Make-Ahead Beef Short Ribs
A luxurious make-ahead dish, these braised short ribs are browned, simmered with vegetables, and chilled overnight to enhance flavor.
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Instructions
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Preheat the oven to 300 F.
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Quarter shallots and chop celery and carrots into 1-inch pieces.
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Dry and generously season the short ribs with kosher salt.
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Heat oil in a Dutch oven until hot. Brown the beef well on all sides in batches, then remove and set aside.
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Lower the heat and sauté chopped carrots, celery, shallots, and garlic in the pot until lightly browned. Remove only the carrots and set aside.
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Add wine to the pot, scraping up any browned bits from the bottom.
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Stir in the tomatoes, bay leaves, thyme sprigs, and the browned beef. Add stock, supplementing with water if needed to nearly cover the ribs.
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Season the liquid, bring to a boil, then cover the pot and braise in the oven for 3 hours.
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Add the reserved carrots and continue braising for an additional 30 minutes.
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Remove the pot, cool for 30 minutes, then refrigerate uncovered overnight; cover fully once chilled.
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Before serving, scrape off any solidified fat and gently reheat the ribs over a low simmer for 20 to 30 minutes.