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A plate of beer braised short ribs
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Short ribs

Prep Time30 minutes
Cook Time3 hours
Total Time6 hours 44 minutes
Course: Main Dish
Cuisine: French
Servings: 6 servings
Author: Zoe Morman

Ingredients

For the Short Ribs:

  • Two packs of Short Ribs
  • Salt
  • Pepper
  • Two teaspoons of cumin
  • Two teaspoons of paprika

For Marinade:

  • Two carrots
  • Three stalks of celery
  • one onion
  • About six garlic cloves
  • Two tablespoons of Herbs de Provence
  • Two tablespoons of Sofrito
  • Four cups of Red Wine
  • Parsley
  • Cilantro
  • Bay leaf
  • Quarter cup of Brandy

For Braising:

For Sauce:

  • Two tablespoons of cornstarch
  • Enough water to dilute cornstarch and create a milky thickness

Instructions

  • Day before cooking.  
  • To begin, take the short ribs and season with salt, pepper, paprika, powdered garlic, and cumin. Place ribs in a ziplock bag and let rest overnight.

Day of cooking.

  • Preheat the oven to 350 degrees.
  • Peel and thinly slice two carrots, one onion, 4 cloves of garlic, and three stalks of celery.
  • Place in a bowl or Mason Jar.  
  • I am Puerto Rican and I put sofrito in everything, so add two tablespoons of sofrito to the bowl. If you do not want to add the sofrito you do not have to.
  • Add three cups of wine along with the rest of the ingredients for the marinade to the vegetables and set them aside.
  • In a deep kettle or saucepot, render the fat of two slices of bacon.
  • Once the bacon is crispy but not burned, remove the bacon.
  • Sear the short ribs for about two minutes on each side.
  • Once the short ribs are seared, remove the ribs and set them aside.
  • Add the wine with vegetables and reduce it to half.
  • With a spoon, carefully remove any excess oil that boils to the top.
  • Place the short ribs back into the kettle and cover.
  • Place pot into the oven.
  • Cook in the oven for about three hours, checking on them every 30 minutes. The ribs are done when tender to the pierce of a knife and connective tissue almost melted.

Finishing and Sauce

  • Remove the short ribs from the saucepot and set them aside.
  • Place the kettle onto the stove and bring it to a low boil.
  • Skim the sauce off excess oil with a spoon.
  • Mix one tablespoon of cornstarch or arrowroot with about one tablespoon of water. Slurry should have a milk-like consistency.
  • Pour slurry into the sauce and mix continuously.
  • Allow about a minute or so of boiling to see a difference in the thickness of the sauce.

Notes

SAUCE
  1. If the sauce is still too runny make another slurry, except this time add a small amount at a time and allow each addition to cooking for about a minute. Once you get to your desired thickness, add short ribs back to the sauce