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French · Dinner
Slow-Braised Short Ribs
A Sunday project: three hours of low heat for fall-apart beef.
210 min
6 servings
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302
Instructions
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1
Salt the ribs and sear hard on every face in a Dutch oven. Work in batches.
2
Soften the aromatics, then caramelize the tomato paste until brick red.
3
Deglaze with wine and reduce by half; return ribs with stock to nearly cover.
4
Cover and braise at 325°F for 3 hours, until a fork slides out with no resistance.
180m
5
Skim the fat, reduce the braising liquid to a glaze, and spoon over.