Braising is a combination cooking method where food is first seared with dry heat and then slowly cooked for a long time in moist heat, usually braising liquid with a lid to trap the heat . Tough cuts of meat that require a long cooking time to achieve a nice, tender texture are excellent candidates for braising.

When using the slow cooker, you often braise foods. If I wrote the book on slow cooking, why am I braising the old fashioned way? Because the taste is different. The slow cooker is very practical. I love it. I use it frequently. But there’s something about braising a piece of meat the traditional way that’s just plain good. Maybe because it involves extra work. You know, things have taste best when made with love.

Now, don’t get me wrong, I’m not going to criticize the slow cooker. I love it. But if you want to spend a little more time (or if you’re late to put something in the slow cooker and dinner is less than 8 hours away…), it’s super delicious.

HOW TO MAKE BRAISED SHORT RIBS?

Short ribs can be braised whether they are boneless or boneless. Season and sear the meat over high heat. Next, submerge the short ribs, partially or entirely, in flavorful liquid in an ovenproof casserole dish. Cover and cook for a long time (usually around two and a half hours), until the meat is tender.

In this recipe, the braising liquid is simple, but flavorful. The base is a combination of sautéed onion and garlic. Beef broth and sauce are added. The real highlight of this recipe is a sprig of fresh rosemary. It may seem simple, but the long cooking time will infuse the rosemary flavor throughout the liquid and meat. But be careful, the smell will make you salivate!

Ingredients and Instructions

INGREDIENTS

• 6 bone-in short ribs (about 1.5 kg)
• 1/2 teaspoon of salt
• 1/2 teaspoon black pepper
• 3 tablespoons of extra virgin olive oil
• 1/2 white onion diced
• 2 to 3 cloves of crushed garlic
• 1 cup beef broth
• 2 tablespoons of sauce
• 1 sprig of fresh rosemary

INSTRUCTIONS

• Preheat oven to 350 degrees.
• Salt and pepper the short ribs on all sides.
• Heat a heavy ovenproof saucepan over high heat. Add the olive oil and let heat briefly. Sear the short ribs in olive oil, about 1 minute per side. Remove from pan and set aside.
• Add the onion and sauté 2 to 3 minutes. Add garlic and sauté 1 minute more.
• Pour in the beef stock and Worcestershire sauce. Bring to a boil. Add the meat. Place a sprig of rosemary on top.
• Cover and transfer to the preheated oven for about 2.5 hours, until the meat is tender.

Presentation suggestions:

Braised beef short ribs are often served with mashed potatoes. The braising liquid can easily be made into a sauce, if desired. Other classic sides are creamy polenta or roasted vegetables.

Don’t let those delicious juices go to waste! Remove the meat and pour the juices into a sauce pan. Bring to a boil, reduce heat and simmer until sauce reduces (about 15 minutes). You will get a delicious sauce. To get a smooth sauce, it is best to strain it first.

You can also turn it into a sauce. Melt 2 tablespoons of butter in a saucepan, add 2 tablespoons of flour and whisk to make a paste. Pour in the strained juices and heat over medium-high heat until thickened. If your juices come straight from the oven and are still very hot, this will only take a minute or two.