Braised Short Ribs: a step by step tutorial
In this next Project Food Blog challenge we were asked to create a step-by-step instructional photo tutorial demonstrating one of our favorite recipe. The photos need to guide the reader through many winding roads so i’m crossing my fingers that none of you will get lost in the jungle and get eaten by piranhas. One is never too careful around here. There are still a few readers unaccounted for from last time i attempted something like this so if you make it to the other side i hope you will consider voting for me so i get a chance to advance to the next challenge.
If you don’t make it to the other side.. err.. it was nice knowing you!
This is a good recipe. And i mean the jump-on-the-table-and-do-the-happy-dance kind of good but there are enough steps to give Sandra Lee a panic attack so i will need your full attention. Let’s see if we can make one of my favorite recipe work for you as well.
To make braised beef short ribs you need… [drumrolls] beef short ribs. If you don’t have them, go to your butcher now and while you’re at it have him trim them and cut them into 3-inches cubes on the bone. Two of those make a perfect portion, i think. Go ahead, i’ll wait for you right here. [tap tap tap]
Start by making a mirepoix of onions, celery and carrots and sweat them in a pot with olive oil and garlic heads cut in half. When they get all nice and comfy together (aka: sticking to the pot) you deglaze the pot with two bottles of wines. When choosing a wine for cooking remember to pick something that’s affordable, but good enough to drink.
Yes, go ahead. Have a glass. Nobody will notice.
“[hic] You.. you bring the boil..err.. [hic] to the wine.. [burp] and let it alcohol for ..err.. 10 minutes to burn the cook. [hic] I know, what a waste of perfectly good alcohol, riiiight? [hic]“
Next, you leave the wine mixture cool completely before submerging the beef short rib pieces in the liquid. You cover the pot and place it in the refrigerator overnight, or for a maximum of two days. That’s when the wine, the short ribs and aromatic vegetables get to know each other. And boy, i can tell you they have a lot of things to tell each other.
After a good hangover night of sleep, come back to your short ribs and remove them from the wine mixture and pat them dry. Strain the liquid into a large saucepan and keep the vegetable on the side. Place the saucepan with the wine mixture over medium-high heat and reduce for 30 minutes.
Meanwhile, heat some oil in a large sautee pan. Season the short ribs with salt and pepper and sear them in the hot oil, a few at the time, until brown on all sides. Reserve them on a tray. Make a bouquet garni with leeks, parsley stems, thyme and bay leaves and tie them all up together in a bundle. Also cut a few slices of lemon skin and reserve a handful of olives.
Return the short ribs, the wine mixture, the demi-glace and veal stock to the pot as well as the lemon skin, the bouquet garni and the olives. Bring to a boil over high heat and cover with aluminum foil and place in an oven preheated to 325′F. Close the door and let them mingle together undisturbed for about 3 hours.
Yes, i know. Even beef short ribs need some privacy. No peeking!
While the short ribs are slowly braising you can work on garnishes such as potato puree and vegetables. Steam the vegetables separately and reserve them on the side until ready to serve. You can keep the potato puree warm on top of the stove. The vegetables need a quick sautee in olive oil at the last minute.
When the braised beef short ribs are ready (they will be falling-off-the-bone delicious at this point), remove them from the braising liquid. You can refrigerate them or serve them right away. Strain the braising liquid in a chinois and discard the vegetables, skim off the fat and return the liquid to the pot and reduce until it coats the back of a spoon.
At this point you should have a deep, robust and luscious wine sauce. You could enrich it even more by whisking a tablespoon or two of butter in it before spooning it over the braised short ribs. Evil, i know.
Are you still there? Alive and well? Pfewww.. What a ride!
Take a moment to feel very proud, my friends, but not too long because voting is only open from 6AM October 11th (Pacific Time) through 6PM October 14th (Pacific Time). Thank you and enjoy!
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Braised Short Ribs: the recipe
- Serves 4
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For the braised short ribs:
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, chopped
- 2 heads of garlic, split in half
- 1/4 cup olive oil
- 2 bottles red wine
- 8 pieces beef short ribs, trimmed and cut in 3 -inches cubes
- 1 bouquet garni
- 2 cups veal stock
- 2 cups demi glace
- 1/2 lemon peel
- handful of nicoise olives
- salt and pepper, to taste
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For the garnish:
- mashed potatoes
- steamed vegetables such as carrots, radishes, artichokes and asparagus
- olive oil
- salt and pepper to taste
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For the braised short ribs:
- Make a mirepoix of onions, celery and carrots and sweat them in a pot with olive oil and garlic heads cut in half. When they get all nice and comfy together (aka: sticking to the pot) deglaze the pot with two bottles of wines.
