Slow-Roasted Short Ribs | Chef Michael Solomonov | Tips & Techniques

short ribs

🥗Healthier: flank steak

💰Cheaper: chuck roast

Flank steak is leaner while chuck roast is more economical.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice offers sweetness without alcohol; cooking wine is more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories; bouillon is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point; canola is less expensive.

Preheat the oven to 300°F (150°C).

Season the short ribs with salt and black pepper.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Sear the short ribs on all sides until browned, about 3-4 minutes per side.

Remove the short ribs and set aside.

Add chopped onions, carrots, and celery to the pot; sauté until softened, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add tomato paste and cook for 2 minutes to deepen the flavor.

Pour in red wine, scraping the bottom of the pot, and simmer for 5 minutes.

Return the short ribs to the pot; add beef broth, bay leaves, thyme, and brown sugar.

Bring to a simmer, then cover and transfer to the oven.

Roast for 3-4 hours until the meat is tender and falling off the bone.

Remove from the oven and let rest for 10 minutes before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level: