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Braised Short Ribs

A Symphony of Slow-Cooked Flavor: Braised Short Ribs

Braised Short Ribs

This recipe offers a delectable journey for your taste buds, featuring braised short ribs bathed in a rich and flavorful red wine sauce. The slow-cooking process allows the meat to become incredibly tender and juicy, while the vegetables and herbs infuse the sauce with a symphony of savory notes. Perfect for a special occasion or a cozy night in, these Braised Short Ribs are sure to impress.


  • Searing the Short Ribs:
    • 2 tablespoons kosher for Passover vegetable oil - High smoke point oil suitable for Passover helps sear the short ribs beautifully.
    • 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds) - Flanken-style short ribs, cut across the bone, offer a generous amount of meat and rich flavor for braising. Kosher for Passover ensures the recipe adheres to Passover dietary restrictions.
    • Kosher salt and freshly ground black pepper - Salt and pepper season the meat and enhance its natural flavors.
  • Building the Flavorful Base:
    • 1 large onion, finely chopped - Finely chopped onion adds sweetness and depth of flavor to the sauce.
    • 2 carrots, chopped - Chopped carrots add a touch of sweetness and vibrant color to the sauce.
    • 3 celery ribs, sliced - Sliced celery adds a subtle earthy flavor and textural contrast to the sauce.
    • 6 garlic cloves, smashed - Smashed garlic infuses the sauce with its pungent and aromatic flavor.
  • The Rich and Robust Sauce:
    • One 750-milliliter bottle kosher for Passover dry red wine, such as Cabernet Sauvignon - Kosher for Passover dry red wine forms the base of the flavorful sauce, adding depth and complexity. Cabernet Sauvignon is a full-bodied red wine that pairs well with the richness of the short ribs.
    • 4 thyme sprigs - Fresh thyme adds a touch of herbaceousness and floral aroma to the sauce.
    • 1 rosemary sprig - Rosemary adds a woody and slightly piney aroma to the sauce.
    • 3 cups chicken stock - Chicken stock adds moisture and savory depth to the braising liquid.


  1. Searing for Flavor: Begin by heating the vegetable oil in a large skillet over medium heat. Season the short ribs generously with kosher salt and freshly ground black pepper. Sear the seasoned short ribs in the hot oil for about 18 minutes, turning them once, until they are browned and crusty on all sides. This creates a flavorful exterior and locks in the juices.
  2. Building the Braising Base: Transfer the seared short ribs to a shallow baking dish and set them aside. In the same skillet, add the chopped onion, carrots, and celery. Reduce the heat to low and cook the vegetables for about 15 minutes, stirring occasionally, until they become very soft and lightly browned. This caramelization adds sweetness and depth of flavor to the sauce.
  3. Introducing the Aromatics: Add the smashed garlic cloves to the softened vegetables and cook for an additional 5 minutes. Garlic adds a wonderful aromatic depth to the sauce.
  4. Deglazing and Flavoring: Pour in the kosher for Passover dry red wine and add the thyme and rosemary sprigs. Increase the heat to high and bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. This deglazes the pan and incorporates those flavorful bits into the sauce.
  5. Marinating for Depth: Pour the hot red wine marinade over the seared short ribs in the baking dish. Let the ribs cool completely in the marinade, then cover the dish and refrigerate overnight. This allows the flavors to meld and infuse the meat. Be sure to turn the ribs once during refrigeration for even marinating.
  6. Slow Braising for Tenderness: Preheat your oven to 350°F (175°C). Transfer the marinated short ribs and the braising liquid to a large casserole dish, preferably cast iron. Cast iron distributes heat evenly and is ideal for slow-cooking. Add the chicken stock and bring the mixture to a boil on the stovetop.
  7. Letting the Magic Happen: Cover the casserole dish tightly and place it in the lower third of the preheated oven. Braise the short ribs for 1 1/2 hours. The slow cooking process allows the meat to become incredibly tender and juicy.
  8. Reducing and Finishing the Sauce: After the initial braising time, uncover the casserole dish and continue braising for an additional 45 minutes, turning the ribs once or twice. This allows the sauce to reduce by about half, concentrating the flavors. You want the meat to be very tender and practically falling off the bone.
  9. Serve and Enjoy! Plate your Braised Short Ribs with the rich and flavorful sauce. You can serve them alongside mashed potatoes, roasted vegetables, or any other dish that complements the delicious flavors.