Braised Boneless Short Ribs

Ingredients

• 3.5 lb Boneless Short Ribs (trimmed, cut into 2‑3 inch pieces)
• 1 Tbsp Kosher Salt (for dry brine)
• 1 tsp Freshly Ground Black Pepper (season after flour coating)
• 0.25 cup All-Purpose Flour (for dredging)
• 2 Carrots (medium, diced ½ inch)
• 2 Celery Stalks (diced ½ inch)
• 1 large Yellow Onion (diced)
• 3 Garlic Cloves (minced)
• 1 Bay Leaf (whole)
• 2 sprigs Fresh Rosemary (leaves stripped)
• 2 sprigs Fresh Thyme (leaves stripped)
• 2 Tbsp Tomato Paste (adds depth)
• 1 cup Red Wine (dry, drinkable (Côtes du Rhône style))
• 2 cup Beef Stock (low‑sodium)
• 2 Tbsp Unsalted Butter (cut into pieces, added at finish)

Instructions

1. Dry Brine the Short Ribs

   Sprinkle the short rib pieces evenly with kosher salt, toss to coat, and place them on a rack in the refrigerator uncovered for at least 2 hours (or overnight) to allow the salt to penetrate.

   Time: PT2H

2. Prepare Aromatics

   Dice the carrots, celery, and onion into roughly ½‑inch pieces; mince the garlic. Set aside.

   Time: PT15M

3. Dredge and Season the Meat

   Pat the brined ribs dry with paper towels, lightly coat each piece in all‑purpose flour, and season with freshly ground black pepper.

   Time: PT5M

4. Preheat Oven

   Set the oven to 350°F (175°C) and allow it to fully preheat.

   Time: PT10M

   Temperature: 350°F

5. Sear the Short Ribs

   Heat a tablespoon of oil in the Dutch oven over medium‑high heat. Add the ribs in a single layer and sear 2‑3 minutes per side until deep brown.

   Time: PT10M

6. Sauté Vegetables

   Remove the ribs and set aside. Add the diced carrots, celery, onion, and garlic to the pot; sauté 5 minutes until softened. Stir in tomato paste and cook another 2 minutes.

   Time: PT7M

7. Deglaze with Red Wine

   Pour in the cup of red wine, stirring to dissolve the browned bits. Let it simmer for 2‑3 minutes to reduce slightly.

   Time: PT3M

8. Add Liquid and Herbs

   Return the seared ribs to the pot. Add beef stock, bay leaf, rosemary sprigs, and thyme sprigs. Bring the mixture to a gentle simmer.

   Time: PT5M

9. Braise in the Oven

   Cover the Dutch oven with its lid (or foil) and place it on the middle rack of the preheated oven. Braise for 2½ hours until the meat is fork‑tender and falling apart.

   Time: PT2H30M

   Temperature: 350°F

10. Finish the Sauce

    Remove the pot from the oven. Discard the bay leaf and herb stems, skim off excess fat from the surface, and stir in the butter until melted. Taste and adjust salt or pepper if needed.

    Time: PT5M

11. Serve

    Plate the tender short ribs over a mound of creamy mashed potatoes, spoon the rich braising sauce over the top, and enjoy.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

15 g

Fat

25 g

Fiber

3 g