Braised Short Ribs
Our Braised Short Ribs are decadent but comforting, and exactly what we need to get us through these winter months! You will need a dutch oven or oven-safe pot with a lid for this method. We make ours on our Traeger Wood-fired grill*, but it can be made in your oven. We've included the tools we use at the end of the recipe.
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4-5 pounds bone-in short ribs (about 6-8 ribs that are 2" thick. Choose ones with the most meat and trim any excess fat)
4 ounces diced pancetta
2 tablespoons tomato paste
Extra virgin olive oil
2 tablespoons all-purpose flour
Salt (I prefer French Grey Salt)
Course ground pepper
1 bay leaf
10 sprigs of fresh parsley (reserve 2 sprigs for garnish)
¼ teaspoon dried thyme
3 shallots, diced
3 garlic cloves, minced
1 small bulb of fennel, remove core, and slice into 1/4" inch thick pieces
3 stalks of celery, chopped
5 large carrots, peeled and cut into 2" pieces.
1-1½ pounds baby Yukon gold potatoes
5-6 cups low sodium beef broth or stock
1 cup red wine (we use Beaujolais)
1. Line a sheet pan with paper towels and set it aside.
2. Pat dry short ribs and season all sides with salt and pepper.
3. Drizzle the extra virgin olive oil into your dutch oven, thinly coating the bottom. Turn the heat to medium-high.
4. In small batches, sear the short ribs on all sides. It should take about 2-3 minutes per side. Remove and place on your lined sheet pan.
5. Drain the fat. Leave any brown bits leftover in the pan.
6. Over medium heat, add the pancetta and sauté until fat is rendered and pieces have browned.
7. Add the shallots, cook for 5 minutes, or until translucent. Add garlic and cook another 30 seconds.
8. Add the flour and whisk for 2 minutes.
9. Whisk in the tomato paste and cook for 2 minutes.
10. Stir in the fennel, celery, and carrots.
11. Add red wine, scrape the bottom of the pan to release any brown bits. Simmer for 2 minutes.
12. Stir in 5 cups of beef broth, bay leaf, 8 sprigs of fresh parsley, thyme, and a pinch more of ground pepper.
13. Add potatoes and use tongs to nestle short ribs, bone side up, into the vegetables. Make sure the short ribs are almost fully submerged. Add extra beef broth if needed.
14. Bring to a boil, cover, and cook for 10 minutes, stirring occasionally. Pre-heat your Traeger or oven to 325℉.
15. Transfer to the oven and cook for 2 - 2½ hours, until meat is tender and beginning to fall off the bone.
16. Allow the short ribs to rest, covered, for 20 minutes. Skim fat off the top before garnishing with fresh parsley and serving.
Our printable recipe card and favorite tools are below! Enjoy!