Name: Farmhouse Braised Short Ribs
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: serves six
Cuisine: North Amarican
Ingredients: 4 pounds bone-in beef short ribs; 1 large yellow onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 2 cloves garlic, smashed; 2 bay leaves; 3 – 4 sprigs fresh thyme (1 teaspoon dried); small bundle of fresh parsley stems (if you have them); 12 whole peppercorns; 1/4 – 1/2 cup red wine; 3 cups water (plus more as needed); kosher salt – to taste; fresh cracked black pepper – to taste; 2 tablespoon cornstarch; 3 tablespoons cold water; 3 – 4 tablespoons cooking oil or ghee

Description

Farmhouse Braised Short Ribs made with a simple, from-scratch sauce. Braised in water to create homemade beef broth, finished with mirepoix, red wine, and a rich, glossy gravy.

Ingredients

Units Scale

4 pounds bone-in beef short ribs
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, smashed
2 bay leaves
3 - 4 sprigs fresh thyme (1 teaspoon dried)
small bundle of fresh parsley stems (if you have them)
12 whole peppercorns
1/4 - 1/2 cup red wine
3 cups water (plus more as needed)
kosher salt - to taste
fresh cracked black pepper - to taste
2 tablespoon cornstarch
3 tablespoons cold water
3 - 4 tablespoons cooking oil or ghee

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Instructions

Preheat oven to 325°F (165°C).
Dry meat VERY well with paper towel. Season short ribs with salt and pepper.
Heat cooking oil or ghee in a heavy pot or Dutch oven over medium-high heat. Brown short ribs deeply on all sides. Remove and set aside.
Add onion, carrots and celery, to the pot. Cook until softened.
Toss in your bay leaves and lightly toast in the oil until fragrant. Add garlic and cook for about 2 minutes.
Return short ribs to the pot and add water until ribs are mostly submerged. Tie thyme sprigs and parsley stems together with kitchen twine, add to the pot, and ensure it’s well submerged. Toss in whole peppercorns.
Bring to a gentle simmer, cover, and transfer to 325°F (165°C) oven. Braise for 2 hours (or more depending on the thickness of your short ribs), turning once, until very tender.
Remove ribs. Strain vegetables from beef broth using a sieve or strainer, with a bowl underneath to capture the broth. Return liquid to the pot, over medium heat. Pulse about 1 cup of the mirepoix with some braising liquid until smooth, then return to the pot.
Add a dash (up to a 1/2 cup) of red wine for balance. (The wine is for the cook, not the dish.) Reduce over high heat for about 5 minutes to cook off the alcohol and evaporate a bit of liquid.
Stir cornstarch with cold water and add to the sauce, at the boiling point. Whisk immediately to distribute cornstarch and thicken the sauce. Add more if needed.
Return ribs to the sauce to heat through if needed, and serve.

Prep Time: 40 mins
Cook Time: 2 hours
Category: Dinner
Method: Braising
Cuisine: North Amarican