Tender Short Ribs
Michael Symon's Braised Short Ribs
- 6 pounds Beef Short Ribs (on the bone)
- Kosher Salt and freshly ground Black Pepper
- 4 tablespoons Olive Oil
- 2 Celery Stalks (coarsely chopped)
- 1 1 Onion (coarsely chopped) 1 Onion (coarsely chopped) Carrot (peeled and coarsely chopped) 1 Onion (coarsely chopped)
- 1 Fresno Chile (halved)
- 1/2 cup Tomato Paste
- 5 sprigs fresh Thyme
- 3 Salt-Packed Anchovy fillets (rinsed)
- 1 Bay Leaf
- 1 Head of Garlic (cloves peeled)
- 1 Quart Chicken Stock
- 2 cups Dry Red Wine
- 1/3 cup Red Wine Vinegar
- The day before cooking the short ribs, season them with salt and pepper and refrigerate.
- The next day, remove the ribs from the refrigerator 30 minutes before you want to cook them. Preheat the oven to 325F.
- Heat 2 tablespoons of the olive oil in a large enameled cast-iron Dutch oven over medium-high heat. Add half of the short ribs to the pan and cook on all sides until browned, a few minutes for each side. Transfer the ribs to a plate. Repeat with the remaining oil and ribs.
- Pour off all but 2 or 3 tablespoons of fat from the pan. Add the celery, carrot, onion, and chile to the pan along with a large pinch of salt, and cook over medium 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 pan, cover, and braise in the oven for 1 hour.
- Lower the oven temperature to 225 F and cook for 4 hours, or until the meat is very tender. Remove the ribs to a large bowl and strain the liquid into the bowl. Discard the solids. Refrigerate overnight.
- To serve, skim the congealed fat off the liquid and reheat the ribs in the liquid. Remove the ribs to a serving platter and cover to keep warm while you simmer the liquid to reduce it by half. Pour the sauce over the ribs.