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BRAISED SHORT RIBS
cook:
6 h
4,170,455 views This week on Basics, we take a look at cooking up the braised short ribs.
6 Servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
3 - 4 lbs short ribs (~8 individual English style short ribs)
kosher salt
freshly ground black pepper
½ lb carrots, peeled and chopped into large pieces
5 stalks celery, chopped into large pieces
2 large onions, peeled and sliced
1 tbsp vegetable oil
3 tbsp tomato paste
5 cloves garlic, minced
2 cups chicken stock (or beef stock)
2 cups amber ale (or dry red wine)
½ cup prune juice
1 tbsp soy sauce
fresh thyme sprigs
fresh parsley sprigs
TOOLS
Dutch oven or heavy bottomed oven safe pot with lid
large skillet
tongs
Chef’s knife
cutting board
spoon
fine mesh strainer
mixing bowl (optional)
measuring cups and spoons set
vegetable peeler
plastic wrap (optional)
ice cubes (optional)
wire rack
oven
paring knife
fridge
DIRECTIONS
1.
Trim excess silver skin and fat from the ribs.Trim excess silver skin and fat from the ribs.
3 - 4 lbs short ribs (~8 individual English style short ribs)
Chef’s knife
cutting board
2.
Season generously on all sides with kosher salt and black pepper.
kosher salt
freshly ground black pepper
3 - 4 lbs short ribs (~8 individual English style short ribs)
3.
Peel and chop carrots, slice onions, and chop celery into large chunks.
½ lb carrots, peeled and chopped into large pieces
5 stalks celery, chopped into large pieces
2 large onions, peeled and sliced
Chef’s knife
cutting board
vegetable peeler
4.
In a large Dutch oven, heat vegetable oil over medium-high heat until it starts smoking.
1 tbsp vegetable oil
Dutch oven or heavy bottomed oven safe pot with lid
5.
In batches, brown the ribs on all sides, ensuring not to overcrowd the pot. Place the ribs back in the same spot to avoid burning the fond. If the fond is exposed, add onions to protect it from burning.
3 - 4 lbs short ribs (~8 individual English style short ribs)
2 large onions, peeled and sliced
Dutch oven or heavy bottomed oven safe pot with lid
tongs
6.
Once the ribs are browned, remove them and set aside. Add the onions to the pot and sauté until soft and browned (about 5-7 minutes). Add the tomato paste and sauté for 2-3 minutes, until the paste darkens slightly.
3 - 4 lbs short ribs (~8 individual English style short ribs)
2 large onions, peeled and sliced
3 tbsp tomato paste
wire rack
tongs
7.
Add carrots and celery, sauté briefly to warm through.
½ lb carrots, peeled and chopped into large pieces
5 stalks celery, chopped into large pieces
8.
Add garlic, ale (or wine), chicken stock, soy sauce, and prune juice. Stir to combine. Add thyme and parsley sprigs.
5 cloves garlic, minced
2 cups amber ale (or dry red wine)
2 cups chicken stock (or beef stock)
1 tbsp soy sauce
½ cup prune juice
fresh thyme sprigs
fresh parsley sprigs
spoon
9.
Nestle the browned short ribs back into the pot, making sure the least browned side faces up. The liquid should cover most of the ribs, leaving the tops slightly exposed.
3 - 4 lbs short ribs (~8 individual English style short ribs)
Dutch oven or heavy bottomed oven safe pot with lid
10.
Preheat the oven to 275°F. Cover the pot and transfer to the oven. Braise for 4-5 hours, checking after 3.5 hours. The ribs are done when they can be easily pierced with a paring knife and show no resistance.
oven
Dutch oven or heavy bottomed oven safe pot with lid
paring knife
11.
Remove the ribs from the pot and strain the braising liquid to remove the solids. If serving immediately, skim off the excess fat. If making ahead, rapidly cool the liquid by adding ice cubes, chill for 4+ hours, then remove the solidified fat.
3 - 4 lbs short ribs (~8 individual English style short ribs)
fine mesh strainer
ice cubes (optional)
fridge
12.
Add the ribs back into the reduced sauce to reheat for 20 minutes. Baste the ribs with the sauce, cover, and let them sit to absorb the flavors.
3 - 4 lbs short ribs (~8 individual English style short ribs)
13.
Serve the ribs over mashed potatoes or polenta. Top with the reduced sauce and garnish with fresh parsley. Enjoy!
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