Top | Main Dishes
Braised Beef Short Ribs (ATK)
(recipe, Katie Hickey)
Make sure that the ribs are at least 4 inches long and 1 inch thick. If boneless ribs are unavailable, substitute 7 pounds of bone-in beef short ribs at least 4 inches long with 1 inch of meat above the bone. To remove the meat from the bone, see the illustrations below. We recommend a bold red wine such as Cabernet Sauvignon or Côtes du Rhône. The test kitchen’s preferred brand of beef broth is Pacific. Serve with egg noodles, mashed potatoes, or roasted potatoes.
- 3½ lb. boneless short ribs , trimmed of excess fat (see note and technique below)
- Kosher salt and ground black pepper
- 2 Tbsp. vegetable oil
- 2 large onions , peeled and sliced thin from pole to pole (about 4 cups)
- 1 Tbsp. tomato paste
- 6 medium garlic cloves , peeled
- 2 cups red wine (see note)
- 1 cup beef broth
- 4 large carrots , peeled and cut crosswise into 2-inch pieces
- 4 sprigs fresh thyme
- 1 bay leaf
- ¼ cup cold water
- ½ tsp. unflavored powdered gelatin
- 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.
- 2. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.) Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high, add wine and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes. Add broth, carrots, thyme, and bay leaf. Add beef and any accumulated juices to pot; cover and bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2½ hours.
- 3. Place water in small bowl and sprinkle gelatin on top; let stand at least 5 minutes. Using tongs, transfer meat and carrots to serving platter and tent with foil. Strain cooking liquid through fine-mesh strainer into fat separator or bowl, pressing on solids to extract as much liquid as possible; discard solids. Allow liquid to settle about 5 minutes and strain off fat. Return cooking liquid to Dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes. Remove from heat and stir in gelatin mixture; season with salt and pepper. Pour sauce over meat and serve.