1Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Sear short ribs in batches until browned, about 6-8 minutes per batch. Transfer to a plate.
2Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Sear short ribs in batches until browned, about 6-8 minutes per batch. Transfer to a plate.
3Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Sear short ribs in batches until browned, about 6-8 minutes per batch. Transfer to a plate.
4Pour off excess fat, leaving browned bits. Reduce heat, add garlic (cut side down), cook until golden brown (1-2 minutes). Add onion, celery, carrots, and season with salt and pepper. Cook until softened (5-10 minutes). Stir in tomato paste and cook until caramelized (2-3 minutes).
5Pour off excess fat, leaving browned bits. Reduce heat, add garlic (cut side down), cook until golden brown (1-2 minutes). Add onion, celery, carrots, and season with salt and pepper. Cook until softened (5-10 minutes). Stir in tomato paste and cook until caramelized (2-3 minutes).
6Pour off excess fat, leaving browned bits. Reduce heat, add garlic (cut side down), cook until golden brown (1-2 minutes). Add onion, celery, carrots, and season with salt and pepper. Cook until softened (5-10 minutes). Stir in tomato paste and cook until caramelized (2-3 minutes).
7Add red wine, scraping up browned bits. Simmer (2-3 minutes). Stir in beef stock and thyme. Return short ribs to pot, ensuring they are submerged (add more stock if necessary). Bring to a simmer, cover, and transfer to oven.
8Add red wine, scraping up browned bits. Simmer (2-3 minutes). Stir in beef stock and thyme. Return short ribs to pot, ensuring they are submerged (add more stock if necessary). Bring to a simmer, cover, and transfer to oven.
9Add red wine, scraping up browned bits. Simmer (2-3 minutes). Stir in beef stock and thyme. Return short ribs to pot, ensuring they are submerged (add more stock if necessary). Bring to a simmer, cover, and transfer to oven.
10Cook undisturbed until ribs are tender and falling off the bone (3½ to 4 hours).
11Cook undisturbed until ribs are tender and falling off the bone (3½ to 4 hours).
12Cook undisturbed until ribs are tender and falling off the bone (3½ to 4 hours).
13Remove ribs from pot, being careful not to lose the bone. Strain the sauce for easier eating. Scatter parsley, chives, and lemon zest over ribs. Separate fat from sauce, season with salt and pepper, and serve alongside the ribs
14Remove ribs from pot, being careful not to lose the bone. Strain the sauce for easier eating. Scatter parsley, chives, and lemon zest over ribs. Separate fat from sauce, season with salt and pepper, and serve alongside the ribs
15Remove ribs from pot, being careful not to lose the bone. Strain the sauce for easier eating. Scatter parsley, chives, and lemon zest over ribs. Separate fat from sauce, season with salt and pepper, and serve alongside the ribs
Ingredients
2 tablespoons vegetable oil
2 tablespoons vegetable oil
2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1½ inches thick
5 pounds bone-in short ribs, at least 1½ inches thick
5 pounds bone-in short ribs, at least 1½ inches thick
1 Kosher salt and freshly ground pepper
1 Kosher salt and freshly ground pepper
1 Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
2 large heads garlic, halved crosswise
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
1 medium onion (about 10 ounces), chopped
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces), chopped
4 ribs celery (about 8 ounces), chopped
4 ribs celery (about 8 ounces), chopped
2 medium carrots (about 6 ounces), chopped
2 medium carrots (about 6 ounces), chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
3 tablespoons tomato paste
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups dry red wine (about half a bottle)
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
4 sprigs thyme
4 sprigs thyme
4 sprigs thyme
1 cup parsley, coarsely chopped
1 cup parsley, coarsely chopped
1 cup parsley, coarsely chopped
0.5 cup finely chopped chives
0.5 cup finely chopped chives
0.5 cup finely chopped chives
1 tablespoon finely grated lemon zest
1 tablespoon finely grated lemon zest
1 tablespoon finely grated lemon zest
Equipment
large Dutch oven
Tips
Ask for the thickest, meatiest short ribs available when purchasing, as they shrink when braised.
This recipe can be adapted to a slow cooker.
Consider cooking one or two days before serving to allow for easier fat skimming and more intensely flavored gravy.
Dusting the ribs with flour before searing is an optional addition.
If using an immersion blender to make the sauce, you can add it after blending in the cooked veggies