Braised Beef Short Rib Recipe - Restaurant Style

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Pork ribs provide a similar texture, while chicken thighs are more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and suitable for various diets.

Trim off the silver skin from the short ribs using a sharp knife, angling up towards the silver skin to avoid chunking the meat.

Season the short ribs with kosher salt and freshly ground black pepper.

Chop the white portion of a leek, carrots, celery, onions, ginger, and garlic to create a mirepoix, and set aside.

Heat a large skillet over high flame until hot, then add a high smoke point cooking oil.

Sear the short ribs bone side up for a hard sear on all sides to develop flavor.

Add the mirepoix to the hot pan with the rendered fat from the short ribs and brown the vegetables.

Deglaze the pan with 2 cups of red wine and reduce it by at least half to concentrate the flavors and cook out the raw alcohol taste.

Transfer the mixture to a braising pan, add fresh parsley and thyme, and cover with homemade roasted veal stock or roasted chicken stock.

Cover the braising pan tightly with foil and place it in a cold oven, then turn the oven on to 200°F.

Braise for 4 to 5 hours until the meat is tender and the bone releases easily.

Remove the short ribs and place them on a separate pan.

Strain the braising liquid through a colander to remove large particles, then pass it through a fine strainer to remove smaller particles.

Place the strained sauce over high heat, bring it to a boil, and reduce to a simmer while skimming off the fat.

Optionally, remove the bones from the short ribs for easier portioning, cutting off any chewy parts but saving them for later.

Place the bones in a freezer bag for future stock.

Continue to skim the sauce to remove fat, ensuring a non-greasy glaze.

Add more red wine, thyme, and a sachet of minced mirepoix to the pan and reduce again for flavor reinforcement.

Remove the thyme and sachet once the glaze forms, then whisk in a little Dijon mustard to enhance the flavor.

Add the reserved chewy meat pieces back into the glaze for added flavor.

Toss the short ribs in the glaze until heated through and evenly coated.

Cooking Techniques

Equipment Needed

Spice Level: