Braised Beef Short Ribs

What Are Short Ribs?

Short ribs are cut from the chuck portion of beef, near the breast bone. The meat on these bones is too small to be cut into steaks, so they're turned into short ribs. Tougher than many steaks but usually more full of flavor, short ribs are a great candidate for braising, which helps to tenderize them.

What Is Braising?

Braising is a cooking method that's used with meat or vegetables. The food is placed in a pot with a complimentary liquid. The pot gets covered, and the food is cooked low and slow on the stovetop or in the oven. As the food slowly cooks, the liquid enhances the food's flavor. And, in the case of a tough cut of meat, it helps to tenderize the meat. In the case of this rib recipe, the braised meat becomes fork tender.

Can I Substitute the Wine in This Recipe?

Technically, you can substitute water or stock, but the flavor will be much less robust. A better non-alcoholic substitute would be to use more stock spiked with a hefty dose of balsamic vinegar and a dab of tomato paste. The flavor won't be the same as if you had used wine, but it will still be worth making.

If you're not opposed to alcohol, but just don't enjoy the flavor of wine, try using using a 750ml bottle of stout instead and braise the short ribs with beer instead of wine. Or, try this Slow Cooker Bourbon Short Ribs with Cheesy Grits recipe. Using the slow cooker is another way to tenderize short ribs.

What to Do If the Sauce Lacks Body

If you use beef stock instead of veal stock, the reduced sauce in Step 7 may not be as thick and glaze-like as a sauce made with veal stock. Veal stock usually has more collagen than beef stock, and that collagen works as a thickener. Also, if you chose to use boneless short ribs instead of bone-in, there will be less collagen to assist in thickening.

If your reduced sauce lacks body, use one of these methods.

• Thicken the sauce like you would a gravy by whisking cornstarch or flour into cold water and slowly adding the cornstarch mixture into the sauce. Bring to a boil and then reduce the heat to medium high, and after a few minutes, the sauce will thicken.
• Add a pig's foot or chicken foot to the stock as it's reducing. The collagen in the bone will thicken the sauce. Discard the foot before serving.
• Dissolve 1/2 teaspoon of gelatin in 1/4 cup of cold water. Let it sit for 3 to 5 minutes and then add it to the sauce as it simmers and whisk it until it's thickened. Do not bring the sauce to a boil.

How to Store and Reheat Leftover Beef Short Ribs

To store leftover short ribs, place them in an airtight container in your refrigerator for 3 or 4 days. Reheat over medium heat on the stovetop in a pot with a lid on it, checking frequently and stirring until heated through.

To freeze these leftover short ribs, freeze them with their sauce in an airtight, freezer-safe container that's a tight fit for them (you don't want too much air in the container or they'll get freezer burn). Or, place them in a freezer-safe zip top bag and remove all the air. Freeze for up to three months. Defrost in the refrigerator and reheat on the stovetop.

Sides to Serve with Your Short Ribs

• Creamy Polenta
• Garlic Mashed Potatoes
• Cheesy Risotto with Leeks and Crispy Sage
• Zucchini and Spinach Gratin
• Cider Vinaigrette Roasted Root Vegetables