Ingredients
B
6 Bone in Short Ribs, each about 10 ounces (about 4 pounds total)
O
Olive Oil, for cooking and coating short ribs
K
Kosher Salt, to taste for short ribs
C
Coarse Black Pepper, to taste for short ribs
s
4 shallots, sliced (170g)
g
4 cloves garlic, minced (20g)
B
3 cups Beef Stock (24 fl.oz)
B
1 cup Balsamic Vinegar (240ml)
H
½ cup Honey (165g)
B
2 Bay Leaves
s
2 sprigs Fresh Thyme Leaves
s
2 sprigs Fresh Oregano Leaves
s
2 sprigs Fresh Rosemary
S
1 sprig Sage
K
¾ tsp Kosher Salt, up to 1 tsp for braising liquid
c
½ tsp crushed red pepper flakes, for braising liquid
Directions
1
Preheat the oven to 325°F (165°C).
2
Lightly drizzle olive oil over the short ribs and massage all over. Season the short ribs generously on all sides with salt and black pepper.
O
Olive Oil, for cooking and coating short ribs
B
6 Bone in Short Ribs, each about 10 ounces (about 4 pounds total)
K
Kosher Salt, to taste for short ribs
C
Coarse Black Pepper, to taste for short ribs
3
In a 6-quart (5.7L) or larger Dutch oven or other oven safe pot, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, shimmering and moves around easily in the pot, add the short ribs in batches and brown all over, about 2 minutes on each side. Once all short ribs are browned, remove from the pot and set aside on a plate.
O
Olive Oil, for cooking and coating short ribs
4
Reduce the heat to medium-low, add the shallots and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the minced garlic and cook for 1 minute, until fragrant.
s
4 shallots, sliced (170g)
g
4 cloves garlic, minced (20g)
5
Pour in beef stock, balsamic vinegar, and honey. Mix together well and bring to a simmer. Once simmering, stir in 3/4 teaspoon kosher salt (up to 1 teaspoon) and 1/2 tsp crushed red pepper flakes. Then, add in bay leaves, thyme, oregano, rosemary, and sage to the side of the pot. Return all of the short ribs to the pot and submerge in the braising liquid. Cover the pot and remove from heat.
B
3 cups Beef Stock (24 fl.oz)
B
1 cup Balsamic Vinegar (240ml)
H
½ cup Honey (165g)
K
¾ tsp Kosher Salt, up to 1 tsp for braising liquid
c
½ tsp crushed red pepper flakes, for braising liquid
B
2 Bay Leaves
s
2 sprigs Fresh Thyme Leaves
s
2 sprigs Fresh Oregano Leaves
s
2 sprigs Fresh Rosemary
S
1 sprig Sage
B
6 Bone in Short Ribs, each about 10 ounces (about 4 pounds total)
6
Place the pot in the oven and bake for 2 1/2 to 3 hours, until short ribs are to your desired tenderness. After 3 hours, I recommend baking in 15 minute intervals until you reach your desired tenderness.
7
After baking, carefully remove the short ribs from the pot and transfer to a plate, keeping the meat on the bone. Cover the plate with aluminum foil to keep the ribs warm. Also, remove all of the herbs from the pot.
8
For the Sauce:
1
To make the sauce, strain the liquid in the pot through a mesh strainer, then return the sauce to the pot. Do not discard the shallots and garlic as this can be served with the short ribs or included in the sauce. If there is a lot of noticeable liquid fat, use a fat separator or spoon to remove the fat (removing the fat helps to prevent having a greasy sauce). After separating the grease, add the braising liquid back to the pot, along with the cooked shallots if desired. Bring the liquid to a simmer over medium-low heat, stirring occasionally. Simmer until the sauce thickens and has reduced by about half, 10 to 20 minutes.
2
When ready to serve, coat the short ribs in the sauce as desired. Enjoy!
