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Braised Short Ribs
Meat that falls off the bone and melts in your mouth is what this dish is about. It is easy to put together and the results are phenomenal!
Ingredients
- 4-5 Lbs of Bone-in Short Ribs alternatively, this recipe can be made with lamb shanks
- 1.5 to 2 Cups Cherry Tomatoes
- 2-3 Chopped Garlic Cloves
- 2 Bay Leaves
- 3 Pods of Cardamom crush to open
- 1 Chopped Onion
- 2 Cinnamon Sticks
- 1 Bunch of Parsley approx. 1 cup of leaves
- 1-2 cups of water
- Salt and Pepper for seasoning
- Canola Oil or alternate high-heat oil
Instructions
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Season Short Ribs with salt and pepper and sear in oil in a 7 Qt Dutch Oven until browned on all sides (sear in batches to avoid overcrowding as this will cause meat to steam vs. sear)
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Remove Short Ribs and reserve
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Add onions and sauté until lightly browned
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Add garlic and sauté briefly (approx. 30 seconds)
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Return Short-ribs and juices to the Dutch oven and add water until ¾ submerged (If possible, keep meat in a single layer)
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Season the water with salt and pepper to taste and add Cinnamon sticks, cardamom, bay leaves
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Bring the water to a simmer
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Scatter tomatoes and parsley on the surface
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Cover pot and slow simmer for 2.5 to 3 hours on the stovetop or preferably in an oven at approx. 300 degrees (ovens will vary so check to ensure liquid is at a slow simmer and not boiling)
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Half-way through rotate/shift meat to ensure they are submerged in liquid
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Uncover pot for last 30 minutes to allow the liquid to thicken (meat should still be partially covered until the end to ensure it doesn’t dry out)
Recipe Notes
Short Ribs will continue to get tender as they braise. Meat should fall off the bone and not be chewy in texture. For best flavor in braises, recommendation is to use bone-in meats. Season the meat, onions and water as you go to ensure seasoning is properly infused throughout. Adding salt at the end will not achieve the same depth of flavor.