BRAISED SHORT RIBS

Braised Short Ribs image

Patience is a virtue, especially when it comes to braising. Allowing the meat to brown for the proper amount of time will release the hidden flavor within the compact ribs, and meld with the aromatic vegetables for a deeply seasoned dish.

Provided by Jonathan Waxman

Categories main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 15

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Ingredients

4 pounds short ribs, cut 2-inches thick
1/4 cup extra-virgin olive oil
kosher salt
Freshly ground black pepper
2 Onions, cut into large chunks
1 large leek, cut into thirds
1 bunch bouquet garni, 5 sprigs parsley, 2 bay leaves, and 4 sprigs of thyme, tied with twine
4 medium carrots, peeled and trimmed
1 head garlic, cut in half, horizontally
2 shallots, cut in half, horizontally
2 red bell peppers, quartered, stems and seeds removed
1 Jalapeno pepper, quartered, stems and seeds removed
2 tomatoes, cut in half, horizontally
1 teaspoons black peppercorns
1 1/2 cups dry red wine, about 1/2 bottle

Steps:

Preheat the oven to 375°F (190°C). Heat 1 tablespoon (15 ml) olive oil in a large, heavy-bottomed pot over medium-high heat. Season the short ribs with salt and pepper, add to the pot and cook until all sides are golden brown, 6 to 7 minutes a side.
Meanwhile, heat the remaining olive oil in a large skillet over high heat. Add the onions, leeks and shallots and cook until fragrant, 5 to 7 minutes. Season with salt and pepper. Add the red bell pepper to the pot with the short ribs. Slice the Jalapenos and add to the sauteing vegetables.
Once the short ribs are completely browned, add the sauteed vegetables, tomatoes, carrots, garlic, bouquet garni, peppercorns and wine to the short ribs. Fill with water within 1 inch (2½cm) from the top and bring to a boil. Cover and transfer to the oven and braise until the meat is fork-tender, 2½ to 3 hours.
Check the short ribs and if they are fork-tender, remove from the oven. Discard the bouquet garni. Serve the short ribs with the vegetables.

*** Explore more Braised Short Ribs Recipes »

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Valentino Anthony

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This recipe is a must-try! The short ribs were incredibly tender and flavorful.

Ramzan Ramzan roy

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I'm not a big fan of short ribs, but these were really good. The sauce was especially tasty.

brandon hicks

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These short ribs were delicious! The meat was fall-off-the-bone tender and the sauce was perfect.

Tytiuanna Singer

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I've made this recipe several times and it's always a hit. The short ribs are always tender and juicy, and the sauce is amazing.

Donald

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The short ribs were fall-apart tender and the sauce was rich and flavorful. Definitely a keeper!

Andrea Santillan

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These short ribs were a bit too fatty for my taste, but the sauce was delicious.

Beryl De Kock

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This was my first time making short ribs and they turned out amazing! The recipe was easy to follow and the results were incredible.

anas abdulla

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I loved the combination of flavors in this dish. The short ribs were tender and juicy, and the sauce was perfectly balanced.

Elisha Materu

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The short ribs were cooked perfectly and the sauce was delicious. I will definitely be making this again.

abadoni captain

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These short ribs were fall-off-the-bone tender and the sauce was rich and flavorful. I served them over mashed potatoes and they were a hit with my family.

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