Here’s what the short ribs look like after browning and before putting them in the pot with braising liquid and the veggies.
Leeks and other goodies to go in the pot.
from the RiPE archives, February 2010
Braised Beef Short Ribs
adapted from Alex Lee of Daniel, NYC
Ingredients
The Meat
- 6 pounds beef short ribs, butcher-cut into 2- or 3-inch pieces
- 1 tablespoon semolina flour
- Kosher salt and freshly ground black pepper
- grapeseed oil, olive oil, or ghee
The Braising Liquid
- one 750-ml bottle hearty red wine Côtes du Rhône
- 28 ounces veal stock or beef bone broth Stock Options brand sold frozen
- 1½ cups water
The Veg
- 1 leek, sliced in half lengthwise then across into half-moons (about 1/2-inch), swished in a bowl of water, lifted out and dried on a towel
- 1 celery stalk, peeled and chopped 1-inch
- 1 carrot, peeled and chopped 1-inch
- 5 cloves garlic, peeled and smashed
- 4 shallots, peeled and split
- 3 sprigs Italian parsley
- 1 branch fresh thyme
- 1 bay leaf
- 1 tablespoon tomato paste
Instructions
Browning the Meat
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Sprinkle the short ribs with semolina, salt and pepper. Heat the oil in a large stovetop-safe slow cooker insert or Dutch oven (at least 6-quart size, like Staub or Le Creuset).
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Brown the short ribs in batches, making sure to get all sides. As the ribs finish, transfer to a plate. This is going to take you around 45 minutes.
The Braising Liquid and Veg
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As you’re browning the rib chunks, make the braising liquid by pouring the wine into a saucepan and bringing it to a simmer. Reduce by half, this will take about 15 minutes, then add the stock and water and bring back to a simmer.
If you will be using the oven vs. a slow cooker, preheat to 325°F.
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Prepare the vegetables and set aside.
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When you have finished browning all of the ribs, remove all but 1 tablespoon of the fat from the dutch oven, add the vegetables, stir and cook for about 5 minutes to soften then add the tomato paste and cook it for minute.
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Add the browned short ribs and braising liquid to the vegetables, cover, and cook:
Preheated 325° oven for 3 hours/Slow Cooker Low for 6–8 hours
Recipe Notes / Tips
- One of the keys to a good braise is to be patient with the browning process at the very beginning. With short rib chunks, it is essential to take the time to brown each surface, so the browning is going to take you about 45 minutes to an hour—time well spent, so don't rush it.
- The more wine the better (Alex Lee's recipe used 3 bottles!), but I know it is tough to pour more than one bottle into a dinner. If you happen to open a bottle while you’re cooking, pour a glass or two to drink then add the rest to the braising liquid in step 1 above. It’ll only make it better.
- If you can’t find the Stock Options frozen stock, substitute 2 cups of other liquid — beef broth (taste first and make sure you like it!) or more wine.
- All stews and braises get better with a little time on them. Take the pressure off yourself and make this dish a day or two in advance, store in the refrigerator, remove the hardened fat then reheat gently on the stovetop when you are ready to serve.
- Polenta Basics (for 8 people): Bring 8 cups water to boil, add 2 teaspoons sea salt, 2 cups polenta and simmer about 20 minutes, stirring occasionally. Once cooked finish by adding 2–4 tablespoons butter, olive oil, or some of each. Turn off heat, cover, and let stand until ready to serve (within an hour or it will become stiff; alternatives are to keep it over very low heat or a water bath and stir every 15 minutes or so to keep it creamy.)
