|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 142g||182%|
|Saturated Fat 61g||306%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 3g||11%|
|Total Sugars 7g|
|Vitamin C 10mg||51%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Braised beef short ribs are a luxurious dish; the meat falls off of the bone, and the pan sauce is rich and delicious. The catch is that you have to start preparing short ribs at least four hours—or even longer—before you start eating it for the best results.
The good news is that braised short ribs can be a make-ahead meal. The beef is braised until it is fully cooked, and then cooled in the pan and refrigerated overnight, still in its liquid. The next day, all the solidified fat is scraped off from the top, and the pot is gently reheated over a low simmer.
3 shallots, or 1 large onion, peeled
4 large ribs celery
3 large carrots, peeled
8 pounds bone-in beef short ribs
Kosher salt, to taste
1 to 2 tablespoons vegetable oil
4 cloves garlic, peeled
1 cup red wine
1 cup canned diced tomatoes
3 dried bay leaves
2 sprigs fresh thyme
2 quarts beef stock
Freshly ground black pepper, to taste
Gather the ingredients. Preheat the oven to 300 F.
Quarter the shallots, and chop the celery and carrots into roughly 1-inch chunks.
Dry the ribs thoroughly with paper towels and generously season them with kosher salt.
Heat the oil in a large Dutch oven or heavy, ovenproof soup pot until it is very hot. Add the beef and brown well on all sides over high heat. It might get smoky, so ventilate well. You will need to work in batches, as the ribs will not brown if the pan is crowded. Remove the ribs and set aside.
Lower the heat and add the carrots, celery, shallots, and garlic and sauté in the resulting beef juices until slightly browned.
Remove just the carrots and set them aside.
Add the tomatoes, bay leaves, a couple of thyme sprigs, and the browned beef.
Add the stock. If there is not enough liquid to cover the meat, add water until the ribs are almost submerged.
Season the liquid to taste with kosher salt and freshly ground black pepper. Bring to a boil, then cover with a tight-fitting lid and transfer the pot to the oven. Let the beef braise untouched for 3 hours.
Add the carrots and braise for another 30 minutes.
Remove the pot from the oven and let it cool for 30 minutes, then cover partway and transfer to the refrigerator overnight. Once the meat is fully chilled, you can cover it completely.
When you are ready to serve, scrape the fat from the top of the ribs. Gently reheat for 20 to 30 minutes over a low simmer.
Serve and enjoy.
More Ways to Cook Beef Short Ribs
Although often associated with a cozy wintertime comfort food dish, if you are craving beef short ribs during the warmer months, there are two ways you can cook this dish without heating up the kitchen:
- Slow cooker short ribs: Although the cooking time is longer, you can prepare this dish in the morning and have it ready by dinner, or place in the refrigerator to chill overnight and serve the next day.
- Braise on the grill: Place a cast-iron Dutch oven right on the grill, and keep the heat low (250 F to 300 F). The cooking time should be the same as oven-braising, but check the meat with an instant-read thermometer to make sure it is done.
- Calculating how many short ribs per person depends on how the ribs are cut; sometimes the ribs are really short and sometimes they are unusually long. It is better to figure by weight—a little more than 1 pound of bone-in short ribs should suffice per person.
- Make sure you only remove the fat and not the gelatinized cooking liquid. It is the key to this dish's unctuousness.
- When placing the browned ribs back into the pot, turn the top layer bone-up with the meat facing down to be sure it is submerged in the liquid.
Do the short ribs have more flavor if left overnight?
You don't have to refrigerate the ribs after cooking them—you can serve them right away—but the flavors do intensify overnight and become more complex. The amino acids in the proteins of the meat combine in various ways to produce new flavors. Meanwhile, the carbohydrates in the carrots and shallots break down into sugars, enhancing the dish's sweetness. The fact that you can skim off the solidified fat the next day is also a plus.