Easy Braised Beef Short Ribs

I love the “low and slow” approach to cooking meat, braising in particular. Aside from the tenderness yielded from the process, there is usually some kind of booze involved in the recipe, which of course justifies the chef’s noble act of not allowing whatever is braising to drink alone, regardless of what time of day it might be. But I digress. Braising is a way that gets the toughest of cuts to relax and take on whatever flavors fit your mood.

The beef short rib is a cut I love to braise because of its undeniable willingness to sit back and let the process of breaking down happen. It’s a cut that braises just as well on the stove as it does in the oven, and because of the marbling, very little seasoning is needed to get the meat to shine. When pondering what to do with the 3 pounds of short ribs I had sitting in my refrigerator, I decided to take the “less is more” approach.

This Easy Braised Beef Short Ribs recipe allows the beef to keep the integrity of its flavor while being accented by just a handful of ingredients. It keeps the flavor, though bold, neutral enough so the short rib can continue onto whatever culinary destiny lies in its future. Check out the recipe and tell me what you think!

Easy Braised Beef Short Ribs

(recipe serving size – 2-3 people)

For the beef short ribs:

3 lb beef short ribs (roughly 6 pieces)

3 cups of beef stock

1 cup red wine

1 bulb of garlic, cut in half, skin left on

1 large sweet onion, quartered

2 tb olive oil

2 tsp kosher salt

1 1/2 tsp cracked black pepper

Drizzle 1 tb of olive oil over the short ribs. Sprinkle with 1 tsp of kosher salt and 1 tsp of pepper. Place the ribs with the meat facing upward in a large pot with the onion and garlic. Add the beef stock and wine along with 1 tsp of kosher salt and 1/2 tsp of cracked black pepper. Bring the pot to a boil and reduce to a vibrant simmer.

Braise with the lid on until the short ribs are fork-tender, about 2 hours. Remove the lid, turn the ribs over so that the meat is now sitting in the braise, and continue to simmer vibrantly for another 30 minutes, reducing the braising liquid by almost half.

Preheat your oven to broil.

Remove the short ribs from the pot. Pat them dry with a paper towel and brush them with 1 tb of olive oil. Place the short ribs on a rack 4-6 inches from the broiler for 5-10 minutes or until a crust has developed.

For the sauce (optional):

Strain the braising liquid into a sturdy glass bowl and place in the freezer for 10-15 minutes or until the fat has solidified along the top. Scrape the layer of fat off of the braising liquid and return the liquid to the pot to reheat. Salt and pepper to taste.

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