05/11/2024
This has been my go-to recipe for short ribs for as long as I can remember, it never fails.
The cooking method is simple, building flavor with each step: Start by heading to a butcher and ask them to cut bone-in short ribs (which have more flavor than boneless short ribs). Using a Dutch oven, sear them in batches until cooked on all sides. When you pour off the fat, take care not to lose the browned bits stuck to the bottom of the pan, which will add even more flavor. Next, sauté some aromatic vegetables in the residual drippings, then toast the tomato paste and flour, which will add a depth of flavor and viscosity to the braise. After deglazing with the ENTIRE BOTTLE OF Cabernet Sauvignon (scrape up those browned bits so they dissolve), you’ll simmer the meat on the stovetop for a bit before tucking in lots of garlic and fresh herbs, dousing the whole thing with beef broth, and sliding the braise into the oven.
The long cook time transforms the braising liquid into a rich sauce and the short ribs into fall-off-the-bone tender chunks.
