Beef short ribs are the meaty ends of the beef ribs from the rib, chuck, and brisket portion. Short ribs are sold in slabs of varying lengths and widths. Unlike back ribs, which are of more bone than meat, short ribs offer a good amount of fat, it is best to brown the ribs before cooking to render more fat and intensify the meat flavors. There are two cuts of short ribs, English and flanken. English-cut ribs have one section of rib bone; flanken-cut ribs have multiple bone segments; either style will work. By substituting different dry rubs or herb pastes, 587, for the herbs and salt in this basic recipe, you can produce a host of variations. You can also change the vegetables and the braising liquid.
Preheat the oven to 350 degrees F.
Pat dry:
3 pounds beef short ribs, excess fat trimmed
Season with:
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon dried herbs (marjoram, oregano, rosemary, savory thyme, or sage)
Heat in a Dutch oven or large heavy ovenproof skillet over medium-high heat:
2 tablespoons vegetable oil, beef fat, or bacon fat
Heat in a Dutch oven or large heavy ovenproof skillet over medium-high heat:
Add the ribs in batches, being careful not to crowd the pot, and brown well on all sides. Remove the ribs with a slotted spoon. Pour off all but about 2 tablespoons fat from the pot. Add and cook, stirring, over medium heat just until the vegetables begin to color, about 10 minutes:
2 cups chopped onions
½ cup chopped celery
½ cup chopped carrots
3 tablespoons chopped garlic
1 ½ teaspoons black pepper
½ teaspoon salt
Pinch of dried herbs (the same herb used to season the meat)
Add the ribs in batches, being careful not to crowd the pot, and brown well on all sides. Remove the ribs with a slotted spoon. Pour off all but about 2 tablespoons fat from the pot. Add and cook, stirring, over medium heat just until the vegetables begin to color, about 10 minutes:
Add and bring to a boil:
1 ½ cups beef or poultry stock or broth
Add and bring to a boil:
Return the short ribs to the pot. Add:
2 to 3 bay leaves
Cover and bake until the ribs are tender and the meat pulls away easily from the bone, 1 ½ to 2 hours. Remove the ribs to a platter and cover to keep warm. Skim off any fat from the surface of the liquid, and reduce over high heat until the sauce is syrupy. Serve the ribs with the sauce.
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