Braised Beef Short Ribs

Instructions

1. Step 1

   Preheat the oven to 160°C.

   Cookware: oven

2. Step 2

   Season the dry short ribs evenly with the salt and black pepper.

   Ingredients used: 1800.0 gr Beef Short Rib, 3.0 gr Black Pepper, 12.0 gr Fine Salt

   Cookware: plate

3. Step 3

   Heat the olive oil in the Dutch oven over high heat. Sear the ribs in batches until deeply browned on all sides, transferring each batch to the plate.

   Timer: 15 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven, plate, tongs

4. Step 4

   Reduce to medium heat. Add the onion, carrot, and celery, then cook until softened and lightly browned.

   Timer: 8 min (fixed)

   Ingredients used: 180.0 gr Carrot, 120.0 gr Celery, 250.0 gr Onion

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Stir in the garlic and tomato paste. Cook until the tomato paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 16.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Pour in the red wine and scrape up the browned residue. Simmer over medium heat until the wine has reduced by about one-third.

   Timer: 8 min (fixed)

   Ingredients used: 500.0 ml Dry Red Wine

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Add the beef stock, thyme, and bay leaves, then return the ribs and their collected juices to the pot. Bring the liquid to a gentle simmer over medium heat.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 600.0 ml Beef Stock, 4.0 gr Thyme

   Cookware: Dutch oven, tongs

8. Step 8

   Cover the Dutch oven and transfer it to the oven. Braise until the meat is very tender and yields easily when pierced.

   Timer: 165 min (fixed)

   Cookware: Dutch oven, oven

9. Step 9

   Transfer the ribs to the plate. Discard the thyme stems and bay leaves, then skim excess fat from the braising liquid.

   Timer: 5 min (fixed)

   Cookware: Dutch oven, plate, spoon, tongs

10. Step 10

    Simmer the braising liquid uncovered over medium heat until it lightly coats a spoon. Return the ribs to the sauce and heat through before serving.

    Timer: 12 min (fixed)

    Cookware: Dutch oven, tongs, wooden spoon