Braised Short Ribs

Ingredients

What you need

• 3 lbs. beef short ribs bone in, cut into 2x2 inch squares
• 2-3 tbsp. ground coriander
• 2 onions, coarsely chopped
• 3 carrots, peeled and coarsely chopped
• 4 garlic cloves, coarsely chopped
• 1 14 oz. can San Marzano chopped tomatoes
• 1 ½ cups red wine
• 4 thyme sprigs, whole
• 1 bay leaf
• 4 cups beef stock
• 1 tbsp. balsamic vinegar
• 2 tbsp. fresh parsley, finely chopped
• Sea salt and freshly ground black pepper
• A blend of canola and olive oil for frying

Serves 6-8.

Method

How to make it

Preheat the oven to 325°F. Season the short ribs with salt, pepper and coriander. In a large Dutch oven pot, heat both oils until shimmering. Sear the short ribs on all sides until browned.

Remove from the pot and set aside. Sauté the onions until browned, about 8 min. Add the carrots, garlic, bay leaf and thyme and cook for another 5 min. Add the wine and reduce by 2/3.

Add the tomatoes, beef stock and short ribs and let come to a boil. Cover the pot, placing a layer of foil between the pot and the lid. Place the pot in the oven and braise for 2-2.5 hours. Take the pot out when the meat is almost falling off the bone and let sit at room temperature for 15 min.

Remove the short ribs, strain the liquid and put it back in the pot. Reduce until the flavor of the sauce is deepened but not too salty and concentrated. Check for seasoning and add the balsamic vinegar and parsley. Add the meat back to the pot, reheat and serve.