Braised Beef Short Ribs with Cider-Herb Reduction

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Some home cooks think that cooking beef short ribs requires a culinary degree, but they’re totally mistaken. Tender, succulent ribs are one of the easiest meats to cook. This simple recipe yields slow-cooked ribs that are flavorful and finger-licking, falling-off-the-bone good. The sharpness of the cider vinegar in the sauce is contrasted with the sweetness of just a touch of honey. Look for flanken-style short ribs, which are ribs that have been cut across the bone, with each piece containing three or four small bone sections and lots of meat. This dish is a great example of how, when it comes to cooking, less is often more. You don’t need dozens of ingredients to make an amazing dish. There’s even a good chance you already have everything you’ll need for this dish in your pantry. Just go out and get yourself some ribs!

Ingredients

  • 6 flanken-style short ribs, about lb (1.25 kg) total weight
  • Kosher salt and freshly ground pepper
  • 4 cloves garlic, minced
  • ½ cup (4 fl oz/125 ml) cider vinegar
  • 1 can (6 oz/185 g) tomato paste
  • ½ cup (4 fl oz/125 ml) dry red wine
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 heaping tablespoon pure raw honey
  • 1 teaspoon extra-virgin olive oil

Method

Preheat the oven to 400°F (200°C).

Season the short ribs with ½ teaspoon salt and ¼ teaspoon pepper and then rub the ribs with the garlic. Place the ribs in a single layer in a large baking dish or pan.

In a bowl, whisk together the vinegar, tomato paste, wine, oregano, basil, honey, and oil. Pour the marinade over the ribs. You can cover and marinate in the fridge overnight or cook straightaway.

Cover the baking dish with aluminum foil and transfer to the oven. Immediately reduce the oven temperature to 350°F (180°C) and cook for 2½ hours. Turn the oven off but keep the ribs in the oven for 1 hour longer (they will really soften up during this time!).

Remove the ribs from the oven and serve right away. Alternatively, let cool completely, transfer to an airtight container, and refrigerate for up to 4 days or freeze for up to 1 month. If frozen, thaw overnight in the fridge. To serve, reheat in a preheated 300°F (150°C) oven until hot. That’s it. How easy is that?