Braised food

Best Braised Ribs – How to Make Braised Ribs

ANDREW BUI

Does anything wow quite the way braised ribs do? They feel really fancy when dining out, but here’s a secret: ribs are pretty easy to make at home. It’s the perfect dish to prepare in company when it’s cold and you want to stay indoors.

Wondering what to serve with short ribs? We love it with creamy dishes like polenta or mashed potatoes, or accompanied by a savory salad, like our fennel or beet salads. Finish your meal with a dessert worthy of short ribs, such as our tarte tatin or our pots of chocolate cream.

Don’t panic over the forty cloves! That’s about three heads (and it’s OK to add a little more or a little less – we won’t count). The simple little celery salad helps liven things up at the end – it’s not to be missed!

One of the best things about short ribs is that they get better over time. Prepare them up to 3 days in advance and reheat them in the oven at 200º to maintain their tender perfection. Got leftovers? Shred the meat and turn it into tacos or a sandwich for that next-day meal you’ve been looking forward to.

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Yields:

4

Preparation time:

0

hours

30

minutes

Total time:

4

hours

15

minutes

1 tbsp.

extra virgin olive oil

8


bone-in short rib pieces (4-5 lbs total)

Freshly ground black pepper

3


garlic heads, halved crosswise, one clove reserved

1


yellow onion, halved and thinly sliced

4


carrots, cut into 2″ pieces

4


celery stalks, cut into 2-inch pieces, plus leaves for garnish

1


28 oz. tin of whole peeled tomatoes

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  1. Preheat the oven to 300°F. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season short ribs all over with salt and pepper. Add the short ribs to the pan, in batches if necessary, and cook until nicely browned on all sides, about 2 minutes per side. Transfer the short ribs to a plate.
  2. Pour all but 2 tablespoons of fat from the pan. Add garlic, cut side down, and cook, undisturbed, until golden, about 1 minute. Add the onion, carrots and celery and season with salt and pepper. Cook, stirring often, until beginning to soften, about 5 minutes. Add the tomato paste and bay leaves and cook, stirring, until they begin to blacken around the edges of the pan, about 2 minutes.
  3. Add the tomatoes and their juice, breaking up the tomatoes with your hands as you add them, and stir to combine. Add broth and wine and bring to a boil. Nestle short ribs among vegetables. Cover and transfer the pan to the oven. Bake, stirring and turning the short ribs as needed halfway through cooking, until the meat is very tender, 3 to 3.5 hours. Short ribs can be prepared up to 3 days in advance. Reheat over medium heat.
  4. Just before serving, chop together the remaining garlic clove and celery leaves and place in a small bowl. Add lemon juice and zest, season with salt and pepper and toss to combine. Serve short ribs and vegetables topped with celery mixture.

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braised short ribs with 40 cloves of garlic in a casserole dish

ANDREW BUI

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