Braised Beef Short Ribs


By Will Packwood. Serves 4


Braised Beef Short Ribs


For 1 Batch(es)


  • 3 pounds beef short ribs
  • 1 bottle(s) red wine
  • 1 carrot(s), peeled and chopped
  • 1 celery rib(s), trimmed and chopped
  • 1 small yellow onion(s), peeled and chopped
  • 1 sprig(s) rosemary
  • 1 sprig(s) sage
  • 2 sprigs thyme
  • 1/4 bunch parsley
  • 4 whole garlic cloves
  • 1 bay leaf
  • 5 black peppercorns
  • 1/4 cup grapeseed oil
  • 3 cups veal stock
  • Salt and pepper, to taste

Braised Beef Short Ribs Directions

  1. Trim all the fat and connective tissue from the short ribs and place them in a large leak-proof plastic bag. Add everything else but the grapeseed oil and veal stock to the bag and allow the ribs to marinate overnight.
  2. The next day, remove the ribs from the marinade—making sure that the ribs are clear of any solid herbs, spices, etc. Strain the marinade and reserve both the liquid and solids.
  3. Make a sachet using the solids by wrapping them in some cheesecloth and tying it off with kitchen twine. Dry the ribs on a clean kitchen towel.
  4. In a pot large enough to hold all the ingredients, heat the grapeseed oil over high heat. Season the ribs with salt and pepper. In batches, brown the ribs evenly on all sides.
  5. Deglaze the pan with the marinade and add the sachet to the pot. Add enough stock to come halfway up the ribs and a small amount of salt and bring to a simmer. Simmer the ribs until fork-tender—about 1½ to 2 hours.
  6. Remove the ribs from the heat and transfer to a clean container. Discard the sachet, skim any impurities and fat from the braising liquid and return to the stovetop.
  7. Bring the liquid to a simmer and reduce until it reaches sauce consistency—skimming continuously. Season the sauce with salt and pepper and serve with the ribs.

Recipe notes

Veal stock can be substituted with beef stock.

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