Short Ribs? Wow!
Short ribs are hot right now. Apparently the word “wow” has been used to describe them so many times there’s a whole google category called “short ribs wow.” I get it. Short ribs are wow in every way—their rich flavor, succulent texture, their ease in preparation. If you follow my modified pressure cooker technique, they are done in just 1 1/2 hours or half the usual cooking time. And check out this week’s video, you’ll see how easy they are to make.
So make a batch of short ribs one of these busy holiday weekends. Have some friends over and wait for the “wows.” Or serve it for Sunday supper knowing you’ve got a heat-and-serve meal ready to go later in the week.
- 12 short ribs (about 3 ½ pounds)
- 1 tablespoon olive oil
- Salt and ground black pepper
- 1 large onion, cut into medium dice
- 3 garlic cloves, minced
- 2 teaspoons dried thyme leaves
- 3 tablespoons flour
- 1½ cups each: red wine and chicken broth
- 1 can (14.5 ounces) petite diced tomatoes
- Adjust rack to lower-middle position and heat oven to 450 degrees. Toss short ribs evenly with oil and a light sprinkling of salt and pepper.
- Meanwhile, heat a heavy-bottomed Dutch oven or soup kettle over medium-high heat. Working in 2 batches to avoid overcrowding, add short ribs to hot pan. Cook each batch, turning only once, until well browned on each side, 5 to 6 minutes.
- Drain all but 1 tablespoon of the fat from the pan. Add onion; sauté until lightly brown and translucent, about five minutes. Add garlic and thyme; sauté until fragrant, about a minute. Stir in flour, then wine, followed by chicken broth and tomatoes. Return short ribs to the pot and bring to a simmer.
- Place a sheet of heavy-duty foil over pot. Use a potholder to press down foil so that it touches stew. Seal foil completely around edges. Place lid snugly on pot. Place pot in oven and cook until ribs are fall-off-the-bone tender, about 1½ hours.