How to Cook Braised Short Ribs| Williams-Sonoma

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.

Season the short ribs with salt and pepper.

Dredge the short ribs in flour to create a crust and thicken the sauce later.

Set the dredged short ribs aside.

Add Panetta to the warm slow cooker insert and brown it until it's nice and brown, releasing its fat.

Remove the browned Panetta and drain it on paper towels.

Brown the short ribs in the Panetta fat, cooking on both sides for a few moments.

Remove the browned short ribs and let them rest.

Add a little extra olive oil to the insert if needed and heat it up.

Add chopped onions, carrots, and celery to the insert and cook for about 10 minutes.

Add minced garlic and cook for about 30 seconds, being careful not to burn it.

Stir in tomato paste and cook for another 30 seconds.

Add red wine to deglaze the pan, scraping up the flavors from the bottom, and cook for another minute.

Add veal demi-glace and the remaining red wine, stirring to combine.

Add rosemary, Parmesan rind, and the browned Panetta back into the mixture.

Place the short ribs into the slow cooker insert with the sauce.

Cook in the slow cooker for 4 hours.

Remove the short ribs and the rosemary sprig and Parmesan rind from the slow cooker.

Use a food mill to finish the sauce.

Pour the finished sauce back into the slow cooker insert and reduce it down by about a third.

Plate the short ribs and pour the thick, rich sauce over them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens