Main Dishes · No. 159
Short Ribs Done Right
Bone-in beef short ribs braised in red wine, San Marzano tomatoes, and beef broth. From Ali Morin.
AmericanDinner
Ingredients
Short ribs and seasoning rub
- 2.75 lbs bone-in beef short ribs (8 small or medium short ribs)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp olive oil
- 1 heaping tbsp grainy horseradish mustard (regular grainy mustard works too)
- 2 sprigs fresh rosemary, leaves removed and chopped
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
For the braise
- Avocado oil, a generous drizzle for searing (amount not given)
- 1 whole white onion, diced
- 3 carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 cups red wine (the post uses Cabernet Sauvignon)
- 2 cups beef broth (the post prefers beef bouillon paste mixed with hot water)
- 1 can (18 oz) San Marzano tomatoes, whole or crushed
- 1 bay leaf
- Additional salt and freshly ground black pepper, to taste
- Pasta, for serving (type and amount not given)
Method
- Pat all 8 short ribs dry.
- In a small bowl, combine the tomato paste, olive oil, Worcestershire sauce, soy sauce, grainy horseradish mustard, chopped rosemary, brown sugar, garlic powder, red pepper flakes, oregano, salt, and pepper. Brush the paste over all sides of each short rib. Save any leftover paste to add to the braising liquid.
- Heat a generous drizzle of avocado oil in a Dutch oven over medium-high heat. The post uses a Le Creuset Dutch oven.
- Working in batches, place 4 to 5 short ribs in the pot, depending on size. Sear about 3 minutes per side, until a deep golden-brown crust forms on all sides. Do not overcrowd the pot. Remove the ribs and repeat with the rest. Leave the rendered fat and browned bits in the pot.
- Dice the onion, carrots, and celery. Mince the garlic. Add the vegetables and garlic to the hot pot with the remaining fat. Saute about 4 minutes, stirring occasionally, until fragrant and slightly tender.
- Pour in 2 cups of wine and scrape the bottom of the pot. Simmer the wine for 1 to 2 minutes.
- Add 2 cups of beef broth, the can of San Marzano tomatoes, and any leftover seasoning paste. If the tomatoes are whole, crush them in the pot. Crushed tomatoes work too.
- Add 1 bay leaf and a little more salt and black pepper. Stir.
- Heat the oven to 325°F. Return all 8 short ribs to the pot, nestled in the liquid. Cover and braise for 3 1/2 hours, until the meat is extremely tender and falls off the bones.
- Discard the bay leaf. Take the meat off the bones. Some bones may already have separated. Serve over pasta.
Notes
- Servings are not stated. The post uses 8 short ribs.
- A single total time is not stated. The braise is 3 1/2 hours, plus searing, a short saute, and a 1 to 2 minute wine simmer.
- Avocado oil is only "a generous drizzle." Carrot size is not stated. Pasta type and amount are not stated.
- The can size is written as 18 oz.
- Family food check: Worcestershire sauce contains anchovy. No shellfish, oyster sauce, shrimp paste, or fish sauce. Soy sauce here is soy sauce, not fish sauce. No green bell peppers. No fish beyond the anchovy in the Worcestershire sauce.
- Original post: https://alexandrakmorin.substack.com/p/short-ribs-done-right