Braised Short Ribs
Beef ribs in red wine and stock, cooked until the bone slides out. Chill overnight to lift the fat off cleanly.
- Prep
- 30m
- Cook
- 3h 30m
- Waiting
- 12h
- Total
- 16h
- Serves
- 4
- Effort
- Moderate
Scale
Units
Method
Tap a step number to mark it done. Tap an ingredient once for got it, twice for need it.
| 2 kg | Brown on every surface, in batches 20m Every side, including the ends. This is a lot of surface area and all of it is flavour. | Return the ribs, add the liquid, bring to a simmer 10m | Braise at 150°C / 300°F until the bones pull free 3h 15m | Chill overnight, lift off the set fat, then reheat gently 12h Fat solidifies on top in the fridge and lifts off in a sheet. There is no easier way to degrease. | |
| 2 tsp | |||||
| 2 tbsp | |||||
| 2 | Soften, then cook out the purée 12m | ||||
| 2 | |||||
| 2 sticks | |||||
| 1 head | |||||
| 2 tbsp | |||||
| 500 ml | Deglaze and reduce by half 10m | ||||
| 500 ml | |||||
| 2 | |||||
| 1 tbsp | |||||
-
Brown on every surface, in batches
20m- beef short ribs 2 kg
- coarse salt 2 tsp
- oil 2 tbsp
Every side, including the ends. This is a lot of surface area and all of it is flavour.
-
Soften, then cook out the purée
12m- onions 2
- carrots 2
- celery 2 sticks
- garlic 1 head
- tomato purée 2 tbsp
-
Deglaze and reduce by half
10m- red wine 500 ml
-
Return the ribs, add the liquid, bring to a simmer
10m- from 1 Brown on every surface, in batches
- from 2 Soften, then cook out the purée
- from 3 Deglaze and reduce by half
- beef stock 500 ml
- bay leaves 2
-
Braise at 150°C / 300°F until the bones pull free
3h 15m- from 4 Return the ribs, add the liquid, bring to a simmer
-
Chill overnight, lift off the set fat, then reheat gently
12h- from 5 Braise at 150°C / 300°F until the bones pull free
- soy sauce (optional) 1 tbsp
Fat solidifies on top in the fridge and lifts off in a sheet. There is no easier way to degrease.
Chill it
Short ribs are extremely fatty, and skimming hot liquid gets maybe half of it. Overnight in the fridge the fat sets into a solid disc you can lift off whole, and the sauce underneath sets to a jelly — visible proof of how much gelatin the collagen produced. Reheating from cold is also gentler on the meat.
Notes
- Strain the sauce and reduce it if it is thin. Braising liquid is rarely finished when the meat is.
- Bone-in gives more gelatin and a much better sauce.
- Make it two days ahead on purpose. This is a dish that improves twice.