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How To make Michael's Braised Ribs

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brAISING SAUCE:

1 lg Onion; finely minced
1 md Carrot; finely minced
1 Celery stalk; finely sliced
1 tb Minced garlic
1 tb Tomato paste
6 lb Baby back ribs
1 1/2 ts Salt
1 ts Freshly ground black pepper
4 c All-purpose stock
-OR low-sodium chicken broth 3 Bay leaves
1 Sprig fresh thyme; -=OR=-
1/2 ts -Dried thyme

BARBECUE RIBS:

6 lb Braised baby back ribs
Braising liquid from ribs 1 tb Brown sugar
1/4 c Cider vinegar
2 tb Catsup
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper
brAISING SAUCE: Preheat oven to 350F. Mix onions, carrots, celery, garlic and tomato paste together and then place in a roasting pan large enough to comfortably hold the ribs in a single layer. Lay the ribs on top and sprinkle with salt and pepper. Add stock, bay leaves and thyme. Cover and place in the oven for 1 hour. Remove from oven, remove the ribs and set aside to cool. Strain the braising liquid and discard the vegetables. TO FREEZE RIBS: Pour the liquid into a small freezer container and place in refrigerator to cool for 1 hour. When cool, remove and discard any fat that has congealed on the surface of the liquid. Cover tightly and place in freezer for up to 3 months. Wrap the meat in plastic wrap and then place in airtight plastic freezer bags or containers. You may freeze meat for up to 3 months, also.
BARBECUE RIBS: TO BARBECUE THE RIBS: Preheat oven to 375F or light a charcoal grill. Defrost the braising liquid. Defrost the ribs or not; it's not important. Combine the sugar and vinegar in a 1-quart pot and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully as the syrup will suddenly darken in color. Immediately add the rib braising liquid, then the catsup, mustard, Worcestershire, cloves, chili powder and cayenne pepper. Cook, reducing the liquid until it has a thick sauce-like consistency. Remove from the heat and set aside. TO COOK RIBS IN THE OVEN, place ribs in a roasting pan, cover, place in oven and turn temperature to 350F. Cook for 30 minutes, basting with more barbecue sauce every 10 minutes. TO COOK ON THE GRILL, wait until the coals become white hot and pile them on one side of the grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminum foil. Cook for 30 minutes, basting with more barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.

How To make Michael's Braised Ribs's Videos

The Le Creuset Technique Series with Michael Ruhlman - Braise

In the second installment of The Le Creuset Technique Series with Michael Ruhlman, Michael demonstrates the best and easiest way to braise short ribs in a Le Creuset Braiser or what is called France, the everyday pot.

Chef Feker prepares Slow Braised Short Ribs

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Quick Inspiration: Ancho Chili Braised Short Ribs

Practice your braising technique with this spicy (yet a little sweet) recipe for Ancho chilis short ribs. Rouxbe students may access the full recipe here:

Rouxbe (ROO-bee) offers online instructor-guided certification
cooking courses available on-demand, at your own pace.

Learn more about the courses we offer here:

Easy Beef Short Ribs | Jamie Oliver | ONE

Easy Festive flavour with none of the fuss. These beef short ribs slow cook in ONE pan until they are melt-in-your-mouth delicious, perfect for festive gatherings or for a cosy family meal. This recipe is from Jamie's new book ONE

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For more nutrition info, click here:

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Barefoot Contessa's Red Wine-Braised Short Ribs | Barefoot Contessa: Cook Like a Pro | Food Network

Ina Garten's Red Wine-Braised Short Ribs will change your dinner game forever.

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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Red Wine-Braised Short Ribs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 15 min
Active: 40 min
Yield: 6 servings

Ingredients

5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
Good olive oil
Kosher salt and freshly ground black pepper
3 cups chopped leeks, white and light green parts (3 leeks)
3 cups chopped celery (5 to 6 ribs)
2 cups chopped yellow onions (2 onions)
2 cups chopped unpeeled carrots (6 carrots)
1 1/2 tablespoons minced garlic (5 cloves)
1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
4 cups beef stock, preferably homemade or College Inn
1 cup canned crushed tomatoes, such as San Marzano
1 (11.2-ounce) bottle Guinness draught stout
6 sprigs fresh thyme, tied with kitchen string
Toasted baguette, for serving

Directions

Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.

Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.

Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.

Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.

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Barefoot Contessa's Red Wine-Braised Short Ribs | Barefoot Contessa: Cook Like a Pro | Food Network

Dinner Recipe: Easy Braised Short Ribs by Everyday Gourmet with Blakely

You will not even BELIEVE how good this dinner is. Not only is it so easy but it really is so impressive. I made this for a dinner party and they all freaked out by how melt in your mouth delicious it was. A must try and perfect for Christmas dinner! Give it a try. For complete recipe go to Don't forget to LIKE, SHARE, COMMENT, and SUBSCRIBE to Everyday Gourmet with Blakely! Follow me on IG! @EverydayGourmetwithBlakely

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