Braised Short Ribs

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 hrtwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 4 hr.

  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(read off the step)from the start

The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

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
>> servings: 6
>> time: 4 hr
>> step.5: braise 325°F 3 hr

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{}.

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}.