Braised Short Ribs

Ingredients

• 4 lb Short Ribs (bone-in) (trimmed of silver skin and excess fat)
• 2 tsp Kosher Salt (for seasoning ribs)
• 1 tsp Black Pepper (freshly ground)
• 1 tbsp Vegetable Oil (high smoke point oil for searing)
• 0.5 lb Carrots (peeled and cut in half)
• 2 Celery Stalks (cut in half)
• 2 Onions (large, peeled and sliced)
• 3 tbsp Tomato Paste (about half a can)
• 5 cloves Garlic (minced)
• 2 cup Amber Ale (not too hoppy or fruity)
• 2 cup Chicken Stock (low-sodium preferred)
• 1 tbsp Soy Sauce (adds umami depth)
• 0.5 cup Prune Juice (adds sweet depth)
• 2 sprigs Fresh Parsley (for garnish and flavor)
• 2 sprigs Fresh Thyme (wild thyme preferred)
• 1 cup Polenta (dry, to be cooked as a pillow base)
• 1 Plastic Wrap (for covering sauce while chilling)

Instructions

1. Trim Silver Skin

   Remove the thin silver skin and any excess hard fat from each short rib using a sharp knife.

   Time: PT5M

2. Season Ribs

   Generously season all sides of the ribs with kosher salt and freshly ground black pepper.

   Time: PT5M

3. Prepare Mirepoix

   Peel the carrots and cut them in half, chop the celery stalks, and halve and slice the onions into chunky pieces.

   Time: PT10M

4. Heat Oil

   Add 1 tbsp vegetable oil to the Dutch oven and heat over medium‑high until a thin wisp of smoke appears.

   Time: PT2M

5. Brown Short Ribs

   Working in batches, sear the ribs on all sides until a deep brown crust forms. Do not overcrowd the pot.

   Time: PT10M

6. Sauté Remaining Onions

   Add the remaining onion pieces to the pot and sauté until soft and lightly browned.

   Time: PT5M

7. Add Tomato Paste

   Stir in 3 tbsp tomato paste and cook for 2‑3 minutes until it darkens slightly.

   Time: PT3M

8. Build the Braising Liquid

   Add carrots, celery, minced garlic, amber ale, chicken stock, soy sauce, prune juice, and the fresh herb sprigs. Stir to combine.

   Time: PT5M

9. Return Ribs to Pot

   Nestle the browned ribs back into the pot, ensuring they sit just above the liquid and the least‑brown side faces up.

   Time: PT2M

10. Braise in Oven

    Cover the Dutch oven and place it in a preheated 275°F oven. Braise for 4½ hours, checking at 3½ hours for tenderness.

    Time: PT4H30M

    Temperature: 275°F

11. Check Tenderness

    Insert a pairing knife into the thickest part of a rib; it should slide in with little resistance.

    Time: PT5M

12. Strain Braising Liquid

    Remove the ribs and set aside. Pour the liquid through a fine‑mesh strainer into a shallow skillet, discarding solids.

    Time: PT5M

13. Rapid Cool Sauce

    Add a few large ice cubes to the skillet and stir for 15‑20 minutes until the sauce cools enough to handle.

    Time: PT20M

14. Chill and Degrease (Optional)

    Transfer the cooled sauce to a container, cover with plastic wrap, and refrigerate for at least 4 hours or overnight. Skim off the solidified fat layer.

    Time: PT0M

15. Reduce Sauce

    Place the sauce in a wide, high‑walled skillet and bring to a rolling boil. Reduce heat and simmer until reduced by about 80%, thick enough to coat the back of a spoon.

    Time: PT1H30M

16. Reheat Ribs in Sauce

    Return the ribs to the reduced sauce, cover, and simmer gently for 20 minutes until heated through.

    Time: PT20M

17. Plate and Serve

    Prepare a pillow of creamy polenta on each plate, place a rib on top, spoon generous sauce over the meat, and garnish with fresh parsley.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

15 g

Fat

42 g

Fiber

2 g

Ingredient Substitutions

• Instead of Short Ribs (bone-in): Beef Chuck Roast (cut into large chunks)
• Instead of Kosher Salt: Sea Salt
• Instead of Black Pepper: White Pepper
• Instead of Vegetable Oil: Canola Oil, Peanut Oil
• Instead of Carrots: Parsnips
• Instead of Celery Stalks: Fennel stalks
• Instead of Onions: Leeks
• Instead of Tomato Paste: Tomato puree
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Amber Ale: Dry red wine, Stout
• Instead of Chicken Stock: Beef stock, Vegetable stock
• Instead of Soy Sauce: Tamari
• Instead of Prune Juice: Apple juice, Pomegranate juice
• Instead of Fresh Parsley: Cilantro
• Instead of Fresh Thyme: Dried thyme (1 tsp)
• Instead of Polenta: Mashed potatoes
• Instead of Plastic Wrap: Aluminum foil

Equipment Needed

• Dutch Oven
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• High-Walled Skillet
• Fine Mesh Strainer
• Tongs
• Ladle (optional)
• Ice Cube Tray or Bag (optional)

Critical Steps — Do Not Skip

• Trim the silver skin and excess fat from the short ribs
• Brown the short ribs on all sides to develop fond
• Add tomato paste and deglaze to build depth
• Braise at low temperature (275°F) for several hours
• Rapidly cool and chill the sauce to solidify fat
• Reduce the sauce by 80% to achieve a syrupy consistency
• Reheat ribs in the reduced sauce before serving

Chef Tips from the Video

• Use a good quality amber ale with low bitterness for a smoother braise.
• Prune juice adds a subtle sweetness and umami; don’t substitute with overly sweet juices.
• After chilling, the solidified fat can be lifted with a spoon for a cleaner sauce.
• If you prefer a richer sauce, finish with a tablespoon of cold butter whisked in at the end.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days.

Freezer: Freeze in a freezer‑safe bag or container for up to 3 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Braise the ribs a day ahead, chill, and reheat in the reduced sauce for even deeper flavor.
• The sauce can be made fully ahead, chilled, degreased, and reduced; store the reduction separately and combine with ribs before serving.

Frequently Asked Questions