The Best Short Ribs Ever
Ingredients: Yellow onion, Carrots, Celery, Garlic, Short ribs · 240 min cook time · 800kcal · ~₩85,000
Ingredients
2medium Yellow onion, 2medium Carrots, 4ribs Celery, 1head Garlic, 6large Short ribs, 1적당량 Kosher salt, 1적당량 Pepper, 1적당량 All-purpose flour, 1적당량 High-heat oil (avocado, canola, lard, beef fat, pork fat, duck fat), 1bottle Red wine, 3Tbsp Tomato paste, 1Tbsp Sugar, 1qt Beef stock, 0.5cup Shiro dashi
Instructions
1. Roughly chop two medium yellow onions into half-inch segments. The cuts don't need to be perfect as they will be strained out later, but avoid cutting them too small.
2. Peel and cut two medium-sized carrots into half-inch coins. You can go thicker if desired.
3. Trim the dry ends off four ribs of celery and cut them into half-inch pieces.
4. Take a whole head of garlic, skin and all, and carefully cut it in half to expose the cloves.
5. Select six large, thick short ribs with a good meat-to-bone ratio. Avoid ribs that are mostly bone or fat.
6. Generously season the short ribs on all sides with kosher salt and pepper. Season from high up for even coverage.
7. Lightly sprinkle all-purpose flour over the seasoned short ribs, coating every surface. Shake off any excess flour.
8. Heat a large, heavy-bottom Dutch oven or similar pot over medium-high heat. Add enough high-heat oil (avocado, canola, lard, beef fat, pork fat, duck fat) to coat the bottom.
9. Sear the short ribs in batches (2-3 at a time) for 2-3 minutes per side until beautifully golden brown. Set aside the browned ribs.
10. While the ribs are searing, pour one bottle of red wine into a medium sauce pot. Bring to a boil over high heat and reduce until two cups remain (about 10 minutes).
11. Reduce the heat in the Dutch oven to medium. Add all the chopped vegetables (onion, carrots, celery, garlic) to the pan. Season immediately with a little kosher salt and stir.
12. Let the vegetables sit for about a minute to get a little color, then stir again. They don't need to be fully cooked at this stage.
13. Add three tablespoons of tomato paste to the vegetables and turn the heat up to medium-high. Stir frequently and cook until the tomato paste coats the vegetables and starts to caramelize slightly at the bottom (1-2 minutes).
14. Add one tablespoon of sugar to the pot and stir.
15. Pour in one quart of beef stock, the reduced red wine, and a half cup of shiro dashi (if using). Stir to combine.
16. Increase the heat to medium-high and bring the liquid to a boil.
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