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Oven Braised Short Ribs

Oven Braised Short Ribs


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Serves
4
Ingredients

4 ea. bone-in short ribs (approximately 2 1/2” thick and 4” long)
Borsari Coffee rub
½ cup chopped celery
½ cup sliced carrots
¾ cup diced onion
2 ea cloves garlic
1 ea thyme sprigs
1 ea bay leaf
1 cup dry red wine
16 oz beef broth             
2 Tablespoons vegetable or canola oil
1 T salted butter

Directions

Remove the short ribs from the refrigerator 1 hour prior to cooking, this will help to expedite the braising process

Start by pre heating your oven to 275° and a stainless steel 8 qt. pot or Dutch oven over medium-medium/high heat (appx. 2 minutes)

Season the short ribs liberally with Borsari Coffee rub on all sides.  

Once the cooking vessel is hot, add your cooking oil and then place short ribs into the cooking vessel with the bone side facing up and give them about 1-2 minutes to begin searing, then add butter. Once a deep golden brown is achieved, turn them to the side and sear until the same color is achieved.  Repeat on all sides.

Once the short ribs have been seared fully, remove from the pan and reserve.  At this point, remove any excess fat/oil from the pot and add; carrots, celery, onion, herbs and bay leaf.  Sauté until soft and golden brown

Once desired color is achieved, add wine and reduce by half.  Add beef broth/stock, bring to a simmer and then return the short ribs to the vessel.  DO NOT BOIL THEM

Cover your vessel and place into your pre-heated 275° oven

Braising time should be 3-4 hours until fork tender and bones are more exposed

 

The Sauce
Carefully remove short ribs from your pot and reserve

Offset your pot over a medium flame and bring to a simmer

The fat and oil should collect on the opposite side and using a ladle, remove excess fat and discard

A finished sauce should be a medium nappe.  If too thin, use a small cornstarch slurry to thicken it
 
Tip- if you make this in advance, you can simply cool the sauce overnight and then you will be able to remove the fat from the top once it becomes solid
 
These can be served over any mash, puree or roast of root vegetables