Braised Beef Short Ribs

Name: Braised Beef Short Ribs
Yield: Serves 6
Ingredients: 3 1/2 pounds, boneless short ribs, trimmed of excess fat (see note and technique below); 2 teaspoons, table salt; 1 teaspoon, black pepper; 2 tablespoons, vegetable oil; 2 , onions, halved and sliced thin; 1 tablespoon, tomato paste; 6 , garlic cloves, peeled; 2 cups, red wine (see note); 1 cup, beef broth; 4 , large carrots, peeled and cut into 2-inch pieces; 4 sprigs, fresh thyme; 1 , bay leaf; 1/2 teaspoon, unflavored powdered gelatin; 1/4 cup, cold water

19 comments

Appears in Cook's Illustrated January/February 2009, America's Test Kitchen TV

Main Courses

Beef

Rich, fork-tender short ribs usually need an overnight rest to get rid of the grease. We wanted the fat gone by dinnertime—no bones about it.

SERVES6

TIME3½ to 4 hours

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WHY THIS RECIPE WORKS

To develop a short ribs recipe with fork-tender meat and a silky, grease-free sauce in just a few hours, we chose boneless ribs, which are significantly less fatty than ribs with bones. We missed the body that the bones’ connective tissue a...

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