These braised ribs are even better the next day—on their own or in the delicious sandwich that follows.
Plus: More Beef Recipes and Tips
1/4 cup pure olive oil
6 pounds meaty beef short ribs on the bone
Salt and freshly ground pepper
2 celery ribs, coarsely chopped
1 carrot, coarsely chopped
1 large onion,coarsely chopped
1/2 cup tomato paste
5 thyme sprigs
3 anchovy fillets, chopped
1 bay leaf
1 head of garlic, halved crosswise
1 quart chicken stock or canned low-sodium broth
2 cups dry red wine
1/3 cup white vinegar
How to Make It
Preheat the oven to 325°. Heat 2 tablespoons of the olive oil in a large enameled cast-iron casserole. Season the ribs with salt and pepper. Add half of the short ribs to the casserole and cook over moderately high heat until browned, about 6 minutes. Transfer the ribs to a plate. Repeat with the remaining oil and ribs.
Add the celery, carrot and onion to the casserole and cook over moderate heat until softened, about 7 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf and garlic and cook, stirring, for 2 minutes. Add the stock, wine and vinegar and bring to a boil. Return the short ribs to the casserole, then cover them and braise in the oven until the meat is very tender, about 3 hours.
Transfer the ribs to a platter. Strain the braising liquid, pressing hard on the solids; skim the fat. Season with salt and pepper. Serve half of the ribs with some of the sauce. Reserve the rest in the remaining sauce for sandwiches.
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