Braised Short Ribs
About this recipe
Braised short ribs are a classic comfort food that combines rich flavors with melt-in-your-mouth tenderness. This recipe from Ethan Chlebowski showcases how easy it is to achieve that luxurious taste at home, making it perfect for both weeknight dinners and special occasions.
What sets this version apart is the straightforward technique that emphasizes the fundamentals of braising. With just a few simple steps, you can create a dish that not only impresses but also allows for make-ahead convenience.
Ingredient notes
- You can use either bone-in English cut short ribs or boneless ribs with a good bit of meat.
Tips from Ethan Chlebowski’s video
- Letting the short ribs dry brine overnight with salt helps to season the meat more deeply.
- Searing the short ribs until deep brown develops complex flavors through the Maillard reaction, which is key to a delicious braise.
- The braising liquid should come about three-fourths of the way up the ribs to ensure even cooking and tenderness.
Good to know
- How long does it take to braise the short ribs?
- The short ribs need to braise in the oven for about 4 hours until fork tender.
- What is the purpose of the mirepoix in this recipe?
- The mirepoix, made from diced onions, carrots, and celery, adds flavor and depth to the braising liquid.
- Can I make this dish ahead of time?
- Yes, braised short ribs are best made ahead of time, and the flavors only get better after a day or two.
- What should I serve with braised short ribs?
- Creamy parmesan polenta is recommended as a base, but you can also use egg noodles, toasted sourdough, or mashed potatoes.
No life story here — the video and the recipe are the whole point. All credit to Ethan Chlebowski: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Sprinkle salt all over the short ribs and optionally let them dry brine overnight in the fridge.
- 2
Preheat the oven to 275°F (135°C).
- 3
Prepare a mirepoix by dicing two parts onion, one part carrot, and one part celery.
- 4
In a Dutch oven, heat 30g of oil over medium-high heat and sear the short ribs on all sides until deep brown. Set aside.
- 5
Reduce heat to medium and add the mirepoix with a pinch of salt. Cook while stirring for about 8 minutes until browned.
- 6
Add 30g of tomato paste to the mirepoix and cook for about 60 seconds until it turns dark red.
- 7
Pour in 500ml of red wine to deglaze the pan, stirring to release the fond.
- 8
Return the short ribs to the pot and add enough beef stock or water to come three-fourths of the way up the ribs. Add 2 bay leaves.
- 9
Once the liquid simmers, cover the pot slightly ajar and place it in the oven for about 4 hours until fork tender.
- 10
After 4 hours, remove the pot from the oven and let it cool until the ribs are safe to handle. Store the ribs in a container or freezer bag.
- 11
Strain the cooking liquid and reserve the vegetables. Cool the liquid by adding ice cubes to remove excess fat easily.
- 12
To serve, heat the reserved cooking liquid in a pan over medium-low heat until it reduces to a thickened sauce, about 20 minutes.
- 13
Add the short ribs to the sauce and heat for about 15 minutes with a lid on.
- 14
For the polenta, bring 400ml of water and 5g of salt to a boil, then whisk in 100g of polenta. Cook for 2 minutes, then remove from heat and let set for 10 minutes.
Heads up — we had to guess a little:
- The quantity of water for polenta is inferred based on standard polenta recipes.
Credit where it’s due: this recipe was transcribed from Ethan Chlebowski’s original video on YouTube. Follow them there — it’s their dish.
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