BRAISED SHORT RIBS INSTRUCTIONS
You may flavor braised short ribs in a variety of ways, but the procedures to prepare them remain the same. To begin, pat the meat dry and season with salt, pepper, and any additional spices you choose. After that, you can brown the meat in a pot with some oil. Before adding the meat to the pot, pat it dry to ensure a proper sear and browning. One crucial advice for this phase is to avoid overcrowding the pan, as this will make it difficult to achieve the desired golden crust.
The meat is then placed aside while we work on the aromatics, herbs, and anything else you might want to add. In the recipe below, I keep it simple with onion and thyme, but you could also include leeks, fennel, garlic, tomato paste, carrots, celery, rosemary, mushrooms, potatoes, and so on. (Of course, there are many options.)
I add a little flour after the flavor agents have had some time in the saucepan. This will help thicken the liquid we’ll add later, resulting in a rich sauce. The sauce at the conclusion of the braising process isn’t particularly thick with just 1 teaspoon of flour, as you can see in the images, but feel free to add more if you prefer a richer gravy.
In terms of liquids, this recipe only calls for beef stock, but you could also use wine, whiskey, beer, tomato sauce/purée, milk, or even cola. (I also throw in a few of bay leaves, but don’t worry if you don’t have any on hand.)
2 tablespoons kosher for Passover vegetable oil
6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds)
Kosher salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, chopped
3 celery ribs, sliced
6 garlic cloves, smashed
One 750-milliliter bottle kosher for Passover dry red wine, such as Cabernet Sauvignon
4 thyme sprigs
1 rosemary sprig
3 cups chicken stock
Heat the oil in a big skillet. Using salt and pepper, season the ribs. Cook, stirring once, until browned and crispy, about 18 minutes in a pan over moderate heat. Place the ribs in a single layer in a shallow baking dish.
Cook the onion, carrots, and celery in the skillet over low heat, turning periodically, for about 15 minutes, or until very tender and gently browned. Cook for another 5 minutes after adding the garlic. Bring the wine and herbs to a boil in a large pot over high heat. Allow the heated marinade to cool before pouring it over the ribs. Cover and chill the ribs overnight, rotating once.
Preheat the oven to 350 degrees Fahrenheit. In a large casserole, preferably cast-iron, place the ribs and marinade. Bring the chicken stock to a boil, then remove from the heat. Cook for 1 1/2 hours, covered, in the bottom third of the oven, until the meat is cooked but not falling apart. Cover and continue to braise for another 45 minutes, turning the ribs once or twice, until the sauce has reduced to roughly half its original volume and the meat is extremely soft.
Transfer the meat to a clean shallow baking dish with a slotted spoon or spider, discarding the bones as they fall off. Into a heatproof measuring cup, strain the sauce and skim off as much fat as possible. Pour the sauce over the meat; about 2 cups should enough. Warm in a pot on the lowest heat setting possible.
Preheat the oven to broil. Broil the meat for 10 minutes, turning once or twice, until caramelized and sizzling. Serve the meat on plates with the sauce spooned on top.
You can prepare this dish up to the broiling step 2 days ahead of time. Refrigerate after covering well. Allow to come to room temperature before broiling.