- Let the wine come to a boil and let it cook for 10 minutes to burn the alcohol. Let it completely cool.
- Add the short rib pieces to the wine mixture. Cover and refrigerate overnight, or for up to 2 days.
- Remove the short ribs from the wine mixture and pat them dry. Strain the liquid into a large saucepan and keep the vegetable on the side. Place the saucepan with the wine mixture over medium-high heat and reduce for 30 minutes.
- Meanwhile, heat some oil in a large sautee pan. Season the short ribs with salt and pepper and sear them in the hot oil, a few at the time, until brown on all sides. Reserve them on a tray. Make a bouquet garni with leeks, parsley stems, thyme and bay leaves and tie them all up together. Also cut a few slices of lemon skin and reserve a handful of olives.
- Return the short ribs, the wine mixture, the demi-glace and beef stock to the pot as well as the lemon skin, the bouquet garni and the olives. Bring to a boil over high heat and cover with aluminum foil and place in an oven preheated to 325′F.
- When the braised beef short ribs are ready, remove them from the braising liquid. You can refrigerate them or serve them right away. Strain the braising liquid in a chinois and discard the vegetables, skim off the fat and return the liquid to the pot and reduce until it coats the back of a spoon.
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To assemble:
- Place some mashed potatoes on a plate. Top with two pieces of braised short ribs. Add vegetables and sauce and serve.
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October 10th, 2010 at 3:09 pm
That is one long ride, but what a fun one it is! Who can get lost with such precise, GPS-like directions
Looks amazing as usual, must make this soon!
October 10th, 2010 at 3:17 pm
Fantastic tutorial, lovely pictures, making me so hungry!
October 10th, 2010 at 3:17 pm
I read every word and even bookmarked the recipe…so there! I’d say you need to start planning for round 5.
October 10th, 2010 at 3:21 pm
I think I will have 2 glasses thank you!
Awesome recipe and stunning photos as usual. I’m loving your Project Food Blog entries. All the way Zen!
October 10th, 2010 at 5:38 pm
Yum yum, long but délicieux!
October 10th, 2010 at 8:07 pm
OO that looks sooo good…. drooling… Love braised anything!
October 10th, 2010 at 8:17 pm
You make me cfrave beef even though it’s going to be close to 100 degrees here today! Good luck!
October 10th, 2010 at 8:40 pm
Strangely I came home from the store with short ribs. I swear I bought them before I saw this. But that does mean this recipe is going to get tested sooner rather than later, while there is still time to vote. GREG
October 10th, 2010 at 9:02 pm
We both did short ribs!!! great minds think alike my friend! congrats on a great post, the pictures are gorgeous!
October 10th, 2010 at 9:23 pm
Love the step by step tutorial! This dish looks perfect for the colder autumn/winter days, will have to keep this in mind. First I need to find where to get some beef short ribs though!!
I hope you get through to the next round, am really enjoying your PFB posts!
October 10th, 2010 at 9:42 pm
I’ve tried this before, but not with the lemon peel and olives. I look forward to trying this recipe in the coming winter months.
October 10th, 2010 at 9:54 pm
Now this is my kind of cooking. Looks absolutely superb!
October 11th, 2010 at 1:08 am
This recipe is very similar to the one I use, but different enough to try it the Fall. I always think your dishes are inspiring and wish you the best of luck going forward in the challenge.
October 11th, 2010 at 1:24 am
Who can get lost unless they were drunk half way LOL! Thanks for the clear step by step tutorial. Wish you all the best in the challenge
October 11th, 2010 at 2:18 am
wonderful. magazine worthy.
October 11th, 2010 at 5:01 am
is it my imagination or is that the most perfectly cut up veggies EVER??
freak!!
i think it’s time to stalk you again and this recipe may be the perfect opportunity!
October 11th, 2010 at 5:42 am
Perfect navigation on your side, so whoever got lost deserved to be lost? hehe!
October 11th, 2010 at 7:27 am
After the success with your braised lamb shanks (my father was an Ob-Gyn in Serbia, and he is the lamb aficionado, believe me – he said that you dish ranks among the best he had anywhere in the world:), I am eager to commence the long voyage to perfect braised short ribs. Already looking forward to it!
Good luck in the contest! I do not doubt for a second that you would move forward, again and again.
October 11th, 2010 at 9:31 am
Simply gorgeous!
