The ONLY Braised Short Rib Recipe You Need
If you’re a meat lover, this braised beef short ribs recipe served over creamy polenta is the perfect fall-off-the-bone recipe. You will love the flavor in this easy-to-prepare recipe.
Short Ribs are rectangle cuts of beef that are about 2” by 4” in size and come from the chuck area of the cow. They consist of layers of meat and fat and contain the rib bone. They are different from Kalbi Short ribs, as those are crosscut and formally known as flanken cut. Because they are from a section of beef that traditionally renders tougher cuts of meat, it requires long, slow, moist-heat cooking.
Short ribs range in price from $8 - $10 per pound and occasionally can go on sale for $6 - $7 per pound, making it an inexpensive beef recipe. This is one of my all-time favorite dishes and is the perfect meal to serve to guests or for Sunday dinner with the family. In addition,
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Ingredients for this recipe:
• 4 fresh flat-leaf parsley sprigs
• 8 fresh thyme sprigs
• 1 fresh rosemary sprig
• 1 bay leaf
• 2 pounds beef short ribs, about 6 each
• 2 tablespoons lard
• 2 peeled and large diced yellow onion
• 2 peeled and large diced carrots
• 2 ribs large diced celery
• 4 whole garlic cloves
• 2 tablespoons tomato paste
• 2 cups red wine
• 8 cups beef stock
• sea salt and pepper to taste
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.
Why Braised Short Ribs are a perfect make ahead meal.
Thank you to Porter Road for sponsoring today's video. Visit to get 15% off your first Porter Road order for high quality (and unique cuts!).
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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
Beef Short Ribs
I braise Beef Short Ribs here for you. This is one of the best things that I make. I sure hope you try this!
Ingredients:
Beef Short Ribs up to 5 pounds or so
salt & pepper
1/4 cup olive oil
2 carrots chopped
3 celery stalks chopped
1 large onion chopped
1 small fennel bulb chopped
2 garlic cloves
12 ounces tomato paste
3 cups red wine
2 cups beef broth
3/4 cup water or more
2 bay leaves
2 sprig rosemary
a few sprigs of thyme
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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