Braised Beef Short Rib

I was first introduced to the beauty of a well braised short rib during my apprenticeship at La Folie. It was the first time that I had ever tasted something so wonderfully tender and rich. It was love at first taste. Short Ribs are relatively easy to braise, as long as your start with some good veal stock and a little red wine.

Always use bone in short ribs when available because the bones give off great flavor and help to keep the short ribs nice and tender.

Braised Short Rib Technique

• Start by searing the short ribs in a cast iron skillet or heavy bottom pan. Make sure you sear the flesh on all sides.
• Place seared short ribs in an appropriate sized braising pan and add roasted mirepoix with the addition of caramelized shallots and roasted tomatoes. Add a little bit of red cooking wine and some fresh thyme (One bunch will be good for up to 7-8 short ribs). Fill the braising pan the rest of the way with a roasted veal stock.
• Place in a 350-400 degree oven and braise for 3.5-4.5 hours or until the meat is falling off the bone tender.
• Once the short ribs are done braising, pour off the braising liquid and reduce by at least half. Use reduced braising liquid for your sauce.

Short ribs can be served in any number of dishes and applications, but one of my favorite ways is simply over some mashed potatoes with a little hot sauce mixed in (I prefer Siracha), with the short rib on top and a little bit of the reduced braising liquid poured all over it.

Note On Braising Ingredients: Although short ribs can be braised purely with stock, I prefer to add roasted mirepoix and other vegetables to help “fortify” my braising liquid. So how much should you add? I don’t know, it’s completely up to you. When adding things like caramelized onions and fresh thyme, it’s almost impossible to add too much, (it’s no secret that I’m a sucker for both these ingredients).

When fortifying your braising liquid with wine, herbs and spices, use your own judgment and a little imagination. Braised short ribs are extremely forgiving and are almost impossible to mess up.

For more information on proper braising technique, listen to the Free Culinary School Podcast Episode 6.

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