Braised Boneless Short Ribs

READY IN: 2hrs 50mins
Recipe by DrGaellon

From Cook's Illustrated magazine, Feb 09. Use a bold red wine like a Cabernet Sauvignon or Cotes du Rhone. Serve with egg noodles, mashed potatoes or roasted potatoes.

Top Review by paulcarlisle_9309725

Very good. You can make it even better by making your own beef stock with the bones. Either remove them yourself or ask the butcher for them if buying boneless. Smear them with a little oil and a couple tablespoons of tomato paste; roast them for an hour at 400 F; put in a pot with twice their weight in cold water (about a gallon for 4 pounds of bones) and bring up almost to a boil, then simmer for about 6 hours. You can also add some peppercorns, parley stems, a bay leaf or two and some mirepoix. Use this instead of canned stock, and freeze any that's left over. It is vastly superior to the commercial stuff.

You can probably skip the gelatin in the recipe if you do this, since the bones will add a good deal of their own to the party.

Ingredients Nutrition


  1. Place oven rack in upper-middle position and preheat to 300°F Pat beef dry with paper towels. Stir together salt and pepper and sprinkle over beef. Heat 1 tbsp oil in Dutch oven until smoking. Add half of beef and cook without moving, 4-6 minutes, until well browned. Turn beef over and cook second side until well browned, another 4-6 minutes. If fat begins to smoke, reduce heat. Transfer beef to medium bowl. Repeat with remaining oil and beef.
  2. Reduce heat to medium, add onion, and cook, stirring often, until softened and barely browned, 12-15 minutes. (If onions darken too quickly, add 1-2 tbsp water to pan.).
  3. Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook unitl fragrant, 30-60 seconds. Turn heat up to medium-high, add wine, and simmer, scraping up fond from sides and bottom. Simmer until reduced by half, 8-10 minutes. Add beef broth, carrots, thyme, and bay leaf. Add beef and any juices in the bowl. Cover and bring to a simmer. Transfer to oven and cook 2 to 2½ hours, turning meat twice with tongs during cooking. When done, a fork will slip easily in and out of meat.
  4. Place water in a small bowl and sprinkle with gelatin. Let stand 5 minutes. Using tongs, transfer meat and carrots to serving platter; tent with foil. Strain cooking liquid through a fine strainer into a fat separator. Press on solids to extract as much liquid as possible, then discard solids. Allow to settle, then strain off fat. Return liquid to Dutch oven and reduce to 1 cup over medium heat, 5-10 minutes. Remove from heat and stir in bloomed gelatin; season with salt and pepper to taste. Pour sauce over meat and serve.

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