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.
{ 7 comments… read them below or add one }
Jacob: I am going in headfirst with this braised short rib. I have really really enjoyed all your podcasts. My wife works for Viking Range here in Mississippi and we are die hard foodies…your podcasts have been very helpful in our ongoing culinary lifesytyle. I am not a chef but I sure as hell pretend to be one everynight. Keep it up!
Awesome!!
Jtycarr,
I’m glad you like the recipe, and in response to your e-mail question, the bone falling off the meat means that you braised it perfectly. You’ll often hear people talk about “falling off the bone tender,” which is what you obviously achieved.
If you want to keep the bone intact for presentation purposes, try picking up the short rib lengthwise with a pair of tongs, holding onto the bone instead of the meat.
Either way though, it’s all about the tenderness of the short rib, and if the bone doesn’t stay attached for presentation purposes, it’s not the end of the world.
Jacob, just wanted to let you know I’ve been listening to your podcast over and over since I found it, trying to absorb it all (it can be challenging when I work in a completely different field). I have had very successful attempts so far at stocks, soups, polenta (which I never heard of) and now braised beef short ribs. I just wanted to say I can understand why you love this stuff so much, all my guests and myself LOVED it!
I plan to make a second attempt at risotto soon, as I think I went far too heavy on parmesan cheese last time, and completely lost the flavor of my mushroom stock which I could taste earlier. Please keep doing what you do. My first baby is due in June, and I look forward to raising a great cook of my own with your help.
@ Torqued4Cooking,
That’s great that you’re enjoying the podcast so much, and don’t worry about the risotto. What’s old Neil’s Borr quote, “An expert is someone who’s made every possible mistake in a narrow field.” The great thing about cooking is that it’s an art AND a science. If you don’t have a couple of kitchen disasters every now and then, you’re just playing it too save in my opinion, and you’ll never really cook “exciting” food.
Congratulations on the baby by the way, my wife and I are expecting our first this October, so I hope to be doing some blog posts on home made baby food and also simple dishes that you can make with your kids that teach them how to cook and also enjoy healthy eating.
Hey Jacob and Torqued4Cooking – congrats on the soon to be arrivals of your little ones! There’s nothing better in this world than being a parent.
Now, I may screw up stock from time to time, but one thing I know all about is homemade baby food! I pureed my brains out for my son (2 years), cooking every morsel that entered his mouth for the first 18 months or so – organic, whole foods. The kid’s smart as a whip (hello, reading at 2 1/2) – I like to think his nutrition is a big part of that. I’m about to start up again in a month for my 5 month old daughter (who’s asleep on my chest as I type.) I think it really does make a difference, cooking for your baby. My son has what I think is a pretty developed palette for a child – he will eat whole veggies and roast chicken – I don’t have to sneak healthy food in Mac N Cheese becaue he’s not used to that kind of food. In fact, he hates regular “kid food” – mac n cheese and the like. He cooks with me and I dig when he stands on his little chair at our island and can shout out “shallot”, “olive oil”, “whisk” as I bring each one out. It’s a love and skill that will last him a lifetime. Can’t wait for FCS to take on babies and toddlers! Love it. Bring it on!
@ Mommycook,
That’s great. I would love for you to do some guest post for the blog and let us in on “how to feed your kid smart” (do I sense a series on the horizon, I hope so). When you start making the baby food, it would be awesome if you took some pictures and wrote about your recipes and techniques.