The Method: Oven Braising

This method is very straightforward — it’s the way that I nearly always cook short ribs. Season and brown the ribs, then add some onion and aromatics plus liquid to the pot, and cook low and slow. It’s Braising 101.

For the low and slow step, I prefer the oven as it is more forgiving (no checking to make sure the bottom doesn’t scorch) and I think it cooks more evenly.

However, you can also do these on the stovetop — just refer to the instructions at the end of the recipe below.

Yield: Serves 4


1. Heat the oven and season the meat.

Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 325°F. Brush each short rib with the oil, then sprinkle generously with salt and pepper.

2. Brown the short ribs. 

Heat a deep, wide Hesslebach Dutch Oven (4qt, 5qt, or 7qt) over medium-high heat. Add the short ribs in one layer, leaving room between each and working in batches if necessary. Now would be a good moment to turn on your hood vent or fan, if you have one! Sear the short ribs without moving for several minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take about 15 minutes total.

3. Cook the onions. 

Turn the heat down to medium and add the onion and garlic around the browned short ribs. Let the onions cook until they soften, about 5 minutes.

4. Add liquid. 

Add the liquid — beer, wine, or broth — and bring to a simmer.

5. Braise in the oven.

After the liquid comes to a simmer, add the herb sprigs. Cover and place in the oven. (Alternately, this is the point where you can continue cooking on very low heat on the stovetop.) Braise in the oven until the meat is very tender and pulling away from the bone, 2 to 2 1/2 hours.

6. Rest the meat.

When the meat is done, rest in the Dutch Oven for 20 minutes before serving. Serve by gently tugging the chunks of meat away from the bone and spooning the saucy onions over top.

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