Slow Braised Short Ribs Recipe

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth provides flavor with fewer calories.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice mimics sweetness without alcohol.

Season the short ribs generously with salt.

Heat a good splash of olive oil in a heavy cast iron pan until hot and shimmering.

Sear the short ribs in the pan until every side is beautifully browned.

Remove the ribs from the pan and set them aside.

Add one large chopped onion, one stick of chopped celery, and two chopped carrots to the pan.

Season the vegetables lightly with salt and pepper and sweat them down slowly, stirring occasionally.

Once the vegetables are softened, add about 2 tablespoons of tomato puree to the pan.

Pour around 100 ml of red wine into the pan to deglaze, letting it cook gently until the alcohol evaporates.

Add two tablespoons of honey and one tablespoon of black currant preserve to the pan.

Pour in around 500 ml of chicken bone broth, stirring well to combine everything.

Place the short ribs meat side down into the pan, nestling them into the sauce.

Add a few sprigs of fresh rosemary and a couple of bay leaves to the pan.

Cover the pan tightly with foil and transfer it to the oven set to 140° C (approximately 285° F).

Let it cook for around 3 and 1/2 to 4 hours until the meat is tender and starts pulling away from the bone.

Remove the ribs carefully from the pan and pour the sauce into a blender, removing the rosemary and bay leaves.

Blend the sauce until it's silky smooth.

Plate the ribs and pour the velvety sauce over them.

Finish with a sprinkle of fresh chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens