This recipe is relatively easy. It just needs a little time. Perfect for a snowy day like today, when you are stuck in the house, or any lazy winter weekend afternoon. I love those, don’t you? I’ve been meaning to share a short ribs recipe with you for a while. We served them at our graduation buffet back in September and they were quite the hit. I made them again for one of the kids’ birthdays and the family loved them. Both of those times, I prepared the short ribs more classically, with wine and veal stock as the braising liquid. I also over-cooked them and shredded the meat because I was serving a large amount of guests and didn’t have enough to give 2-3 ribs per person.
This time, I wanted to serve them on the bone and change up the flavor profile a little bit. I love Korean short ribs but, they are usually barbecued and it is way too cold for that nonsense! I decided to braise them in some tamari (gluten-free soy sauce), brown sugar and rice wine vinegar. So good and it turned out to be a really family-friendly dish.
Short ribs are best made a day in advance for a couple of reasons; the flavor develops over time and more importantly, once cooled, it is very easy to remove the fat from the braising liquid so you can have a much more flavorful sauce. I turned the liquid into a thicker glaze at the end by straining out the cooking vegetables and reducing it by half. It was divine.
If you are here in the Northeast, stay warm and enjoy the snow! I’m hoping to get the kids out sledding in a couple of hours. We’ll see how that goes…it can be an absolute blast or total chaos with 3 boys. Ha! Making memories is so much fun.
- 2 Tbl canola oil, or enough to just coat the bottom of the pan
- 10-12 beef short ribs, on the bone
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red onion, chopped
- 4 garlic cloves, chopped
- 1 cup tamari or other gluten-free soy sauce
- ¼ cup rice wine vinegar
- ½ cup brown sugar
- 3 scallions, sliced thinly on the bias, for garnish
- Heat oil in a large dutch oven or sauce pot over medium-high heat
- Add short ribs, in batches and brown on all sides, about 10-12 minutes. Remove to a side dish or bowl as they are browned
- Add carrots, celery and onion and sauté, stirring frequently, until browned at edges, about 5 minutes.
- Add in chopped garlic and continue to stir until fragrant but not burnt, 1-2 minutes.
- Pour in soy sauce and rice wine vinegar and scrape up all of the browned bits at the bottom of the pan into the sauce.
- Stir in brown sugar and add short ribs back into the pot
- Add water to cover ¾ of the way up the short ribs, should be about 3-4 cups
- Bring to a boil, reduce heat to low, cover and simmer about 3 to 3/12 hours until meat is very tender but still just attached to the bone
- Remove from heat and allow to cool to room temperature before refrigerating for 1-2 hours or overnight
- Once fully cooled, remove the white layer of fat from the top of the pot around the short ribs with a large spoon and then return the pot to the fire and heat over medium heat until warmed
- Remove the short ribs to a tray and cover with foil to keep warm (you can also place them in an oven at 250 degrees)
- Strain the cooking liquid out through a fine mesh sieve into a medium saucepan and press on the vegetables with a spatula to get out all of the juice and flavor
- Heat the sauce over high heat until slightly thickened and reduced by ½. It will be more of a glaze than a broth at this point
- Place the short ribs on a serving plate and spoon over the glaze, garnish with sliced scallions, serve and enjoy