By Casa de Suna
Published Feb 09
Is there anything better than a beautifully braised short rib?
From the cognac to the thyme, this is the dish to go for when you’re looking for both, depth of flavor and a hearty, filling portion. For the best results, we always opt for an English-style cut, and recommend really taking to the time deeply sear each side–we promise it’s worth the extra effort.
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How to Make It
Difficulty: Easy
Overall Time: 3 hrs 20 min
Prep Time: 50 min
Cook Time: 2 hrs 30 min
Serves: 4 to 6
INGREDIENTS
- 4 lbs (1.81 kg) bone-in English-style beef short ribs, cut crosswise into 4 to 6-inch pieces
- 2 tsp kosher salt, divided
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- 2 medium carrots, peeled and chopped
- 1 celery stalk, chopped
- 1 yellow onion, chopped
- 3 garlic cloves, crushed
- 2 tbsp all-purpose flour
- 1 tbsp tomato paste
- 2 tbsp cognac
- 1 ½ cups dry red wine, preferably Cabernet Sauvignon
- 2 cups good-quality no-salt-added beef broth
- 2 large thyme sprigs, plus extra for garnish
- 1 sage sprig, about 6 to 9 leaves, plus extra for garnish
- 1 bay leaf
- 1 tsp black peppercorns
INSTRUCTIONS
- Arrange rack in bottom third of oven. Preheat to 325°F.
- Pat ribs dry with paper towel. Season with 1 ½ tsp salt. Heat a large, ovenproof pot over medium-high heat. Add oil, then half the ribs. Cook, turning occasionally, until browned on all sides, approximately 10 to 14 minutes. Transfer to a large plate. Repeat with remaining ribs.
- Discard fat from the pot, then return to medium heat. Add butter. Once melted, add carrots, celery, onion, and garlic. Cook, stirring occasionally, until onions have softened, about 6 to 8 minutes. Stir in flour and tomato paste to coat. Cook for 1 minute. Stir in cognac until combined, then the wine. Boil and then reduce the heat to medium-low. Simmer until the scent of alcohol burns off, about 3 to 4 minutes. Stir in the broth, thyme, sage, bay leaf, and peppercorns. Return ribs to the pot (with any juices). Bring to a boil over medium-high heat, then cover with lid. Transfer to bottom third of oven. Cook until ribs are very tender, approximately 2 hours and 30 minutes to 3 hours.
- Transfer short ribs to a large platter. Carefully strain braising liquid through a fine-mesh sieve over a large bowl. Stir in remaining ½ tsp salt. Adjust seasoning, if needed.
- To serve, garnish ribs with thyme and sage sprigs. Serve sauce spooned over ribs. Serve alongside mashed potatoes or seasonal vegetables.
