How To make Michael's Braised Ribs
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
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
Braised Short Ribs Braised | Cooking Master Class
Braised short ribs are the ultimate comfort food! This cooking video is a full, in depth breakdown of how to braise short ribs for the most tender dinner ever! (Recipe Below)
Short ribs by nature are a very tough cut of meat. They require slow, low cooking to break down all of the connective tissue. That is why the most common cooking method for these are braising or smoking.
This recipe, while it seems intimidating, is very easy and doable. Because of the low and slow cooking method, it is very difficult to overcook the short ribs, making it a fool proof dish.
Red Wine Braised Short Ribs
Ingredients:
4 pcs 14oz Boneless Beef Short Ribs
1 Onion, Large Diced
2 Carrots, Large Diced
4 stalks Celery, Large Diced
8 Garlic Cloves
3 sprigs Rosemary
1 bottle Red Wine
2 quarts Veal Stock
Kosher Salt As Needed
1 cup Extra Virgin Olive Oil
Method:
1. Preheat the oven to 300º
2. Season the short ribs and allow them to stand for two hours, covered in the refrigerator
3. Heat a heavy bottom braising pan to high heat and add the olive oil
4. Once the pan is very hot, sear the short ribs on both sides until golden brown.
5. Remove the short ribs, and immediately add the vegetables to the pan and caramelize
6. Add the red wine, reduce by half
7. Add the short ribs back to the pan with the herbs and cover with the veal stock
8. Bring the stock to a boil and cover with aluminum foil
9. Place the pan in the oven for 4 hours
10. They should be fork tender
11. Remove the pan from oven and allow to come to room temperature in the braising liquid
12. Reduce the sauce over low heat, skimming the grease off as it collects at the top
13. Once reduced by 1/4, test the sauce for seasoning and pour back over the ribs
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 Michael’s Braised Short Ribs
How to Make Beef Short Ribs - Sherry Braised Beef Short Ribs Recipe
Visit to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!
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:
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