The ONLY Braised Short Rib Recipe You Need

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a similar flavor.

beef short ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat and cost less than beef.

Cut two medium-sized yellow onions in half, remove the peel, and large dice them.

Peel two carrots and large dice them, saving the peelings for stock.

Large dice two ribs of celery and add to the bowl with the onions and carrots.

Add four cloves of garlic to the bowl.

Tie three or four sprigs of flat leaf parsley, six to eight sprigs of fresh thyme, and one dried bay leaf with butcher's twine.

Season both sides of the short ribs generously with salt and black pepper.

Heat two tablespoons of rendered lard in a large Dutch oven pot over medium-high heat until lightly smoking.

Add the short ribs fat side down and brown on all sides for about three to four minutes per side.

Remove the short ribs and set aside on a plate.

Add the diced onion, celery, carrots, and garlic to the pot and sauté for five to seven minutes until browned.

Pour in two cups of red wine and bring to a boil, cooking it down until reduced by half.

Add two tablespoons of tomato paste and stir to combine.

Pour in eight cups of beef stock and stir in the herbs, then season the liquid with salt and black pepper.

Return the short ribs to the pot, ensuring they are submerged in the liquid.

Bring to a boil, then cover and reduce heat to low, cooking for two and a half to three hours.

Check the pot every 45 minutes during cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens