dinner · gluten-free · dairy-free
Classic braised short ribs
Old-school, deeply seared short ribs braised for hours with tomato paste, vegetables, herbs and rich stock, with the braising liquid reduced into the sauce.
- Time
- 240min
- Steps
- 6
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
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Method
-
1
Season the ribs a day ahead and refrigerate uncovered.
-
2
Sear in batches in a heavy pot, taking your time to get a deep brown crust on all sides, about 20 minutes. Remove.
-
3
Cook the tomato paste in the fat for 2 minutes, add the vegetables and garlic and scrape up the brown bits.
-
4
Add the wine and reduce by half, then the stock and herbs. Return the ribs.
-
5
Cover and braise at 160°C (325°F) for 3 hours until tender.
-
6
Lift out the ribs, strain and skim the liquid, and reduce to a glossy sauce. Return the ribs to glaze. Serve with mashed potatoes or polenta.
