Braised Short Ribs

Also written for Instant Pot (2 to wash), Slow Cooker (4 to wash).

The table

Preheat the oven to 325°F (160°C)
5 lb(2.3 kg; cut in 3-in lengths)bone-in beef short ribsseasonsear in a Dutch ovensoftenbraise 325°F 3 hr
1 Tbskosher salt
2 tspblack pepper
2 Tbsvegetable oil
2 large(chopped)yellow onions
2 large(chopped)carrots
2 ribs(chopped)celery
6 clovesgarlic
3 Tbstomato paste
3 cups(710 mL; most of a bottle)dry red wine
4 cups(950 mL)beef stock
6 sprigsthyme
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.

Pans and tools

Before anything else

2season

3sear in a Dutch oven

goes in with what step 2 made

4soften

goes in with what step 3 made

5braise 325°F 3 hr

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 3 hr3 of 4 steps give no time
Needs you
none given
If you get it wrong
Forgiving — the sauce is the tight part: it reduces with the lid off, and there is no unreducing it once it has gone past
What you'll wash
One thing — the Dutch oven
Does it keep
4 days — the fat sets to a lid you lift off cold, and the meat under it is better than it was hot

  1. season

    not timedfrom the start

  2. sear in a Dutch oven

    not timedfrom the start

  3. soften

    not timedfrom the start

  4. braise 325°F 3 hr

    3 hrwalk away(we think)from the start

You'll need Dutch oven · oven

Goes with

See how it is written
>> title: Braised Short Ribs
>> category: Stews & Braises
>> tags: beef, wine, oven, braise, sunday dinner
>> counters: Meat and Three, One Pot
>> servings: 6
>> time: 4 hr
>> slack: forgiving — the sauce is the tight part: it reduces with the lid off, and there is no unreducing it once it has gone past
>> washing-up: the Dutch oven
>> keeps: 4 days — the fat sets to a lid you lift off cold, and the meat under it is better than it was hot

Preheat the #oven{} to 325°F (160°C).

Season @bone-in beef short ribs{5%lb}(2.3 kg; cut in 3-in lengths) with @kosher salt{1%Tbs}, @black pepper{2%tsp}.

Sear @&(~1)seasoned short ribs{}, @vegetable oil{2%Tbs} in a #Dutch oven{}.

Soften @yellow onions{2%large}(chopped), @carrots{2%large}(chopped), @celery{2%ribs}(chopped), @garlic{6%cloves}, @tomato paste{3%Tbs} with @&(~1)seared short ribs{}.

>> step: braise 325°F 3 hr
Braise @&(~1)pot{} with @dry red wine{3%cup}(710 mL; most of a bottle), @beef stock{4%cup}(950 mL), @thyme{6%sprigs} for ~{3%hr}.