How to Braise Short Ribs with Thyme & Rosemary

Rosemary and thyme are hearty herbs for braised short ribs.

Braised ribs are known for their tenderness after marinating and cooking for many hours. Though the dish takes time to prepare, the actual preparation and hands-on work is relatively little. Braising ribs in rosemary and thyme makes for a hearty, fragrant meal. Add this to my Recipe Box.

Things You'll Need

• Large skillet
• Dutch oven
• 4 lbs. short ribs
• Salt and pepper
• 2 tbsp. olive oil
• 1 onion
• 2 large carrots
• 3 celery stalks
• 3 garlic cloves
• 3 rosemary sprigs
• 3 thyme sprigs
• 1 bottle dry red wine
• 3 cups chicken broth
• Sieve
• Gravy boat
• Serving platter

Instructions

1. Heat 2 tbsp. olive oil in a large skillet over medium heat. Rub salt and pepper on both sides of 4 lbs. short ribs. Brown for about 20 minutes, turning only once after 10 minutes. When a brown crust has formed on the outside, transfer the ribs to a large cast iron pot such as a Dutch oven.

2. Chop 1 onion, 2 large carrots, 3 celery stalks and 3 garlic cloves. Place the chopped vegetables in the skillet and cook, stirring, over low heat for about 20 minutes. Add one bottle of dry red wine and stir. Place 3 whole sprigs of thyme and 3 whole sprigs of rosemary in the skillet and stir. Let the contents of the skillet come to a boil over medium heat. Immediately pour the mixture over the browned ribs in the pot.

3. Allow everything to cool to room temperature. Secure the pot lid and place in the refrigerator overnight. If you are preparing early in the morning, it may be ready to cook by nighttime.

4. Bring the pot back to room temperature while you preheat the oven to 350 degrees Fahrenheit. Pour 3 cups of chicken stock into the pot and place on a burner over medium heat. Once the broth comes to a boil, cover and place in the oven to slow cook for one and a half hours. Remove the lid and let the ribs cook for 45 more minutes, turning the ribs once after 20 minutes.

5. Remove the meat from the pot and place on a serving platter. Strain the juice through a sieve and place in a gravy dish, skimming off the fat that floats to the surface.

6. Serve the ribs with the juice on the side. Pair with a hearty red wine such as a Cabernet Sauvignon and side dishes of potatoes made any way, green salad and artisan bread to soak up the leftover sauce.

References

• Food and Wine Magazine: Braised Short Ribs
• The Pioneer Woman: Braised Short Ribs