Braised Short Ribs

  • Servings: 6
Braised Short Ribs

Ingredients

For the Marinade

  • 2 tablespoons peanut oil
  • 6 (10-ounce) beef short ribs
  • Coarse salt and freshly ground pepper
  • 1 medium yellow onion, chopped (1 cup)
  • 1 carrot, chopped (1 cup)
  • 2 stalks celery, chopped (1 cup)
  • 3 cloves garlic
  • 1 bottle dry red wine
  • 1 small bunch fresh thyme

For the Braise

  • 2 tablespoons peanut oil
  • 1 medium yellow onion, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic
  • Coarse salt and freshly ground pepper
  • 2 to 3 cups veal stock
  • 1 small bunch fresh thyme

Directions

  1. For the marinade: In a large skillet, heat the oil over medium heat. Season the ribs with salt and pepper. Working in batches, if necessary, add ribs to the skillet, and brown on all sides, 8 to 10 minutes per batch. Remove ribs from skillet, and place in a large roasting pan, bone-side down, in a single layer.

  2. To the same skillet, add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender and golden, 20 to 30 minutes.

  3. Add the wine and thyme. Bring to a simmer, and remove from the heat. Pour over the meat. Cover, and refrigerate for 12 to 24 hours, turning the ribs at least once.

  4. For the braise: Preheat the oven to 350 degrees. In a large, Dutch-oven, heat the oil over medium heat. Add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until tender, 20 to 30 minutes. Remove the ribs from the marinade, and place in the Dutch-oven. Strain the marinade over the ribs, discarding the vegetables and herbs. Add the veal stock and thyme. Cover, and transfer to oven. Cook for 1 1/2 hours. Uncover, and cook, basting occasionally with the braising liquid, until the meat is falling off the bones and is well glazed, about 30 minutes more.

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