Braised Beef Short Ribs

Ingredients

This base recipe yields 4 servings and can be scaled for menu planning, banquet production, or station prep.

• 2000 g beef short ribs
• 240 ml red wine
• 150 g yellow onion, chopped
• 300 g carrots, chopped
• 120 g celery, chopped
• 9 g garlic, crushed
• 20 g fresh parsley
• 20 g tomato paste
• 1000 ml beef demi-glace or stock
• 3 g fresh thyme
• 2 g fresh rosemary
• 1 bay leaf
• 30 ml olive oil
• Sea salt and black pepper, to taste

Method

1. Pat the short ribs dry, season generously with salt and pepper, and sear them in hot olive oil until deeply browned on all sides.
2. Remove the ribs and sauté the onion, carrots, celery, and garlic until softened. Stir in the tomato paste and cook briefly.
3. Return the ribs to the pot, add the red wine, parsley, thyme, rosemary, and bay leaf, and let the wine simmer for 5 minutes.
4. Add the demi-glace or stock until it comes about halfway up the ribs. Cover and braise for 2 1/2 to 3 hours, until the meat is fork-tender.
5. Strain the braising liquid, reduce it into a glossy glaze, and spoon it over the ribs before serving.