Short Rib Perfection: A Step-by-Step Guide for Home Cooks

Directions

1. Prepare the Short Ribs

   Start by removing the short ribs from the fridge about 30 minutes before cooking to allow them to come to room temperature, ensuring even cooking. 

   Pat the ribs dry with paper towels to remove any excess moisture, which is essential for getting a good sear. Season the ribs generously with salt and freshly ground black pepper on all sides to enhance their natural flavours.

   

2. Sear the Ribs

   In a large Dutch oven, heat the olive oil over medium-high heat. Add the short ribs to the pot once the oil is hot and shimmering. Sear each side for 3-4 minutes until a golden-brown crust forms. This step is crucial for locking in the flavours and creating a rich base for the braising liquid. 

   Once all sides of the short ribs are seared, remove them from the pot and set them aside. Keep the fond (the brown bits stuck to the bottom of the pot), as it will add deep flavour to the braising liquid.

   

3. Sauté the Vegetables

   Reduce the heat to medium and add the chopped onion and carrots (any vegetable of your choosing) to the same pot. Sauté for 5-7 minutes until the vegetables soften and the onion turns translucent. 

   Add the minced garlic and cook for another minute until fragrant. The fond left behind by the short ribs will help caramelise the vegetables, creating a deep and flavourful base for the sauce.

   

4. Deglaze the Pot

   Stir in the tomato paste and cook for 1-2 minutes to deepen its flavour. Pour in the red wine and use a wooden spoon to scrape up any fond stuck to the bottom of the pot.

   This deglazing process enhances the braising liquid’s depth and complexity. Let the wine simmer for about 5 minutes, allowing it to reduce slightly and concentrate its flavours.

5. Braise the Short Ribs

   Once the wine has reduced, return the short ribs to the pot, nestling them into the vegetable mixture. Add the beef broth, Worcestershire sauce, fresh thyme, and rosemary. 

   Ensure the liquid reaches about halfway up the ribs; if needed, add more broth or water until the ribs are partially submerged. Bring the liquid to a simmer, then cover the pot with a tight-fitting lid and transfer it to a preheated oven at 160°C. 

   Braise the short ribs for 2.5 to 3 hours or until the meat is fork-tender and falling off the bone. If using a meat thermometer, the internal temperature of perfectly tender ribs should be around 90°C.

   

6. Finish the Sauce

   Once the ribs are done, remove the pot from the oven. Carefully take the short ribs out of the pot and set them aside. Discard the thyme and rosemary stems. 

   Return the pot to the stovetop over medium heat and bring the sauce to a simmer. If the sauce needs thickening, let it reduce for a few minutes. Stir in a tablespoon of butter to add richness and smooth out the texture. Taste and adjust the seasoning with salt and pepper if needed.

   

7. Serve the Short Ribs

   Arrange the short ribs on a platter or individual plates. This recipe serves 4 people generously (one large short rib per person) or up to 6-8 people with lighter portions if the meat is shredded or cut into smaller servings and paired with sides. 

   Spoon the rich, flavourful sauce and vegetables over the top. The tender meat should easily fall apart, perfectly complementing the sauce. For a complete meal, serve with mashed potatoes, creamy polenta, or a green vegetable like roasted Brussels sprouts.