Braised Boneless Short Ribs

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 3 1/2 lbs boneless beef short ribs, trimmed of excess fat or 7 lbs bone-in beef short ribs, bones removed and trimmed of excess fat and gristle
• 2 tablespoons vegetable oil
• 4 cups thinly sliced onions (2 large onions)
• 1 tablespoon tomato paste
• 6 medium garlic cloves, peeled
• 2 cups red wine
• 1 cup beef broth
• 4 large carrots, peeled and cut crosswise in 2-inch pieces
• 4 sprigs fresh thyme
• 1 bay leaf
• 1/4 cup cold water
• 1/2 teaspoon gelatin powder

Recipe

• 1 place oven rack in upper-middle position and preheat to 300°f pat beef dry with paper towels. stir together salt and pepper and sprinkle over beef. heat 1 tbsp oil in dutch oven until smoking. add half of beef and cook without moving, 4-6 minutes, until well browned. turn beef over and cook second side until well browned, another 4-6 minutes. if fat begins to smoke, reduce heat. transfer beef to medium bowl. repeat with remaining oil and beef.
• 2 reduce heat to medium, add onion, and cook, stirring often, until softened and barely browned, 12-15 minutes. (if onions darken too quickly, add 1-2 tbsp water to pan.).
• 3 add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes. add garlic and cook unitl fragrant, 30-60 seconds. turn heat up to medium-high, add wine, and simmer, scraping up fond from sides and bottom. simmer until reduced by half, 8-10 minutes. add beef broth, carrots, thyme, and bay leaf. add beef and any juices in the bowl. cover and bring to a simmer. transfer to oven and cook 2 to 2½ hours, turning meat twice with tongs during cooking. when done, a fork will slip easily in and out of meat.
• 4 place water in a small bowl and sprinkle with gelatin. let stand 5 minutes. using tongs, transfer meat and carrots to serving platter; tent with foil. strain cooking liquid through a fine strainer into a fat separator. press on solids to extract as much liquid as possible, then discard solids. allow to settle, then strain off fat. return liquid to dutch oven and reduce to 1 cup over medium heat, 5-10 minutes. remove from heat and stir in bloomed gelatin; season with salt and pepper to taste. pour sauce over meat and serve.