Short Ribs
Braise 325°F, 2.5-3 hrs.
Even braising heat produces fall-off-bone texture. Oven holds steady temp for hours without monitoring.
Step-by-Step
1. Pat dry, season well.
2. Sear in Dutch oven on stovetop — deep brown on all sides (don't rush this).
3. Remove ribs. Sauté mirepoix (onion, carrot, celery).
4. Add tomato paste, cook 1 min.
5. Deglaze with red wine, scrape fond.
6. Add broth, return ribs (bone-side up).
7. Cover. Braise 325°F, 2.5-3 hrs.
8. Done when meat is falling off the bone.
9. Skim fat from liquid. Serve with sauce.
Size & Portion Guide
English cut (single bone, thick): 2.5-3 hrs.
Flanken cut (thin, cross-cut): 1.5-2 hrs.
Boneless short ribs: 2-2.5 hrs.
Bigger pieces always take longer — go by feel, not time.
Simmer low 2.5-3 hrs.
Don't Have Cast Iron?
Enameled Dutch oven, heavy stock pot, or any oven-safe pot with tight lid.
Pro Tip
Red wine + aromatics make the best braising liquid.