Juiciest Tender Short Ribs
Serves 415 mins prep105 mins cook
These short ribs are cooked to perfection, seared and then braised with a mix of red wine, beef broth, and aromatics. The result is melt-in-your-mouth, tender meat that's packed with flavor. Serve with mashed potatoes, caramelized carrots, and a generous drizzle of au jus.
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Instructions
1: Pat dry and season short ribs with salt and pepper. Dredge in flour. 2: Pan-sear all sides over medium-high heat until golden brown. 3: Add wine, beef broth, celery, garlic, shallots, carrots, bay leaves, tomato paste, and fig jam. 4: Bring to a boil, then transfer the covered pot to the preheated oven at 350°F and cook for 1 hour and 15 minutes. 5: Stir, remove the lid, and cook for another 30 minutes or until the meat is fall-off-the-bone tender. 6: Remove excess fat from the top, or chill in the fridge until the fat hardens for easier removal. 7: Trim short ribs. 8: Strain the au jus and thicken it with the corn starch slurry. 9: Assemble with roasted garlic mashed potatoes or any mashed, caramelized carrots, short ribs, homemade onion strings, and a generous amount of au jus.View original recipe