Braised Beef Short Ribs

Method

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1. Heat the oven to 150°C / 300°F. Season the short ribs on all sides with the salt and pepper.

   Mark done

2. Heat the oil in a large Dutch oven over medium-high heat. Sear the ribs in 2 batches, 10 minutes for each, until dark brown on the meaty sides and the ends. Lift them onto a plate and pour off all but 2 tablespoons of the fat.

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3. Add the onion, carrots and celery to the pot and cook for 7 minutes, scraping up the browned bits. Stir in the garlic and tomato paste and cook for 2 minutes.

   Mark done Start 7 min timer

4. Pour in the wine, bring to a boil and boil briskly for 8 minutes, until reduced by half. Add the stock, bay leaves and thyme and return the ribs, bone side up, so that the liquid comes about halfway up the meat.

   Mark done Start 8 min timer

5. Bring to a simmer, cover the pot and put it in the oven. Braise for 3 hours, turning the ribs once halfway through, until the meat is very tender and pulling away from the bone.

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6. Lift the ribs onto a warm plate and cover with foil. Strain the braising liquid into a saucepan, pressing on the vegetables, and skim off the fat. Boil for 10 to 12 minutes, until it has reduced to a glossy sauce that coats a spoon.

   Mark done Start 10 min timer

7. Take the pan off the heat and whisk in the balsamic vinegar and the cold butter. Taste, spoon the sauce over the ribs and scatter with the parsley.

   Mark done

Chef’s Tips

• Sear the ribs until they are dark brown. The crust is where most of the flavour of the sauce comes from.
• Skim the fat from the strained liquid before you reduce it. Short ribs give off a lot, and it makes the sauce greasy.
• Braise at 150°C. A harder boil tightens the meat before the collagen has melted, and it turns out dry.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Creamy polenta
• Mashed potatoes
• Roasted carrots

Storage & Reheating

Keep in the fridge in the sauce up to 4 days and reheat gently, covered. It is better on the second day. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.