Name: Wine-Braised Short Ribs
Total time: 4 h
Ingredients: 5 pounds bone-in English-style short ribs , bone 4 to 5 inches long, 1 to 1 1/2 inches of meat on top of bone, trimmed; Kosher salt and pepper; 1 tablespoon vegetable oil; 1 large onion , chopped; 1 tablespoon tomato paste; 1 teaspoon all-purpose flour; 2 cups dry white wine; 3 cups chicken broth; 4 garlic cloves , peeled and smashed; 4 sprigs fresh thyme; 2 bay leaves; 2 tablespoons unsalted butter , cut into 2 pieces and chilled

Why This Recipe Works

To create a short-rib dish with tender meat and a silky, complex sauce, we opted for easier-to-find and meatier English-style short ribs over flanken-style ribs. While we loved the rich, deep flavor we got from searing the beef ribs, we didn't like the extra time and mess. Instead we braised the ribs, uncovered, in the oven. This step allowed the oven to do the browning for us, imparting just as much meaty, roasted flavor. White wine, as opposed to red wine or port, added acidity that contrasted with the richness of such a fatty cut of meat. Defatting and reducing the braising liquid concentrated it into an ultraflavorful, rib-coating sauce.

Before You Begin

English-style short ribs contain a single rib bone. A crisp, dry white wine such as Sauvignon Blanc is best here. If you're using table salt, reduce the amount called for by half. Use a large Dutch oven with a capacity of 6 quarts or more.

Instructions

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Sprinkle ribs with ¾ teaspoon salt and ½ teaspoon pepper; set aside.

Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook until lightly browned, 4 to 6 minutes. Add tomato paste and flour and cook, stirring constantly, until paste begins to darken, about 45 seconds. Add wine, increase heat to high, and bring to boil. Cook until mixture is slightly thickened, about 3 minutes.

Stir in broth, garlic, thyme sprigs, and bay leaves. Nestle ribs into braising liquid, bone side up (ribs may overlap). Bring braising liquid to simmer, transfer pot to oven, and cook, uncovered, for 1 1/2 hours.

Remove pot from oven. Flip ribs meat side up so meat is above braising liquid. Return pot to oven and cook, uncovered, until fork slips easily in and out of meat, 1 to 1 1/2 hours longer.

Transfer ribs to serving platter and tent with aluminum foil. Strain braising liquid through fine-mesh strainer into fat separator; discard solids. Allow liquid to settle for about 5 minutes.

Strain off fat and return defatted braising liquid to now-empty pot. Bring to boil over high heat and cook until reduced to 1 cup, 4 to 7 minutes. Reduce heat to low and whisk in butter, 1 piece at a time. Season sauce with salt and pepper to taste. Pour sauce over meat and serve.