Ingredients
Scale
- 4 lbs (1.8 kg) bone-in English-cut beef short ribs (8 thick meaty ribs, about 2.5 inches thick)
- 1.5 tablespoons (18 g) coarse Diamond Crystal kosher salt
- 1 tablespoon (8 g) freshly cracked black pepper
- 3 tablespoons (24 g) all-purpose flour (for dusting)
- 2 tablespoons (30 ml) avocado oil (for high-heat searing)
- 1 large yellow onion (200 g), finely diced
- 3 medium carrots (180 g), peeled and cut into 1-inch diagonal chunks
- 3 stalks celery (120 g), finely diced
- 8 cloves fresh garlic (30 g), peeled and smashed
- 3 tablespoons (45 g) double-concentrated tomato paste
- 2 tablespoons (30 ml) aged balsamic vinegar
- 1.5 tablespoons (22 ml) Worcestershire sauce
- 3.5 cups (840 ml) low-sodium beef bone broth
- 3 sprigs fresh rosemary + 6 sprigs fresh thyme + 2 dried bay leaves (tied with cotton twine)
- 1 tablespoon (14 g) cold unsalted butter (for finishing the gravy)
- 2 tablespoons (8 g) finely chopped fresh flat-leaf parsley (for garnish)
Instructions
- Preheat the oven to 325°F (163°C) with a rack in the lower-middle position. Pat the 4 lbs (1.8 kg) bone-in beef short ribs dry with paper towels, season all sides with 1.5 tablespoons (18 g) kosher salt and 1 tablespoon (8 g) coarse black pepper, and lightly dust with 3 tablespoons (24 g) all-purpose flour.
- Heat 2 tablespoons (30 ml) avocado oil in a heavy 6-quart enameled cast-iron Dutch oven over medium-high heat until shimmering. Sear the short ribs in two uncrowded batches of 4 ribs for 3 to 3.5 minutes per side until a deep mahogany crust forms. Transfer ribs to a platter and spoon off all but 2 tablespoons of rendered fat.
- Reduce heat to medium and add the diced onion (200 g), sliced carrots (180 g), and diced celery (120 g). Cook for 6 minutes until softened and lightly browned. Stir in 8 smashed garlic cloves (30 g) and 3 tablespoons (45 g) tomato paste and cook for 2 minutes until brick-red.
- Pour in 2 tablespoons (30 ml) aged balsamic vinegar and 1.5 tablespoons (22 ml) Worcestershire sauce, scraping up all browned fond from the bottom of the pot. Stir in 3.5 cups (840 ml) beef bone broth and the tied rosemary, thyme, and bay leaf bundle, then bring to a simmer.
- Nestle the seared short ribs bone-side down into the liquid (liquid should come two-thirds up the sides of the ribs). Cover tightly with the lid and braise in the 325°F (163°C) oven for 2 hours and 45 minutes until fork-tender (203°F / 95°C internal temperature).
- Transfer the tender short ribs and carrots to a warm platter and tent loosely with foil. Discard the herb bundle, skim the clear surface fat off the braising liquid, and simmer the gravy over medium heat for 6 minutes until thickened. Off the heat, whisk in 1 tablespoon (14 g) cold unsalted butter, spoon the glossy gravy over the short ribs, and garnish with chopped parsley.
Notes
100% Halal Steakhouse Braise: Deglazing caramelized tomato paste and beef fond with aged balsamic vinegar, Worcestershire sauce, and collagen-rich beef bone broth creates a deep, velvety mahogany gravy. Make-Ahead Tip: Braise up to 24 hours ahead and chill overnight so the surface fat lifts off in one solid piece.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American Steakhouse
Nutrition
- Calories: 640 kcal
- Sugar: 4 g
- Sodium: 690 mg
- Fat: 44 g
- Saturated Fat: 18 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 52 g