Braised Short Ribs

Short ribs are the cut that rewards patience. Searing them hard in a Dutch oven first builds a fond on the bottom that becomes the backbone of the braising liquid, and a light dusting of flour during the second sear thickens the sauce as the ribs cook. Onion, carrot, and celery cover the classic mirepoix, while a can of tomato sauce sneaks in body and a faint sweetness that balances the rich beef.

Two hours under the lid is what turns short ribs from chewy to spoon-tender. The collagen in the meat melts down into the liquid, leaving the beef pulling apart at a glance and the sauce coated in natural gelatin that thickens as it cools. Don’t rush the sear; if the ribs aren’t deeply browned before the liquid goes in, you won’t get the same depth in the finished sauce. Serve over mashed potatoes, buttered noodles, or polenta to catch the gravy.

Pro Tips

• Pat the ribs completely dry with paper towels before searing. Wet meat steams instead of browning.
• Brown in batches rather than crowding the pan. A crowded pan drops the temperature and stews the meat instead of searing it.
• The flour goes on after the first sear. Sprinkled directly on the cooked surface, it toasts a little before the liquid hits.
• Let the finished braise rest 20 minutes before serving so the meat reabsorbs its juice. Ribs eaten straight from the pot taste drier than those given a quiet rest.

Variations

• Swap a cup of dry red wine for some of the boiling water for a deeper, European-style braise.
• Add a couple of sprigs of fresh thyme and a bay leaf to the pot for an aromatic backbone.
• Brown bacon or pancetta in the pot first and use the rendered fat as the sear medium for extra savor.