Braised Short Ribs of Beef

Our neighbors invited us up to their apartment for a dinner party during a recent blizzard here in Washington, DC. They had prepared braised short ribs according to a recipe by one of my favorite cookbook authors, Ina Garten. They were excellent. My friends noted, and I agreed, that her recipe yielded way to much liquid, however, for the sauce, so I set out to solve that problem and throw in a few twists of my own. I referred to over a dozen recipes, none of which seemed quite practical. I wanted something that reflected my own food point of view and was accessible to folks who may want to make the recipe but don't necessarily share my passion for the process. I developed a recipe after a few try's that I think you'll enjoy. I give full credit to Peter and Suzanne for the inspiration and Ina Garten for pointing me in the right direction in pulling this recipe together. Full recipe after the jump.


To start, you'll need a large dutch oven. I used the largest Calphalon braiser that I think they make. I would have used a large Le Creuset, but I don't have one. Use what you have. It needs to be oven safe, however. If you don't have an oven safe dutch oven, don't fret. You can use a foil-covered Pyrex glass baking dish. No sweat.

Braised Short Ribs of Beef
Serves 6-8
Prep Time: 1 hour
Cook Time: 3 hours

• 4-6 lbs bone-in or boneless short ribs of beef
• I have tried with both, and recommend boneless. Some purists will scoff, but let them. The bones flavor  the sauce, but a good home-made or even high-end boxed beef stock will create the same flavor without the extra cost and bother of the bones.
• 2 cups all-purpose flour
• 4 tbsp. vegetable oil or plain olive oil, not extra virgin
  
• 2 large leeks, cleaned, small dice
• 3 large, 4 medium carrots, small dice
• 4 large stalks of celery, small dice
  
• 6 cloves garlic, finely chopped 
• 4 sprigs thyme
• 3 bay leaves
  
• 2 cups cabernet sauvignon or shiraz
• 4 cups "good" beef stock - I know it sounds pretentious, but you know what I mean.
  
• salt and pepper to taste

I'll go step by step here with numbers. It will help everything make more sense, I don't mean to be patronizing. 

Before you begin, pre-heat the oven to 325 degrees.


1. Season the short ribs.
2. Dredge the short ribs in the flour.
3. Drizzle the oil in your braising pan or a large frying pan.
4. Sear the short ribs on all sides over medium high heat until browned. I recommend doing this in batches.
5. Set aside all the seared short ribs in your glass baking dish or on a large platter.
6. Add a few more tablespoons of oil to the pan.
7. Add the aromatic vegetables and herbs to the oil.
8. Cook until slightly softened.
9. Add the wine and stir thoroughly, getting all the browned bits from the bottom of the pan.
10. Allow the wine to reduce almost completely, until almost evaporated.
11. Add the beef stock, stirring until combined.
12. Allow to come to a simmer.

This is where it makes a difference if you're using a dutch oven or a glass baking dish.
 If you're using a dutch oven, just put the meat in with the vegetables, cover tightly with the lid, and braise in the hot oven for 3 hours.
If you're using the baking dish, arrange the ribs in the dish, and cover with the liquid and vegetables. It should just fit. Cover tightly with foil. Place over pan. Again, braise in the oven for 3 hours.

After 3 hours, remove the meat carefully. Arrange on a baking dish and return to the oven. Trust me. This will make a difference, and a delicious one.


Pour the liquid into a large saucepan. Strain off as much fat as possible. Reduce for 15 minutes over high heat, stirring carefully to ensure the vegetables do not burn at the bottom.


Using an immersion blender, or in batches in your food processor or standard blender, puree the sauce into an even consistency. Taste for seasonings, adjust, and reduce for a few minutes more. Finish with freshly chopped parsley.


Arrange the short ribs on the plates or a serving platter, spoon sauce over the ribs and reserve the remaining sauce for the table. 


Serve with mashed potatoes or some other hearty starch. Hope you'll try it!