Braised Beef Short Ribs

Braised Beef Short Ribs
Ingredients
- 4 pounds 1.8 kg beef short ribs, bone-in
- 2 teaspoons kosher salt
- 2 tablespoons lard
- 2 cups 480 ml dry red wine
- 2 cups 480 ml beef broth
Instructions
Preheat the Oven:
- Set the oven to 350°F (175°C).
Season and Sear the Ribs:
- Pat the short ribs dry with paper towels.
- Season all sides with kosher salt.
- In a large Dutch oven or oven-safe pot, heat lard over medium-high heat.
- Sear the ribs in batches, about 2-3 minutes per side, until browned.
- Transfer the seared ribs to a plate and set aside.
Deglaze and Build the Braising Liquid:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Bring to a boil and let it reduce by half, about 5 minutes.
- Add the beef broth.
- Return the seared short ribs to the pot, ensuring they are submerged in the liquid.
Braise in the Oven:
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise for 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.
Finish and Serve:
- Remove the pot.
- Skim off any excess fat from the surface of the sauce.
- Serve the short ribs, spooning the rich sauce over the top.
Nutrition
Calories: 850kcalCarbohydrates: 10gProtein: 60gFat: 60gFiber: 2g
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