Slow-Braised Beef Short Ribs

Ingredients

• 4 lbs bone-in beef short ribs
• 2 tbsp rice flour
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (or extra broth)
• 2 tbsp tomato paste
• 2 bay leaves

Method

1. 1

   Toss short ribs with rice flour. Heat olive oil in a large Dutch oven over medium-high heat and brown the ribs on all sides, about 8-10 minutes total, then remove.

2. 2

   Add onion and carrots, cooking 5-6 minutes until softened, then stir in garlic and tomato paste.

3. 3

   Return the ribs to the pot, add broth and wine until the ribs are submerged about three-quarters of the way — braising them bone-in like this, mostly but not fully covered, lets the collagen around the bone slowly break down into the sauce instead of staying tough and chewy.

4. 4

   Add bay leaves, bring to a simmer, cover, and braise in a 325°F oven (or on the stovetop) for 2.5-3 hours until the meat is fork-tender.

5. 5

   Skim excess fat from the surface before serving.