Braised Shortribs
If you've got english-cut beef short ribs, bacon fat and carrots, you're most of the way to this beef: about 70 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for oven and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Pat the short ribs dry and season them generously on all sides with salt and freshly ground black pepper, then let them sit for 15 minutes while you heat the oven to 160 C (325 F).
- Melt the bacon fat in a heavy Dutch oven over medium-high heat, then sear the ribs in batches for about 3 to 4 minutes per side until deeply browned all over, and transfer them to a plate.
- Lower the heat to medium, add the diced onion and carrots to the rendered fat, and cook for 6 to 8 minutes until softened, then stir in the minced garlic and tomato paste and cook for 2 more minutes until fragrant and slightly darkened.
- Pour in the red wine, scraping up the browned bits from the bottom of the pot, and simmer for 4 to 5 minutes until reduced by about half.
- Return the ribs and any juices to the pot, add the beef broth, dried rosemary, and bay leaves, and bring to a gentle simmer; the liquid should come about two-thirds of the way up the meat.
- Cover with a tight lid, transfer to the oven, and braise for 2 1/2 to 3 hours until the meat is fork-tender and pulling away from the bone.
- Remove the ribs to a warm plate, discard the bay leaves, and skim the excess fat from the surface of the sauce, then simmer the liquid on the stovetop for 8 to 10 minutes to thicken; taste and adjust the seasoning before spooning the sauce over the ribs to serve.
You'll use: Oven Β· Large pot Β· Saucepan
Ingredient substitutions
- Red Wine
- beef stock + 1 tsp red wine vinegar Β· grape juice + vinegar
Tips & common questions
How long does Braised Shortribs take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of red wine?
Try beef stock + 1 tsp red wine vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Braised Shortribs is an original recipe developed in-house by Consomee. Photo: Shortribs (2119666059).jpg by Jeremy Noble from St. Paul, United States, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.