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  • Writer's pictureKevin Dam

"Delicious and Tender: How to Master the Art of Braising Short Ribs"

Braised short ribs are a sumptuous, comforting dish that combines rich meat with a flavorful sauce. The slow cooking process tenderizes the ribs, infusing them with the essences of the braising liquid and aromatics. Here is a basic approach to braising short ribs, with tips to enhance the dish.


  • Dish name: Braised Short Ribs

  • Cuisine: International

  • Preparation time: 20 minutes

  • Cooking time: 2.5 to 3 hours

  • Yield: Serves 4


  • 4 large beef short ribs (about 3-4 pounds)

  • Salt and freshly ground black pepper

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 3 garlic cloves, minced

  • 2 tablespoons tomato paste

  • 2 cups beef stock

  • 1 cup red wine (like a Cabernet Sauvignon)

  • Fresh herbs (like thyme and rosemary)

  • 2 bay leaves


  1. Preheat your oven to 325°F (165°C).

  2. Season the short ribs generously with salt and pepper.

  3. Heat olive oil in a large Dutch oven over medium-high heat and sear the ribs on all sides until well-browned, then set aside.

  4. In the same pot, add the chopped onions, carrots, and celery, and cook until softened.

  5. Add the garlic and tomato paste, stirring for a minute until fragrant.

  6. Return the ribs to the pot. Add beef stock, red wine, herbs, and bay leaves, making sure that the ribs are submerged.

  7. Bring the mixture to a simmer, then cover the pot and transfer it to the oven.

  8. Braise for about 2.5 to 3 hours or until the meat is tender and falls off the bone.

  9. Once done, you can serve the ribs as is or for a smoother sauce, remove the ribs, strain the braising liquid, and reduce it on the stovetop until thickened.

Tips and Tricks:

  • Searing: Properly searing the ribs adds depth of flavor through the Maillard reaction.

  • Deglazing: After searing the ribs, deglaze the pot with the wine to lift the fond (browned bits) off the bottom, which adds complexity to the dish.

  • Braising Liquid: The quality of your wine and stock will significantly affect the final taste, so choose good-quality ones that you would enjoy on their own.

  • Herb Bundle: Use a bouquet garni (a bundle of herbs tied together) for easy removal after cooking.

  • Fat Removal: After braising, the sauce may be fatty. Let it cool slightly and skim off the excess fat or refrigerate until the fat solidifies for easier removal.

  • Cooking Time: Different batches of ribs may require different cooking times. They should be tender but not completely falling apart.

  • Patience: Braising is a slow cooking method that requires patience. Rushing it won't give the same results.

  • Serving Suggestion: Serve with creamy mashed potatoes, polenta, or roasted root vegetables to soak up the rich sauce.

Creating the perfect braised short ribs may take some practice, but with these tips and tricks, you'll be well on your way to mastering a dish that is sure to impress and comfort any diner. Enjoy the delicious depth of flavor that comes with well-braised meat.

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1 Comment

Mohamed Njounkou
Jun 29

I like this post

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