The Only Short Ribs Recipe

THE red meat gateway drug

This is not a classic red wine-braised short ribs recipe. While I like the traditional version for all the right reasons (hearty, comforting, and a one-pot delight), I find it exists in a somewhat flat, predictable flavor space. There is not much depth or contrast. The red wine is just…red wining.

On these grounds, I had never really explored the short rib category until a couple year ago when I was introduced to Alison Roman’s Tangy Braised Short Ribs. Now, this was a flavor profile I could get behind: tangy, slightly sweet, a bit sour, fresh, and slow-cooked to perfection. Say no more.

This recipe is adapted very closely from Alison’s recipe, with some key changes. She deserves most of the credit. The beautiful bone-in short rib was almost doomed to a life of marinating in merlot, but with a flavor-bursting makeover, it is reimagined and the perfection of the short rib finally shines through.

TIME:

• seasoning: 24-48 hours

• cooking: 4 hours

TOOLS:

• large dutch oven — I love my lodge (7.5 quart)

Ingredients:

serves 4-6

• 5 lbs bone-in short ribs, at least 1.5” thick (cut into single bone portions)

• kosher/pink salt and freshly ground black pepper

• 3 T pure avocado oil or extra virgin olive oil

• 2 large yellow onions, quartered

• 2 heads garlic, halved crosswise

• 3 T honey

• 1/2 cup apple cider vinegar

• 1/2 cup organic tamari — soy sauce processed without wheat to be GF. organic matters with soy. can also use coconut aminos

• 4 cups chicken bone broth

• 4 thyme sprigs

• 2 cups flat-leaf parsley (leaves and tender stems), finely chopped

• 1/2 bunch chives, finely chopped

• pink or flaky salt

• 3 lemons, halved, for juicing

Steps:

1. Minimum 1 hour or up to 48 hours in advance, season the short ribs generously with salt and pepper. Cover all sides well, and cover/refrigerate until 1 hour before cooking.

2. Preheat oven to 300 degrees.