Braised Beef Short Rib

Buying Guide — Short ribs shrink significantly as the fat renders and the bone releases. Plan for approximately 350g (12 oz) of bone-in weight per person. If you are serving big eaters, aim for 500g (1.1 lbs). You can also use any other beef stewing meat for this recipe if you can't find short ribs. Chuck roast, shoulder, beef shin, are but a few alternatives.
The "Jiggle" Test (Doneness) — Don't rely solely on time. The ribs are ready when the collagen has fully converted to gelatin. The meat should yield to a fork with zero resistance, but shouldn't completely fall apart when lifted. If it's tough, it simply needs more time—put it back until it yields. The perfect doneness is when the meat is soft to the touch but does not completely fall apart without holding itself together.
Why Chocolate? We use 70% Dark Chocolate not for sweetness, but for gloss and depth of flavor.
Make-Ahead — Like a stew, this dish improves after 24 hours. Braise the meat a day in advance and chill it in the liquid. The fat will solidify at the top (making it easy to remove), and the meat will reabsorb the juices. Reheat gently before glazing.
Family Friendly — Do not worry about serving this to children. The rapid 10-minute reduction followed by the 4-hour braise evaporates 99% of the alcohol, leaving behind only the savory depth, not the booze.
Alcohol-Free Substitution To skip the wine — Use an extra 500ml of beef stock mixed with 3 tablespoon Balsamic Vinegar or Red Wine Vinegar.
Alternative Cooking methods:
- Slow Cooker: Must sear ribs and reduce wine on stovetop first (essential for flavor). Add to cooker with stock/herbs. Cook Low for 8 hours. Transfer liquid to pan to thicken at the end.
- Pressure Cooker (Instant Pot): Sear and reduce wine using Sauté mode. Cook High Pressure 45 mins, natural release 15 mins. Remove ribs, switch back to Sauté to reduce sauce.
- Stovetop: Simmer gently on lowest heat, covered, for 2.5 – 3 hours. Flip ribs every 45 mins.
- Sous Vide: Bag seared ribs with reduced wine sauce. Cook 85°C (185°F) for 12 hours. Finish with glaze in hot oven.
Pot Size — If your Dutch oven is too wide, the liquid won't cover the meat, leading to dry ribs. If the liquid level is below halfway up the beef, transfer everything to a smaller casserole dish before baking.
Sauce too salty – Reduction concentrates salt. If your gravy is too salty, add a splash of water and a squeeze of lemon juice. Do not oversalt the meat when searing.
Glaze burning — The sugar content in the glaze is high. Watch the final roast like a hawk—it goes from "charred" to "burnt" in seconds.
Serving Suggestions:
- Classic: Serve over Creamy Mashed Potatoes to soak up the reduction gravy.
- Low Carb: These ribs are incredibly rich. Serve over Cauliflower Mash or with a sharp Green Salad to cut through the fat.
Nutrition — This is the nutritional value if all the sauce and fat were eaten. The true calories per braised piece of meat is much lower.

Ingredients

Short rib

BBQ Glaze

Instructions

Video

Notes

Nutrition