BEST Braised Short Ribs Recipe

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.

Start with a whole bottle of cabernet wine and add it to a pot.

Bring the wine to a boil and then simmer until it reduces by about half, about 10 to 20 minutes.

In a separate pot, preheat a Dutch oven or heavy-bottomed pot over medium heat.

Add a little avocado oil to the pot and swirl it around to coat the bottom.

Dredge the short ribs in flour mixed with salt and pepper.

Sear the first side of the short ribs for about 1 to 2 minutes until caramelized.

Flip the short ribs and sear the other side for another 1 to 2 minutes.

Remove the short ribs and place them on a plate to rest.

Add more oil to the pot and repeat the searing process for any remaining short ribs.

Leave the drippings in the pot and add shallots, celery, carrots, and smashed garlic cloves.

Add olive oil to the vegetables and sauté for about 3 to 4 minutes over medium-high heat until aromatic.

Add parsley, bay leaves, thyme sprigs, and tomato paste to the pot.

Add a little black pepper and optionally some salt, but be cautious as the beef broth is salty.

Add the short ribs back into the pot, followed by a whole lot of beef broth and the reduced wine.

Do not stir; leave everything layered.

Turn the heat on high and bring to a boil, then cover the pot.

Once boiling, turn off the heat and transfer the pot to a preheated 350°F oven for 2.5 hours.

After 2.5 hours, remove the short ribs carefully to avoid breaking them.

Strain the sauce through a sieve to remove the vegetables and herbs.

Simmer the strained sauce on the stove for about an hour until it reduces by about 2/3, achieving a thicker consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens