Here’s how to braise short ribs in a braising pan. What? You don’t have a braising pan? Read about the Lodge Color Enamel Cast-Iron Casserole, an inexpensive alternative to the Le Creuset braiser. And if you don’t know what a braising pan is (and how it differs from a Dutch oven), check out this post.
One of my favorite assignments ever was serving as the editor to a wine guide put out by the Better Homes and Gardens family of publications. And one of the best things about that piece was getting my über-talented friend Deborah Wagman to write a piece on cooking with wine. Check out the article above to read her evocative descriptions of what wine can do for your cooking.
In it, we included this terrific French method for cooking short ribs. The thyme-perfumed, wine-braised ribs are topped with a mixture of orange peel, parsley, and fresh minced garlic—a take on the Italian spin known as a gremolata. While it originally called for braising in a Dutch oven, I’ve adapted the recipe for the Braiser, plus, I’ve added a few “Bonne Femme” touches—including changing the gremolata to “persillade.” Because this is, after all, a French food blog, and the recipe truly feels more French to me than Italian.
Braised Short Ribs with Orange Persillade
Scroll down for a few step-by-steps. Adapted from the Wine Guide, 2006.
Makes 6 servings.
3 pounds bone-in beef short ribs, cut into 3-inch pieces
1 teaspoon ground thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 large carrots, chopped
1 medium onion, chopped
1 tablespoon minced garlic
1 cup dry red wine
1 cup low-sodium beef broth
2 cups frozen small whole onions
Orange Persillade (see below)
1. Preheat the oven to 350°F. Trim fat from ribs. Combine the thyme, salt, and pepper in a bowl. Rub this mixture over the short ribs. (You won’t cover them entirely by any means, but that’s okay. You’re just trying to flavor the meat).
2. In a 3 1/2- to 4-quart braiser, brown the ribs in hot oil over medium-high heat. Remove the ribs and remove all but 1 tablespoon drippings from the pan. Add the carrot and onion to the pan; cook and stir until tender but not brown, about 5 minutes. Add the garlic; cook until the fragrance is released, but do not brown.
3. Stir in the wine and beef broth; bring to boiling while stirring up any brown bits left in the pan Return the ribs to the Dutch oven; add salt and pepper to taste. Return to boiling.
4. Cover the pan; slide the ribs into the oven and bake about 2 hours or until the ribs are extremely tender, adding the onions during the last 30 minutes of baking. Remove ribs from Dutch oven; cover to keep warm.
5. Skim fat from the cooking liquid. Bring the sauce to boiling and cook until reduced, about 5 minutes. Serve ribs with sauce and sprinkle with the orange persillade.
Orange Persillade: In a small bowl, combine 2 tablespoons parsley, 2 teaspoons minced garlic, and 2 teaspoons finely shredded orange peel.
A Few Tips:
• Rub the meat with a little ground salt, pepper, and thyme.
• I love the way the shallow base of the braiser lets you brown a lot of meat without crowding the pan.
3. Rather than dirtying a plate, I use the top of the braiser for to hold the meat while sauteing the carrot, onions, and garlic.
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