She Strengthens

Cozy Autumn Nights Call for Braised Short Ribs

As the leaves change colors and the fireplace crackles, a comforting gathering with friends is in order. And what better way to warm their hearts than with a rich, fall-off-the-bone short ribs dish?

Choosing the Right Cut

When selecting short ribs, you’ll typically find two types: English-style and Korean-style. English-style ribs are thicker and meatier, while Korean-style ribs are thinner and cook faster. For this recipe, we’ll be using the English-style ribs, but feel free to experiment with the Korean-style for a quicker cooking time.

Gather Your Ingredients

• 2 1/2 pounds beef short ribs, trimmed of excess fat and cut into 3- to 4-inch pieces
• 3 tablespoons vegetable oil
• Kosher salt and freshly ground black pepper
• 1/2 large yellow onion, diced
• 1 medium leek, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup dry red wine
• 4 cups low-sodium beef broth
• Frisée-Parsley Salad (recipe below)

Let’s Get Cooking!

Preheat your oven to 300°F and arrange a rack in the bottom third. Pat the ribs dry with a paper towel and rub them with 1 tablespoon of oil. Season with salt and pepper, then let them come to room temperature for about 30 minutes.

Sear and Braise

Heat a Dutch oven or large pot over medium-high heat and add the remaining 2 tablespoons of oil. Sear the ribs until well browned on both sides, about 4-5 minutes per side. Remove the ribs and set them aside. Reduce the heat to medium and add the diced onion, leek, carrots, and celery. Cook until the vegetables are tender and browned, about 8 minutes. Add the red wine and cook until it’s reduced by half, about 5 minutes. Then, add the beef broth and reserved ribs, bringing the mixture to a boil. Cover the pot with a tightfitting lid and transfer it to the oven. Cook until the meat falls off the bone, about 2 1/2 hours.

Finishing Touches

Remove the ribs from the oven and transfer them to a plate. Strain the braising liquid through a mesh strainer into a medium bowl, discarding the solids. Skim the fat from the surface of the liquid and discard. Return the braising liquid to the pot and keep it warm while you prepare the Frisée-Parsley Salad. Serve the ribs with a bit of the braising liquid over mashed potatoes or polenta, accompanied by the salad on the side.

Beverage Pairing

A medium- to full-bodied red wine pairs perfectly with this hearty dish. Try a California Cabernet Sauvignon, like the 2003 Cloverdale Ranch Alexander Valley Cabernet Sauvignon, to complement the rich flavors of the short ribs.