Braised Beef Short Ribs

Instructions

1. Remove the short ribs from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels.

2. Season the ribs generously on all sides with salt and pepper.

3. Preheat your oven to 150°C (300°F).

4. Heat a Dutch oven over medium-high heat. Add the beef tallow or ghee and let it shimmer.

5. Working in batches to avoid crowding, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate.

6. Reduce heat to medium. Add the smashed garlic cloves to the pot and cook for 30 seconds until fragrant.

7. Pour in the beef bone broth, scraping up any browned bits from the bottom of the pot. These fond bits add tremendous flavour.

8. Return the short ribs to the pot, bone-side up. The liquid should come about halfway up the meat. Add thyme and bay leaf if using.

9. Bring to a simmer, then cover with a tight-fitting lid and transfer to the oven.

10. Braise for 2.5 to 3 hours, until the meat is fork-tender and pulling away from the bone. Check occasionally and add more broth if needed.

11. Remove from oven. Let rest for 10 minutes before serving.

12. Serve the ribs with the braising liquid spooned over top. The collagen-rich jus is liquid gold.

Tips

• Don’t skip the sear. Browning the meat creates deep flavour through the Maillard reaction.
• Low and slow wins. Resist the urge to raise the temperature — the collagen needs time to break down.
• Use bone-in ribs. The bones add flavour and help keep the meat moist during the long cook.
• Make it ahead. These actually taste better the next day. Refrigerate overnight and skim the solidified fat before reheating.