Braised Short Ribs

Braised short ribs are on the comfort food rotation here at our house. They're easy enough for a weeknight meal (when I have a couple of hours for hands-off cooking) but are effortlessly fancy enough for a dinner party. The slow-simmered braising liquid is so rich and flavorful, making a delicious "gravy" in which to serve with these tender, fall-off-the-bone ribs, the perfect match for my favorite creamy, restaurant-style whipped potatoes and a slice of artisan bread.

INGREDIENTS

• 1.5-2 Lbs. Bone-In Beef Short Ribs (Appx. 4 pieces)
• 2 Tbsp. Olive Oil (for the pan)
• 2 C. Beef Stock (or Broth)
• 1 C. Dry Red Wine
• 2-3 Tbsp. All Purpose Flour
• 2 Tbsp. Kosher Salt (to taste)
• 1 Tbsp. Black Pepper (to taste)
• 2 tsp. Dried Thyme
• 2 Tbsp. Tomato Paste
• ½ White (or Yellow) Onion, Finely Diced
• 1 Carrot, Peeled and Finely Diced

INSTRUCTIONS

Step 1: Preheat the oven to 350℉ and be sure to adjust the racks so that Dutch oven can easily be placed into the oven. Gather all of your ingredients. If needed, carefully trim any access fat from the top of each piece short rib portion, and discard.

Note that there is a very thin membrane on the bottom of each rib, which secures the bone and should not be trimmed.

Step 2: Place the short ribs into a mixing bowl, and sprinkle on as much of the flour as needed to coat each portion fully. Season with salt and pepper (don't use all the seasoning, you'll use more as you go!)

Step 3: Heat your Dutch oven over high heat. Add in a little olive oil to coat the bottom. Once the pan is hot, carefully add in each rib, meat side down (the bottom with the bone should be facing up). Sear for 2-3 minutes, just until the meat has gotten a nice crust.

Step 4: Flip each rib over to sear the bottom, another 2-3 minutes. Lastly, rotate each portion so that the ends are seared all the way around, just about 30 seconds each.

Step 5: Remove the ribs to a small plate and set aside.

Step 6: To the hot pot, temperature reduced to medium-high, add in the tomato paste, onions and carrots. Season with salt and pepper. Use a rubber spatula to mix everything together, scraping up any brown bits from searing, about 2-3 minutes.

Step 7: Add in the red wine, deglazing the bottom of the pan by scraping up any remaining bits, then add in the beef stock. Season the braising liquid with additional salt and pepper, then add in the dried thyme. Stir everything together.

Step 8: Bring the dish to a boil, then add the lid, carefully placing the entire Dutch oven into the preheated oven. Braise the short ribs for 2-½ to 3 hours.

Step 9: When done, carefully remove the hot Dutch oven and place it onto the stovetop or a heat-safe surface. Using your tongs, remove each short rib from the pot, and be mindful that they'll be falling-off-the-bone tender!

Serve the short ribs however you wish, but I highly suggest serving them over my creamy, restaurant-style whipped potatoes with a generous serving of the delicious braising liquid "gravy". It's the ultimate comfort food in a bowl!