What is braising? What are short ribs? Why are they so flavorful? And how do I make them? In this recipe we will cover it all!
What Is Braising? Braising is a cooking method in which the meat is browned in fat (such as butter or cooking oil), then covered and cooked on low heat for a long time in a small amount of liquid, such as broth, water, wine, or a combination of liquids. - Better Homes & Gardens
What are short ribs? Short ribs are found on menus in many different restaurants, and you can even cook them at home. These ribs come from the beef chuck of an animal, and consist of the ends of the ribs near the breastbone. These narrow cuts of beef are shorter than traditional ribs, so they don’t make for good steak. The meat off of these bones isn’t as tender as the meat of a steak, but it has much more flavor. - Bull and Burbon
Why the flavor? In terms of flavor, short ribs fall somewhere between the flavors of the chuck and the rib cuts. They have a beefy flavor supplemented with rich marbling, making them an ideal comfort food. - Bull and Burbon
Are you ready to make some short ribs? See our NY Times inspired recipe below.
STOUT Garlic Braised Short Ribs
We found this recipe on NY Times Cooking and quickly fell in love with it after we added our "STOUT touch". Last fall we made Bloody Mary's in the morning while we made this. Popped it into the Slow Cooker and it was great for the games!
This is an excellent alternative to turkey and ham during the holidays. The recipe can also be switched over to slow cooker if you're looking for an easy Sunday fall dish.
We promise it will be a crowd pleaser. Who doesn't love easy and delicious short braised ribs?These are done on the stovetop in a large Dutch oven and have a smoky kick to them with the STOUT Bloody Mary mix.
At the meat counter ask for the thickest, meatiest ribs available as they tend to shrink quite a bit once braised.
1 cup STOUT Bloody Mary Mix
5 pounds bone-in short ribs, at least 1 1/2 inches thick
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 ripe tomatoes
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
4 sprigs thyme
- 1 cup parsley, coarsely chopped
- ½ cup finely chopped chives
1 tablespoon finely grated lemon zest
2 tablespoons vegetable oil
Heat 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. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Add in STOUT Bloody Mary Mix. Bring to a simmer, then cover and transfer to oven.
Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.