrell

Show: Secrets of a Restaurant ChefEpisode: The Secret to Short Ribs

Rated: 5 stars out of 5Rate itRead users' reviews (132)

RECIPE
COMMENTS & REVIEWS(132)

Cook Time:
3 hr 30 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 3 hr 30 min
Total:: 3 hr 55 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Directions

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Grilled Buffalo Ribs with Pineapple- Moonshine BBQ Sauce

Photo: Braised Short Ribs

Similar Recipes

Recipes Like This

All About…

Ribs

Recipe Collections

Showing 1-10 of 35

View all 35 Meat Collections

Comments & Reviews

recipe Braised Short Ribs
Linette Morristown, NJ 11-01-2009
Flag

HEAVENLY!
Rated: 5 stars out of 5

This braised short ribs recipe was easy and delicious! Hands down, this is the BEST recipe I've found off the Foodnetwork... site. I followed the recipe to the T and ended up with heavenly braised short ribs. The only advice I can offer is to use a very large pan that has a large bottom. 6 boned short ribs take a lot of room.Read more
recipe Braised Short Ribs
Viki Long Beach, CA 10-25-2009
Flag

Worth the time and work
Rated: 5 stars out of 5

Incredibly satisfying as far as comfort foods go. I served it to company and we were all falling over ourselves; it was that... good. Tip: If you can afford it, using a heavy cast iron pot makes a big difference when it comes to proper browning. For years I believed that those Le Crueset types of cast iron pots were grossly over rated. Then I splurged and got one (I got Cuisinart brand) and it has changed cooking in this household. If you have a Ross, TJ Max, or Tuesday Morning type of store around, and you're patient, you can find one that's hugely discounted.)Read more
recipe Braised Short Ribs
Deborah Jacksonville, FL 10-22-2009
Flag

Braised short ribs
Rated: 5 stars out of 5

These ribs turned out soooo good they made me want to slap my momma..awesome!
recipe Braised Short Ribs
Ashley Kentfield, CA 10-19-2009
Flag

Best Short Ribs EVER!!!
Rated: 5 stars out of 5

My boyfriend and I just finished these short ribs! We love short ribs, they are one of our favorite foods and try them as... often as we can. This has to be one of our favorite recipes! The taste is amazing! The curd takes a lot longer than 5-7 minutes, but it depends on how watery the mixture is. My onion was really watery so the curd took about 15 minutes to brown once the water had evaporated! Anyway, this was incredible! I'm now a fan of anne and will follow her often!Read more
recipe Braised Short Ribs
Lori Brooklyn, NY 10-17-2009
Flag

Couldn't believe just how good!!
Rated: 5 stars out of 5

These ribs were awesome!!. I didn't have tomato paste and so replaced it with canned crushed tomatoes. That seemed to take... care of the problem some people talked about with it getting very thick, yet it didn't get too wet either. I also only had a cup of wine and compensated with beef broth for the rest. The crud took a lot longer than expected to form. The beginning of the recipe was time consuming, but so worth it. I will absolutely be making this again very soon and wouldn't consider another recipe for short ribs. Read more
recipe Braised Short Ribs
C. Portland, OR 10-10-2009
Flag

A great technique
Rated: 5 stars out of 5

You can't mess this up - it just takes a little time and patience. The secret is in the browning. Of course, I can't make... ANY recipe without tweaking it - I have a beautiful bag of dried porcini mushrooms and they were calling to me. I took a handful of porcinis and rehydrated them in a cup of hot water for a few minutes. When it was time to add water to the pot, I removed the mushrooms from the liquid, roughly chopped them and threw them in the pot with the thyme and bay. I added water to the porcini liquid to make about 2-1/2 cups of liquid and poured it into the pot. I always add a dash of ground clove to braised beef of any kind - so put that in, too. Covered it, let it come to a simmer, and put it in the oven at 350 deg. for 2-1/2 hrs. Served over risotto (put some porcinis in there, too). I had planned to have a lot of leftovers for a couple of days. No way . . . . what survived dinner was devoured at lunch the next day. Had some sauce left and served it over pasta a couple of days later. Perfect way to kick off Fall in the Northwest!Read more