Slow-Braised Beef Short Ribs

Beef short ribs braised low and slow until the meat pulls clean from the bone. Deep, beefy, sticky, and profoundly satisfying. This is the kind of cooking that fills the house with a smell that brings everyone to the table.

What You Need

• 4 lbs bone-in beef short ribs
• Coarse salt and black pepper
• 2 tbsp beef tallow or lard
• 1 onion, quartered
• 6 garlic cloves, smashed
• 2 cups beef bone broth
• 1 tbsp apple cider vinegar
• Fresh thyme and rosemary
• 2 bay leaves

Method

1. Season ribs aggressively with salt and pepper on all sides. Rest at room temperature for 1 hour.
2. Heat tallow in a Dutch oven over high heat until smoking. Brown ribs on all sides until deep mahogany — 4–5 minutes per side. Do not rush this step.
3. Remove ribs. Reduce heat to medium. Cook onion and garlic in the same pot until soft, scraping up the browned bits.
4. Deglaze with a splash of broth. Return ribs to the pot. Add remaining broth, vinegar, and herbs. Liquid should come halfway up the ribs.
5. Cover tightly and cook at 300°F for 3.5–4 hours until the meat is completely pull-tender.
6. Rest 15 minutes before serving. Skim fat from braising liquid and reduce on the stovetop for a simple sauce.

Tips & Notes

• Brown them hard — that crust is where the flavor lives. Pale is failure.
• If the broth doesn't gel solid when cold, add a split pig's foot next time. That's collagen.
• These are even better the next day. Reheat slowly in the braising liquid.

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