These short ribs get braised at a low temperature, slowly for a tender and flavorful meat. Short ribs have just a little bit of texture after 2 1/2 hours in the oven. I like my short ribs at this stage, but if you really want them to fall apart (and off the bone), go ahead and leave them in the oven another 30 minutes. You can serve these right away or store them for up to 4 days separated from the braising liquid. Simply reheat the ribs in the burnished-mahogany sauce and you've got one satisfying dinner.
Course: Main Course
Keyword: short ribs
kosher salt and freshly ground black pepper
2cfull-bodied red wineMalbec
1head garlichalved horizontally
4sprigs fresh rosemary
Prepare the ribs by trimming excess fat and and season them well with salt and pepper. Transfer the ribs to a large heavy pot over medium heat. Sear the ribs, turning often, for about 20 minutes, until crisp and brown on all sides.
Meanwhile, preheat the oven to 350°F.
Pour wine over the ribs and add beef stock to almost cover them. Add the garlic and herbs and season with salt and pepper. Bring to a boil, then set in the oven and braise for about 2 1/2 hours, or until the meat is tender enough to cut with a spoon.
When the ribs are done, transfer them to a large serving platter or a bowl and cover with foil. Strain the burnished-mahogany sauce through a fine mesh strainer over a bowl and skim off fat (this is easier to do after refrigeration). At this point, the sauce and ribs can be refrigerated, to serve the next day; reheat the ribs in the sauce before serving.