Culinary Institute of America Recipe
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Traditional Braised Short Ribs

This and other great recipes are from The Culinary Institute of America's Low & Slow: The Art and Technique of Braising, BBQ, and Slow Roasting cookbook.
Traditional braised short ribs recipe by the CIA



Makes 4 Servings

  • 4 lb beef short ribs, bone in
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 3 tbsp vegetable oil
  • 1 carrot, diced
  • 1 yellow onion, diced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 3 tbsp all-purpose flour
  • 2 cups beef broth, or as needed
  • 1 bay leaf
  • 1/4 tsp dried thyme
  • Freshly cracked black pepper, as needed


  1. Preheat the oven to 300°F.
  2. Trim the short ribs of any excess fat and gristle, and season with salt and black pepper.
  3. Heat the oil in a large Dutch oven over high heat. Add the short ribs, and sear until browned on all sides, 10 to 15 minutes. This may require working in multiple batches or using more than one pot to avoid overcrowding. Do not overcrowd the pot, or the meat will steam and not brown. Remove the ribs from the pot and reserve. If you are searing in batches, deglaze the pan with some water after each batch and reserve the pan drippings. Clean the pot before browning the next batch.
  4. Reduce the heat to medium. Add the carrot to the pot and cook, stirring occasionally, until just starting to brown on the edges, about 4 minutes. Add the onion and continue to cook, stirring occasionally, until the onion is a uniform golden brown, 7 to 8 minutes. Stir in the tomato paste and cook until it darkens, about 1 minute. Deglaze the pot with the red wine, and continue to cook until no liquid remains. Add the flour and cook, stirring frequently, for 3 to 5 minutes to make a roux. Add the broth, whisking well to remove any lumps. Increase the heat to bring the mixture to a gentle simmer.
  5. Return the ribs (and any reserved drippings) to the Dutch oven along with any juices that they released while resting. The liquid in the pot should reach halfway up the meat; if necessary, add more broth to adjust the level. Add the bay leaf and thyme. Cover the pot and transfer it to the oven.
  6. After 20 minutes, check that the liquid is at a gentle simmer. If the liquid is boiling, reduce the oven temperature; if it is not simmering, increase the oven temperature. Every 20 minutes, turn the ribs to keep them evenly moistened and check that the cooking liquid is maintaining a gentle simmer. Continue cooking until the ribs are fork-tender, 1-1/2 to 2 hours, depending on the size of the ribs. Transfer the ribs to a serving platter, moisten them with a little of the cooking liquid, and cover loosely with aluminum foil while completing the sauce. Remove and discard the bay leaf.
  7. Skim as much fat as possible from the cooking liquid. Transfer the Dutch oven to the stovetop over high heat, and simmer until the cooking liquid is flavorful and has reached a pourable consistency, about 10 minutes. If necessary, adjust the seasoning with salt and cracked pepper. Strain the sauce, if desired.
  8. Serve the ribs coated with the sauce.

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