240 minutes
Tender and savory short ribs braised in a rich white wine and chicken broth sauce, perfect for a hearty and flavorful meal.
Bone-in English-style Short Ribs, trimmed
0 lb
teaspoons
teaspoons
tablespoons
Large Onion, chopped
each
tablespoons
teaspoons
cups
cups
Garlic Clove, peeled and smashed
each
sprigs
each
Unsalted Butter, cut into 2 pieces and chilled
tablespoons
1. Preheat Oven
Begin by adjusting your oven rack to the lower-middle position and preheat the oven to 325°F.
2. Season Short Ribs
Season the short ribs generously with ¾ teaspoon of kosher salt and ½ teaspoon of pepper. Set them aside to absorb the flavors while you prepare the other ingredients.
3. Cook Onions
In a large Dutch oven, heat the vegetable oil over medium heat until it shimmers. Add the chopped onion and cook, stirring occasionally, for about 4 to 6 minutes until the onion is lightly browned and fragrant.
4. Add Tomato Paste and Flour
Stir in the tomato paste and flour, cooking for about 45 seconds until the paste begins to darken slightly, intensifying in flavor.
5. Add Wine
Pour in the dry white wine and increase the heat to high. Allow the wine to boil for about 3 minutes, reducing slightly and melding with the tomato and onion mixture.
6. Create Braising Liquid
Stir in the chicken broth, garlic cloves, thyme sprigs, and bay leaves, creating a rich and aromatic braising liquid.
7. Braise Short Ribs
Nestle the seasoned ribs into the Dutch oven, bone side up. It's fine if the ribs overlap slightly. Bring the mixture to a gentle simmer on the stovetop before transferring the uncovered Dutch oven to the preheated oven.
8. Cook in Oven
Braise the ribs in the oven for 1.5 hours. After this time, carefully remove the Dutch oven and flip the ribs so that the meat side is now facing up. Return the pot to the oven and continue cooking, uncovered, for an additional 1 to 1.5 hours. The ribs are done when a fork slips easily in and out of the meat.
9. Transfer Ribs
Once the ribs are tender, transfer them to a serving platter and tent with aluminum foil to keep warm while you prepare the sauce.
10. Strain and Defat Liquid
Strain the braising liquid through a fine-mesh strainer into a fat separator, discarding the solids. Let the liquid settle for about 5 minutes to allow the fat to rise to the top.
11. Reduce Liquid
Pour the defatted liquid back into the now-empty Dutch oven and bring to a boil over medium-high heat. Reduce the liquid until it is thickened and has concentrated down to about 1 cup, which should take around 4 to 7 minutes.
12. Finish Sauce
Reduce the heat to low and whisk in the chilled butter, one piece at a time, to create a silky, glossy sauce. Taste and season with salt and pepper as needed.
13. Serve
Pour the rich, flavorful sauce over the short ribs and serve immediately, ensuring each portion is generously coated. Enjoy the tender, savory short ribs with your favorite sides.
Replace short ribs with other tough cuts of meat that benefit from long, slow cooking, such as beef chuck roast, lamb shanks, or pork shoulder. Even chicken thighs can be braised for a shorter period.
Change the type of wine and accompanying herbs to match the protein and desired cuisine. For example, use red wine and rosemary for a more traditional beef braise, or try coconut milk and lemongrass for an Asian-inspired twist.
Instead of white wine, try using a dry vermouth or a light red wine like Pinot Noir for a deeper, fruitier undertone. For a non-alcoholic version, use a combination of white wine vinegar and chicken stock, or a non-alcoholic wine.
Stir in a tablespoon of tomato paste or sundried tomato puree for added depth and a hint of umami. Add a splash of soy sauce or Worcestershire sauce to the braising liquid for a savory complexity.
Substitute root vegetables like parsnips, sweet potatoes, or turnips for the carrots and celery to alter the sweetness and texture of the dish.
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