Philabundance Community Kitchen’s Braised Short Ribs Recipe
This short ribs recipe, provided by our new Philabundance Community Kitchen Chef Instctor Hugo Campos, calls for a standard braising technique our students will learn in the program this semester. Test it out in your own kitchen and let it warm you up this winter!
Classic Braised Short Ribs
5 pound bone-in beef short ribs* cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
3T vegetable oil
4c low-salt beef stock
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3T all-purpose flour**
1T tomato paste
3c stock of choice
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
*Looking for a heart-healthy option? Consider subbing the short ribs for a leaner round or chuck beef.
**Need it gluten-free? Substitute the all-purpose flour for another starch like potato or corn.
- Heat oven to 350°F. Season short ribs with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat.
- Working in two batches, brown short ribs on all sides (about 8 minutes per batch).
- Transfer short ribs to a plate. Pour off all but three tablespoons of drippings from pot.
- Add onions, carrots and celery to pot and cook over medium-high heat, stirring often, until onions are browned (about 5 minutes).
- Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, (2 to 3 minutes).
- Stir in stock, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half (about 25 minutes).
- Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender (2 to 2.5 hours).
- Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
- Serve in shallow bowls over mashed potatoes with sauce spooned over.