RCI-MT.003.0085.001
Slow-braised Beef Short Ribs
I have modified the recipe as best I could it was originally for a saute pan and had an alternative method of cooking that said only cook on high for 60 minutes and reduce the liquids after cooking.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Heat a large, heavy-bottomed Dutch oven or braising pot over medium-high heat. Add the chopped bacon and cook until the fat renders and the bacon is crispy, about 5–7 minutes, then transfer to a paper towel-lined plate.
2
Pour off half the bacon fat, leaving about 1 tablespoon in the pot. Add the olive oil and increase heat to high.
1 minutes
3
Season the short ribs generously on all sides with salt and freshly ground pepper. Working in batches, sear the ribs in the hot fat until a deep golden-brown crust forms on all surfaces, about 3–4 minutes per side. Transfer each batch to a plate.
4
Reduce heat to medium. Add the sliced leeks, chopped carrots, onion, and celery to the pot and cook, stirring occasionally, until softened and lightly caramelized, about 10 minutes.
10 minutes
5
Stir in the minced garlic and cook for 1–2 minutes until fragrant. Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom with a wooden spoon.
6
Return the seared short ribs to the pot along with any accumulated juices. Add the reserved cooked bacon, fresh thyme springs, and bay leaf. Pour in the orange juice and chicken stock until the ribs are nearly submerged.
2 minutes
7
Bring the liquid to a gentle simmer over high heat, then reduce heat to low. Cover the pot with a lid and braise in the oven at 325°F for 2½ to 3 hours, until the meat is fork-tender and pulls away from the bones.
165 minutes
8
Remove the pot from the oven and carefully transfer the short ribs to a serving platter, keeping them warm and covered loosely with foil.
5 minutes
9
Strain the braising liquid through a fine-mesh sieve into a separate container, discarding the solids. Skim off excess fat from the surface using a fat separator or by letting it rest for 5 minutes and skimming with a spoon.
10
Return the strained braising liquid to the pot and bring to a simmer over medium-high heat. Reduce the liquid by about one-third until it achieves a rich, glossy sauce consistency, about 15 minutes.
15 minutes
11
Taste the sauce and adjust seasoning with salt and freshly ground pepper as needed. Pour the sauce over the short ribs on the serving platter, or serve on the side.