October 11th, 2010 at 11:35 am
the final plate with the ribs and the vegetables is nothing short of a work of art. so gorgeous! love the detailed tutorial and your witty write up =)
October 11th, 2010 at 2:22 pm
Congratulations!! this dish looks absolutely fabulous!
October 11th, 2010 at 2:40 pm
Beautiful!!!
October 11th, 2010 at 2:41 pm
Stunning, bravo!
October 11th, 2010 at 2:41 pm
Stunning, bravo!
October 11th, 2010 at 3:21 pm
I love this post! Funny, informative and beautiful!!! You have my vote!! Best of luck!
October 11th, 2010 at 3:22 pm
Gorgeous!
October 11th, 2010 at 3:23 pm
Really nice images! Great work.
October 11th, 2010 at 5:46 pm
Gorgeous photos as usual. Nice clear tutorial. Definitely makes me want to get into the kitchen. Nicely done. I voted for you again!
Good luck! Hope to see us both in round 5!!! =)
October 11th, 2010 at 6:37 pm
Bee-yoo-ti-ful. I didn’t know you could take such good pictures of meat (since it’s BROWN), but look at that. You’ve gone and done it. Bravo.
October 11th, 2010 at 7:12 pm
Beautiful pictures, gorgeous plate, I can almost smell it.
October 11th, 2010 at 7:50 pm
Wonderful post…looks terrific
October 11th, 2010 at 7:54 pm
Look wonderful and totally wishing I could have a bite. You’ve got my vote!
October 11th, 2010 at 8:06 pm
I wish I had found this a couple days ago – I attempted to cook short ribs on my own and my recipe only called for 1 measly cup of wine. Mine turned out a bit tough. Next time I follow your recipe! (I voted for you)
October 11th, 2010 at 9:08 pm
Seriously, you made this in the 36 hours you had?!!! WOW!!! You rock! gorgeous dish and lovely tutorial!
October 11th, 2010 at 9:29 pm
All I can say is that I’m bookmarking this for use in the very near future ! Bravo et bon courage pour la suite.
October 11th, 2010 at 9:31 pm
Wow, that looked delicious! Great post and photos. You made me drool! (VOTE!)
October 12th, 2010 at 12:59 am
Nice work amigo, they’re good in beer too! I mean braised and served with beer!
October 12th, 2010 at 1:48 am
I think I was salivating the entire time I read your post…yup…definite signs of salivation. Oh and good news! At no point did I get lost in the jungle or eaten by piranhas
Good luck and hope to join you in the next round!
October 12th, 2010 at 2:19 am
Taking slow food to another level – these look delish, I love me some short ribs! Nicely done!
October 12th, 2010 at 2:25 am
I love short ribs. I only made a recipe similar to this but yours is so much better.
October 12th, 2010 at 3:34 am
you make me want to go and buy some photography lighting… these are crazy sharp and creative. damn you!
October 12th, 2010 at 3:41 am
Totally bookmarking this recipe!! I had short rips in my freezer for months and had no clue what to do with them. Finally had to throw them out when I moved. But now I wish I made this. It looks beautiful!!
October 12th, 2010 at 5:38 am
Marinating the short ribs in aromatic wine before braising is such a great idea – I love it! I don’t even have to taste this to know it’s awesome, but you know, if you do have leftovers, I wouldn’t turn them down…
Good luck this round!
October 12th, 2010 at 6:30 am
Ohh les
bonsdélicieux souvenirs. Ben tu vas pas me croire, je sens que ça va encore être la croix et la bannière ici pour esspliquer à mon boucher les short ribs. Pff.October 12th, 2010 at 1:49 pm
Wow, fantastic. Love the way you plated it too. Great job!
October 12th, 2010 at 1:58 pm
Boulud’s recipe has been my go-to for years, but I love your added step of marinating the meat for a few days, and the flavor pop offered by the olives and lemon zest. Think I’ll need to give this beauty a try. You have my vote, of course. – S
October 12th, 2010 at 4:19 pm
Wow! Loved the images and the humor in your post. Got my vote! -chris (picklesandcake.com)
October 12th, 2010 at 4:45 pm
I sent a little red heart your way – Good luck!
October 12th, 2010 at 7:19 pm
Great recipe. Funny. Easy to follow. Nothing complicated. Best ofall, you taught me a new technique with the whole cooking the wine and veggies and letting the meat sit in the liquid thing. Absolutely delicious.
