This mouthwatering braised short ribs dish has garnered a loyal following in my household. One devoted enthusiast even exclaimed, “can we eat this every day please Dad?”.
It’s also the perfect meal for hosting, as the short ribs taste even more heavenly when allowed to rest overnight and served reheated the following day.
The preparation is delightfully straightforward, kicking up the flavor at every stage: First, head to your butcher and request bone-in short ribs (which pack more taste than boneless ones) to be sliced into 2″ segments. Utilizing a Dutch oven, sear the ribs in batches, ensuring they are browned on all sides. As you remove the fat, take care to preserve the browned morsels at the bottom of the pan. Then, sauté a medley of fragrant vegetables in the leftover drippings, followed by toasting the tomato paste and flour. This will infuse a rich, savory taste and thickness to the braise. Once deglazed with red wine (scraping up those delectable browned bits), let the meat simmer on the stovetop for a while before nestling in generous amounts of garlic and fresh herbs. Top it off with beef broth and slide the braise into the oven.
The extended cooking time allows the braising liquid to develop into a luxurious sauce, while the short ribs become ridiculously tender and ready to fall off the bone. Transfer the meat to a serving dish and strain the sauce, skimming off any fat that rises to the top. Pair the short ribs with the best mashed potatoes in the world.Print
Kalle Bergman is a food writer and media entrepreneur who is the founder of Honest Cooking and PAIR Magazine. As a food writer, his writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia.