BEST Braised Short Ribs Recipe

Prep and chop all ingredients first. Preheat oven to 350℉.

In a medium pot, add wine and bring to a gentle boil. Uncovered, let wine gently boil and reduce by about half. This should take about 10-15 minutes over medium-high heat. When reduced, set aside.

Lightly dredge short ribs in flour mixed with salt and pepper.

Preheat a large (6-quart or larger) oven-safe pot or Dutch oven over medium heat. Once preheated, add about 2 tablespoons of flavorless oil.

Add as many short ribs as possible to the pot in a single layer, not touching each other. Let sear on side #1 for 1-2 minutes until light golden. Flip. Sear on side #2 for 1-2 minutes until light golden. Don’t worry about searing the other sides. Set aside, and finish searing the rest of the short ribs in batches, adding a little more oil each time.

Leaving drippings from the beef in the pot, add shallots, carrots, celery, leek, garlic, parsley, thyme, bay leaves, tomato paste, and olive oil. Add salt and pepper if desired, keeping in mind the reduced broth is somewhat salty. Sauté mixture for 3-4 minutes over medium-high heat until fragrant.

Add in short ribs, wine, and broth. Do not stir. Cover and bring to a boil.

Once boiling, place in the oven, covered and undisturbed, for 2 hours and 30 minutes.

Use a spatula to gently remove short ribs from the braising liquid, setting aside on a baking sheet or plate.

Strain braising liquid through a fine mesh sieve into a large pot.

Gently boil the liquid, uncovered, over medium-high heat for 60-80 minutes, until it reduces by about two-thirds (or until there is 1 quart of sauce left). Stir occasionally.

Add short ribs back into the sauce, cover, and warm through on low heat for 5-10 minutes before serving.