Moist Heat: Braising Short Ribs in the Oven
Braising short ribs in the oven is a comforting cooking technique that transforms tough cuts into tender, melt-in-your-mouth morsels. The magic lies in the combination of moist and dry heat, which breaks down the collagen and fat in the meat, creating a rich and flavorful dish. First, searing the ribs locks in juices and builds a flavorful crust through the Maillard reaction. Then, the ribs are immersed in a flavorful liquid—often a mix of broth, wine, and aromatics—that simmers gently in the oven. This gentle, prolonged cooking in a covered pot allows the connective tissues to dissolve, resulting in succulent, fork-tender meat. The oven's consistent heat ensures even cooking, while the braising liquid infuses the ribs with additional flavor. This technique is ideal for busy home cooks, as it requires minimal attention once set up, allowing you to multitask while your meal cooks to perfection. Understanding the science and steps behind braising can elevate your cooking, making you feel like a seasoned chef in your own kitchen.
Notes
Braising works because it combines moist and dry heat to break down tough collagen into gelatin, which keeps the meat moist and adds richness. To avoid common mistakes, ensure the ribs are properly seared to develop flavor and avoid overcrowding the pot, which can lower the temperature and cause steaming instead of searing. Safety is paramount; always use oven mitts when handling hot pots. For make-ahead convenience, braised ribs can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to preserve texture.
Steps
- 1 Preheat oven to 325°F.
- 2 Season short ribs generously with salt and pepper.
- 3 Heat 2 tablespoons oil in an oven-safe Dutch oven over medium-high heat.
- 4 Sear ribs in batches, 3–4 minutes per side, until browned.
- 5 Remove ribs and set aside.
- 6 Add chopped onions, carrots, and celery to the pot, sautéing until softened.
- 7 Deglaze the pot with 1 cup red wine, scraping up browned bits.
- 8 Return ribs to the pot, adding enough beef broth to barely cover them.
- 9 Add garlic, thyme, and bay leaves.
- 10 Cover the pot with a tight-fitting lid.
- 11 Transfer the pot to the oven and braise for 3 to 3.5 hours.
- 12 Check periodically to ensure there is enough liquid; add more broth if needed.
- 13 Ribs are done when meat easily pulls away from the bone.
- 14 Remove from oven and let rest for 15 minutes before serving.
Ingredients to explore
Almonds
With their golden-brown hue and delicate, edible skin, almonds are a crunchy delight. These versatile nuts boast a rich, buttery flavor that adds depth to both sweet and savory dishes.
2% Milk
Creamy and just a touch lighter than whole milk, 2% milk offers a perfect balance of richness and reduced fat. Its smooth texture and subtle sweetness make it a delightful choice for sipping or cooking.
Recipes to try
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Creamy ricotta and hearty sausage nestled in pasta shells, crowned with a blanket of melted mozzarella and fresh spinach.
Lemon Garlic Butter Scallops over Rice
Tender scallops kissed with lemon and garlicky butter, served over fluffy white rice for a luxurious yet simple dinner.