Braised Short Ribs

• 12 beef short ribs (about 6–7 lbs/2.7–3.2 kg, including bones)
• Salt and pepper, to taste
• 2 TBSP oil
• 2 onions, diced
• 6 garlic cloves, pressed
• 1/4 cup all-purpose flour
• 1/2 cup red or white wine
• 4 cups beef or chicken broth
• 3 TBSP Worcestershire sauce
• 1/4 cup brown sugar
• 2 TBSP balsamic vinegar
• 2 TBSP soy sauce
• 1 sprig fresh rosemary
• 4 bay leaves
• Zest of 1 orange

Instructions

1. 1

   Preheat the oven to 300°F (150°C).

2. 2

   Heat the oil in a large skillet over medium-high heat. Season the ribs with salt and pepper and cook them on the preheated skillet, in batches to prevent overcrowding, for about 4 minutes per side until nicely browned. Remove them to a plate. Drain some of the fat from the skillet.

3. 3

   Reduce the heat to medium and add the onions. Cook for about 3 minutes until softened. Add the flour and cook for a minute or two. Add the garlic and cook for just about 15 seconds until fragrant but not burned. Add the wine and let it come to a boil while you scrape the bottom of the pan to dissolve all those flavourful bits from searing the ribs. Add the stock while stirring. Stir in the Worcestershire, brown sugar, soy sauce, balsamic vinegar, bay leaves, rosemary, and orange zest. Add the ribs back and bring to a boil. Cover with a lid, leaving it partially ajar (this will help reduce the liquid and thicken the sauce), and transfer to the preheated oven. Braise for around 3 hours until fork tender. For this amount of meat, mine were ready in about 3 hours. If you use less meat (around 8 ribs), the timing may be closer to 2.5 hours.

4. 4

   Once the short ribs are cooked, consider reducing the liquid in a skillet over high heat for a few minutes to form a thicker sauce (if doing so, remove the ribs to a plate and return them once the sauce is reduced). Be sure to remove the bay leaves. Serve over mashed potatoes and enjoy!