Braised short ribs

Short Ribs? Wow!

Short ribs are hot right now. Apparently the word “wow” has been used to describe them so many times there’s a whole google category called “short ribs wow.” I get it. Short ribs are wow in every way – their rich flavor, succulent texture, their ease in preparation.

If you follow my modified pressure cooker technique, they are done in just 1-1/2 hours or half the usual cooking time. And check out this week’s video, you’ll see how easy they are to make.

So make a batch of short ribs one of these busy holiday weekends. Have some friends over and wait for the “wows.” Or serve it for Sunday supper knowing you’ve got a heat-and-serve meal ready to go later in the week.

Braised Short Ribs
Serves 6

12 short ribs (about 3-1/2 pounds)
1 tablespoon olive oil
Salt and ground black pepper
1 large onion, cut into medium dice
3 garlic cloves, minced
2 teaspoons dried thyme leaves
3 tablespoons flour
1-1/2 cups each: red wine and chicken broth
1 can (14.5 ounces) petite diced tomatoes

Adjust rack to lower-middle position and heat oven to 450 degrees F. Toss short ribs evenly with oil and a light sprinkling of salt and pepper.

Meanwhile, heat a heavy-bottomed Dutch oven or soup kettle over medium-high heat. Working in 2 batches to avoid overcrowding, add short ribs to hot pan.  Cook each batch, turning only once, until well browned on each side, 5 to 6 minutes.

Drain all but 1 tablespoon of the fat from the pan. Add onion; sauté until lightly brown and translucent, about five minutes.  Add garlic and thyme; sauté until fragrant, about a minute.  Stir in flour, then wine, followed by chicken broth and tomatoes.  Return short ribs to the pot and bring to a simmer.

Place a sheet of heavy-duty foil over pot. Use a potholder to press down foil so that it touches stew.  Seal foil completely around edges.  Place lid snugly on pot. Place pot in oven and cook until ribs are fall-off-the-bone tender, about 1-1/2 hours.

To watch a related video, click here.