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 327 reviews

  • on February 06, 2012

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    Maybe I did something wrong but I thought I had followed and measured accurately, and this still turned out very very tomatoy. Very tender. This is the first recipe of Anne's that has not turned out well for me.

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  • on February 03, 2012

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    As you would say Anne......"you really rocked this one out!" Way to go GF!

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  • on February 02, 2012

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    Oh my goodness this is delicious!!!!! I made this for my entire boyfriend's family and it got rave reviews! I will definitely be making this again! The meat was so tender, succulent and full of flavor... this one is definitely going to become a family favorite..... Also serving over mashed potatoes made it even more delish!

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