Braised Short Ribs

Name: Braised Short Ribs
Yield: Serves 6 to 8, with either the risotto or fregola
Cuisine: Italian
Ingredients: Brown or roasted chicken stock, as needed (see Special Ingredients); 1 (14-ounce/400 g) can crushed tomatoes (or whole peeled tomatoes, hand-crushed); ¼ cup (60 ml) extra-virgin olive oil; ¾ cup (180 ml) red wine vinegar; ½ cup (60 g) garlic cloves, peeled; 3 large onions, chopped; 4 stalks celery, chopped; 2 medium carrots, peeled and chopped; 1 sprig rosemary; Kosher salt; 5 pounds (2.3 kg) bone-in beef short ribs, trimmed of fat (especially around the bones); 1 cup (240 ml) dry red wine; 4 sprigs thyme

Preparation info

Serves
6 to 8
, with either the risotto or fregola

Difficulty
Complex

Appears in

Peace, Love, and Pasta

By Scott Conant

Published 2021

About

Ingredients

5 pounds (2.3 kg) bone-in beef short ribs, trimmed of fat (especially around the bones)
Kosher salt

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Preheat the oven to 400°F 205°C).

In a large braising pan, lightly season the trimmed short ribs with salt and sear them on both sides until golden brown, 10 to 12 minutes. Set aside.

Heat the olive oil in a large sauté pan set over medium-high heat, then add the garlic