October 12th, 2010 at 10:36 pm
Hey, it was great meeting you the other day at the POM dinner! I didn’t realize you were a PFB contestant as well! I love the way you’ve presented and written about this dish! So funny and yet so delicious. You’ve made making short ribs look totally doable and that is quite a feat. Definitely warrants a vote from me!
If you want, you can check out my entry: http://www.foodbuzz.com/project_food_blog/challenges/4/view/1293
October 13th, 2010 at 1:41 am
Creating a photo step-by-step for a lengthy recipe like this one was an excellent choice. Your beautiful photography leads the reader through the recipe, and ends with a hero shot of the finished dish.
Another great post.
October 13th, 2010 at 1:42 am
Beautiful! I don’t know what I crave more right now – a few bottles of red wine or your delicious looking short ribs! Just voted for you!
October 12th, 2010 at 10:56 pm
what do you mean, i can’t just make this dish by opening a box of powdered potatoes, a can of veggies and microwaving the meat?
–yours truly, sandra lee
jk!
love love love your ultra sharp photos. stop trying to give us a run for our money!
October 13th, 2010 at 3:00 am
Excellent post – you got my vote for this! Good luck
Feel free to hop over to leave a comment 
Have a wonderful day!
jen @ http://www.passion4food.ca
October 13th, 2010 at 8:26 am
Everything: the marbling, the potatoes, the garnish. Just gorgeous. Short ribs are my all-time favorite cut. Wish I could demolish it for you.
October 13th, 2010 at 10:59 am
This looks spectacular. Glad to see you were able to come up with an entry in time after getting back. I fly back tomorrow and still don’t have challenge 5 ready yet. Gonna be a late night.
October 13th, 2010 at 2:34 pm
Mouthwateringly delicious! It’s so picture perfect that you want to grab the photograph and eat it. Wonderfully done, Chef!
October 13th, 2010 at 8:54 pm
It’s ok, I’m still here. A little drunk after all that, but still here. When do we go again?
October 13th, 2010 at 9:37 pm
This is one of my favorite dishes in the fall and winter, and your photos are just luscious and tasty! Can’t wait till our Indian Summer is over so I can start braising!
October 14th, 2010 at 9:54 pm
Your cooking photos are awesome, so perfect! Good luck, happy to lend my support.
LL
October 18th, 2010 at 10:51 am
Thank you! Made this on Saturday (starting Friday) and it was a huge success. Defo my favorite short-rip recipe!!
Appreciate all the inspiration on your site!
November 2nd, 2010 at 10:08 am
You were for me the winner of the Food Blog Projects.
Unfortunately, this time was not gourmet quality and level of demand. If everything has degenerated into a women’s match where poor quality will be presented …
I admire your work and your level ..
Greetings from Nuremberg Jacktel
November 4th, 2010 at 4:45 am
absolute perfection mate. Clean, elegant and robust. Fantastic.
December 1st, 2010 at 2:21 am
Looks delicious. Hands down, braised short-ribs are one of my favorite dishes to cook……and eat!
December 12th, 2010 at 11:23 pm
Looks delish! I will certainlly give it a whirl. Thank you for posting.
January 27th, 2012 at 1:52 am
Hi, just to be on the safe side: the mirepoux vegies go back into the braising pot yes? It’s not clear in the receipe! Can someone clarify please! Thanks do much.
January 27th, 2012 at 1:53 am
Mirepoix and so…sorry for the typos
January 27th, 2012 at 2:04 am
Yes, they do go back into the braising pot. I will fix the recipe. Thanks!
January 27th, 2012 at 3:04 am
Thanks so much for the swift reply. It’s in the marinade now. Will braise Saturday. Un festin! Can’t wait…
January 27th, 2012 at 4:35 am
Let it braise long and slow. It’s gonna be delicious. Let me know how it goes.
January 28th, 2012 at 3:57 am
will do
one more question though. No tomato paste here. Why?
January 28th, 2012 at 5:17 am
The lemon zest and olives takes it’s place. I think this recipe has great balance. Also I just realized I forgot to write the short ribs have to braise for 3 to 3 1/2 hours. Will fix that.
January 28th, 2012 at 2:08 pm
Got it thank you! Also wanted to let you know that I made your ‘better than momofuko’ porkbelly recipe a couple of times now, it is a big hit, thanks for that,
February 14th, 2012 at 6:52 pm
I am looking forward to making this Friday for our Saturday dinner party. I always like the food to taste good and look beautiful. What do you think about substituting the Farro, black rice and spinach in lieu of the potato puree. Would the flavors work? Is there a way to make it beautiful or would the whole meal be too dark. I absolutely love your work.