How to Braise Ribs

Prepare plenty of braised ribs as this method of cooking meat results in tender, flavorful ribs that are hard to stop eating. Making this comfort food dish is a somewhat lengthy process, but the actual preparation will not take up a lot of your time. Buy the ribs at least a day ahead of time to allow for marinating them overnight. Mash some red bliss potatoes and prepare a green salad to create a meal as pleasing to the eye as the palate

Things You'll Need

• Beef short ribs
• Olive oil
• Lemon juice
• Red wine
• Two cloves of garlic, minced
• Two carrots, chopped
• Two stalks of celery, chopped
• One large onion, chopped
• Bay leaves
• Rosemary
• Thyme
• Salt and pepper
• Ovenproof pot with lid

Instructions

1. Marinade the ribs overnight in a mixture of wine, olive oil, lemon juice and herbs. Drain the liquid, and put it aside for later use. Preheat your oven to 350 degrees F.

2. Heat several tablespoons of olive oil in a Dutch oven or other ovenproof pot, and brown both sides of the ribs. Cook only as many as will fit singly in the bottom of the pan, at a time.

3. Remove the ribs and most of the fat from the pot. Add the chopped vegetables, garlic and herbs, and saute until the vegetables are soft.

4. Replace the ribs in the pot, arranging them, as before, on the bottom of the pot and in successive levels, as necessary. Pour the marinating liquid over the ribs; then tightly cover the pot, and place it in the oven.

5. Bake the ribs for approximately three hours, or until the meat is falling off the bones. Turn them several times during the cooking process.

6. Remove the ribs, and place them on a warmed platter. Reduce the liquid in the pot; stirring it over medium heat until it begins to thicken. Pour this sauce over the ribs, or serve it in a tureen.

Tips & Warnings

• Preparing this dish ahead of time actually enhances the flavor of the ribs.

• If you prefer a thicker gravy, add a roux made of flour and water to the reduced liquid, and continue cooking it until it returns to a boil.

• Balsamic or wine vinegar can be used in place of the wine in the marinade.

• When preparing raw meat for cooking, be sure to wash your hands and your work surfaces thoroughly.

References

• "Bon Apetit"; Braised Short Ribs with Carrots and Onions; 1997
• "Gourmet"; Braised Beef Short Ribs; 1997
• "Fine Cooking"; Red Wine Braised Short Ribs; Susie Middleton; 2009