Braised Beef Short Ribs

My supermarket had beautiful boneless beef ribs on sale, and I was eager to slow-roast them on my grill. But I needed extra flexibility today (my son finally got home from the Jersey Shore about 3 hours late). I settled on this 5-star recipe because I could easily adjust the oven’s temperature, which I eventually lowered down to 250-degrees. Everything worked out perfectly, and I even had time to cool off in the town pool. The ribs were tender and delicious. The sauce was silky smooth and rich, like a gravy. I served them with mashed potatoes, but it could also be served with bread or buttered noodles. I originally made this recipe 2 years ago, I gave it 5-stars then, and I give it 5-more-stars today.

It felt out-of-season, but the meal was delicious


  1. I browned the beef in 3 batches, though the recipe said that it would fit in two batches. It did not fit, so the extra batch added 10 minutes.

Rating: 5-stars.
Cost: $23.
How much work? Medium.
How big of a mess?  Medium/High.
Start time 1:00 PM. Planned Dinner time 6:00 PM.

Chris Kimball’s original recipe is here. The descriptions of how I prepared the recipe today are given below:

3-1/2 pounds boneless short ribs
Kosher salt
Ground black pepper
2 tablespoons vegetable oil
2 large onions
1 tablespoon tomato paste
6 medium garlic cloves
2 cups red wine
1 cup beef broth
4 large carrots
4 sprigs fresh thyme
1 bay leaf
1/4 cup cold water
1/2 teaspoon unflavored gelatin

  1. Trim away of excess fat; I had none. Pat the ribs dry with paper towels. Evenly sprinkle the ribs with 2 teaspoons salt and 1 teaspoon pepper.
  2. Set a large Dutch oven over medium/high burner and pre-heat 1 tablespoon vegetable oil until it begins to smoke.
  3. Brown the beef in 2 to 3 batches, cooking ribs for 5 minutes without moving. Flip and continue cooking for another 5 minutes. If there is too much smoke you will need to reduce the burner.  When browned, transfer ribs to a medium bowl and set aside.
  4. Repeat the browning with remaining batches, adding 1 tablespoon of vegetable oil before each batch.
  5. Meanwhile, peel the onions. Thinly slice them from pole-to-pole.
  6. When the Dutch oven becomes free, reduce the burner to medium. Cook onions for 14 minutes until they begin to brown; stirring occasionally to ensure the cook evenly. It may be necessary to add a tablespoon or two of water if they begin to become to dark.
  7. While the onions are cooking, adjust a rack to the lower/middle position of your oven. Pre-heat it to 300-degrees.
  8. Mix the tomato paste into the Dutch oven and cook for about 2 minutes. Press garlic directly into the oven and cook for just 30 seconds.
  9. Increase burner to medium/high and add 2 cups of red wine. Reduce for 10 minutes, scraping the bottom of the pot.
  10. Meanwhile, peel the carrots and cut them crosswise (into wheels) into 2″ pieces. Add beef broth, carrot slices, thyme and bay leaf.
  11. Add the beef and any accumulated beef juices to pot. Cover and bring to simmer over the burner, then move to the 300-degree oven. Cook for 2 to 2-1/2 hours, use tongs to turn the meat every hour. The meat will be ready when it is fork tender.
  12. With 5 minutes to go, sprinkle gelatin over cold water. Use tongs to move the meat and carrots to a serving plate and tent with aluminum foil
  13. Strain braising liquid using a fine-mesh strainer into a fat separator, pressing down on the solids with a rubber spatula to remove as much liquid as possible. Throw away the solids.
  14. After allowing the fat to rise for 5 minutes, return the sauce to dutch oven and reduce for 8 minutes over medium burner.
  15. Remove the pot from burner and mix in gelatin. Adjust the seasoning of the sauce with salt and pepper according to taste.

2 Responses to Braised Beef Short Ribs

  1. Jeremy says:

    This is in the oven as we speak, never made short ribs before and of course never made this recipe. House smells good, thanks for the blog I check it regularly.

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