Braised Short Ribs
Short ribs look impressive, but most of the time spent making them is the low and slow braise. This version has lots of onions for a naturally sweet touch. Although this meal is delicious anytime, the flavors really pop the day after braising, making this the perfect make-ahead meal.
Smarts: If you don't want to use wine in your braise, substitute pomegranate juice.
- Onions, large white - 3 , thinly sliced
- Garlic - 6 cloves , minced
- Rosemary, fresh - 2 tsp , minced
- Parsley, fresh - 2 Tbsp , for garnish
- All-purpose flour - 1 Tbsp
- Salt - 1 1/2 tsp
- Black pepper - 1/2 tsp
- Short ribs, bone-in - 5 lbs (sub 3 lbs boneless short ribs)
- Oil, cooking - 2 Tbsp
- Tomato paste - 1 Tbsp
- Brown sugar - 2 Tbsp
- Vinegar, apple cider - 1/4 cup
- Beef broth / stock - 1 cup
- Red wine, like pinot noir - 1 cup (sub pomegranate juice)
In a large bowl, combine flour, salt and pepper. Add in short ribs and toss until each piece is coated in the mixture.
In a large stockpot or Dutch oven, heat cooking oil over medium-high heat. When oil is shimmering, brown short ribs in batches (do not overcrowd pan), 3-4 minutes per side. Remove meat and set aside.
Return pan to stove and lower heat to medium-low. Add onions and saute, stirring often, until softened and golden brown, ~20 minutes. If onions start to stick, add a little water and stir.
Add garlic and saute for one minute. Add tomato paste and brown sugar and saute for one minute more.
To onions, add vinegar, broth, wine (or pomegranate juice) and rosemary. When sauce begins to simmer, reduce heat to low and cover. Simmer for 3 hours until meat is tender but not falling apart. (Alternatively, transfer pot to oven heated to 325 degrees and braise for 2 1/2 - 3 hours.)
Remove ribs from pan and cover with foil so they stay warm. Let sauce continue simmering and reduce until thick, ~15 minutes. Season sauce with some salt and pepper.
Serve short ribs topped with onions and sauce, and garnish with fresh parsley. Enjoy!