I’ve been making this recipe for years, and over time I’ve changed the way I build the braising liquid. The biggest difference is layering in more savory depth before the ribs ever go into the oven: tomato paste cooked until caramelized, one anchovy fillet melted into the vegetables, and a Parmesan rind tucked into the braise. None of those ingredients take over the dish. They just make the final sauce taste fuller, richer, and like it has been simmering all day… which it has.
Why this recipe works
A really good sear builds the foundation. Browning the short ribs well gives you all those deeply flavored bits on the bottom of the Dutch oven that eventually become part of the sauce.
The tomato paste gets caramelized, not just stirred in. Cooking it in the rendered fat until it turns brick red takes away that raw tomato flavor and adds sweetness and depth.
The anchovy is there for umami, not fishiness. One fillet melts completely into the vegetables. You will not taste anchovy. You’ll just wonder why the sauce tastes so good.
A Parmesan rind adds another quiet layer of savory flavor. I save mine in the freezer specifically for soups, sauces, and braises like this.
Low and slow wins here. A 325°F oven gives the collagen in the short ribs time to break down until the meat is fork tender and nearly falling off the bone.
A few tips before you start
- Pat the short ribs very dry before seasoning and searing them. Moisture is the enemy of a deep brown crust.
- Use a red wine you would actually drink. Cabernet Sauvignon is my usual choice, but any dry, full-bodied red works.
- Give the tomato paste a full minute or two to caramelize. This tiny step makes a noticeable difference.
- If the braising liquid does not come most of the way up the ribs, add a splash more broth or water.
- These are even better the next day. If you’re serving them for company, braising them a day ahead can be a huge time saver.
Ingredients
Method
- Preheat the oven to 325°F.
- Pat the short ribs very dry and season generously with salt and freshly cracked black pepper. If you have time, let them sit for 20–30 minutes before searing.
- Heat the olive oil in a Dutch oven over medium-high heat. Working in batches if necessary, sear the short ribs on all sides until deeply browned. Don’t rush this part. Remove the ribs and set aside.
- Add the chopped bacon to the same pot and cook until it begins to crisp and render its fat.
- Reduce the heat to medium. Add the onion, carrots, and celery and cook for 5–7 minutes, until softened and beginning to turn golden.
- Add the minced garlic and cook for about 1 minute.
- Add the tomato paste and stir it into the vegetables and rendered fat. Cook for 1–2 minutes, stirring frequently, until the tomato paste darkens to a deep brick red and begins to caramelize.
- Add the anchovy fillet and cook for another 30–60 seconds, stirring and breaking it apart until it essentially melts into the vegetables.
- Pour in the red wine and scrape up all the browned bits from the bottom of the Dutch oven. Simmer for 5–8 minutes, until the wine has reduced slightly and smells less sharp.
- Add the beef broth, rosemary, thyme, bay leaf, and Parmesan rind.
- Nestle the short ribs back into the pot. The braising liquid should come about 80–90% of the way up the meat. Add a little more broth or water if necessary.
- Cover tightly and transfer to the oven. Braise for 3½–4 hours, gently flipping the ribs and spooning some of the braising liquid over them about halfway through cooking.
- The ribs are done when they are incredibly tender and the meat is nearly falling from the bone. Let them rest in the braising liquid for 20–30 minutes before removing them.
- Strain about 2 cups of the braising liquid, skimming off excess fat if desired.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly, until the roux is lightly golden.
- Slowly whisk in the strained braising liquid, adding a little at a time so the gravy stays smooth. Add additional beef broth as needed to reach your desired consistency.
- Simmer for about 5 minutes, until thickened.
- For a little brightness to balance all that rich beef and red wine, stir in 1–2 teaspoons of balsamic vinegar at the end if desired. Taste and adjust the seasoning as needed.