According to Anna Stockwell, who prepares this dish for her cookbook For the Table: “Most braising recipes instruct you to individually sear each piece of meat, but I don’t think that’s worth the fuss, time, or stovetop spatter mess (which can be significant),” Recipes for crowd-pleasing, adaptable meals. Instead, I suggest searing the entire batch simultaneously in the broiler. It’s much quicker, easier, and still has that delicious seared flavor.
INGREDIENTS
- 6 lb.bone-in beef short ribs
- Kosher salt
- 1 tbsp.olive oil
- 2onions, halved through the roots, skins discarded
- 2heads garlic cloves, peeled and smashed
- 1(4.5-ounce) tube double- concentrated tomato paste
- 1(750-ml) bottle red wine
- 4sprigs thyme
- 1/2 tsp.crushed red pepper flakes
DIRECTIONS
Step 1
Heat broiler to high with the rack set about 5 inches from the top. Arrange ribs in a single layer on a rimmed baking sheet and season with salt. Broil, turning once, until deeply browned and crisped, 15 to 20 minutes. Set aside. Switch oven to 300°F.
Step 2
Meanwhile, in a large Dutch oven or pot, heat oil over medium-high. Add onion halves, cut sides down, and garlic. Cook, until lightly browned and fragrant, 2 to 3 minutes. Add tomato paste and stir to coat. Increase heat to high, and add wine, thyme, and red pepper flakes. Bring to a boil then reduce to a simmer until the steam coming off the pot no longer smells super-boozy and the wine has reduced slightly, 8 to 10 minutes.
Step 3
Add short ribs (discard any fat on the sheet pan), and cover with enough water to submerge the ribs (5 to 6 cups). Bring to a boil, then transfer to the oven. Cook until beef is super-tender, 2 hours to 2 hours 30 minutes. Cool to room temperature, then chill overnight. (This overnight rest is essential to deepening the flavor and improving the texture of the meat.)
Step 4
An hour or two before serving, scrape the congealed fat off the top and discard. Cook over medium-low heat just until the liquid is no longer congealed. Use a slotted spoon to scoop out the meat and transfer to a large bowl or sheet pan. Discard thyme and onion. Simmer braising liquid over medium-high heat until thickened and reduced slightly, 10 to 15 minutes. Once cool enough to touch, use your hands to pull meat off bones; discard bones and any cartilage. (Be careful not to shred the meat too much—you want it to be in nice, juicy chunks.)
Step 5
Remove pot from heat. Add meat and gently stir to combine. Serve warm.
