Braised Short Ribs

Recipe courtesy Anne Burrell

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

Picture of Braised Short Ribs Recipe 4 Videos | Photo: Braised Short Ribs Recipe
Rated 5 stars out of 5
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Total Time:
3 hr 55 min
Prep
25 min
Cook
3 hr 30 min
Yield:
8 servings
Level:
Easy
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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.

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Wine Suggestion for This Recipe

Cabernet Sauvignon

Cabernet Sauvignon

Rich, intense red wine

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Newest Ratings and Reviews

Read all 350 reviews

  • on May 23, 2012

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    Awesome. My Mother-in-Law went back for thirds & had it for lunch the next day. If thats not a compliment, I don't know what is.

    people found this review Helpful.
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  • on May 04, 2012

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    This recipe came out really well, but i made some revisions to meet my pantry and to use the crock pot. I would do it this way again!
    To make the meat crock pot ready, I seared it in the pan on all sides. Then I put it in the crock pot on low.
    For the vegetable puree, I used 1 yellow onion, 1 carrot, two long artichoke stalks (peeled, 8 oz fresh mushrooms, 2 cloves garlic.
    For the liquid, I used less than 1 c. wine and 1 14oz can tomato sauce (no paste, no water.
    After cooking the vegetables over the stove and reducing the liquid a bit, I poured it all over the meat, added the thyme and bay leaves.
    I let it cook on low for about 8 hours. It was really wonderful.
    I used the leftover sauce in an eggplant parmesan and that was a good combo too!

    people found this review Helpful.
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  • on April 29, 2012

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    Every bit what I expected from Anne Burrell. Super tasty, tender, rich, beefy flavor. As one reviewer said, makes a lot of gravy. Gravy is deep, rich and absolutely delicious! I used leftover gravy for stuffed peppers....

    people found this review Helpful.
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