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Meals · Roasts, ribs & slow cooker

Bone-broth braised short ribs

44

Bone-in beef short ribs salted ahead, browned hard in their own fat and braised in bone broth until a fork slides straight in. The broth is skimmed and boiled down to a dark, glossy glaze with one spoon of butter. Nothing but beef, salt and time.

Time
255 min (40 prep + 215 cook)
Servings
4
Per serving
510 kcal
Protein
43 g

Ingredients

Steps

  1. Sprinkle the short ribs all over with the salt. Leave them uncovered on a tray in the fridge for at least 30 minutes, or overnight if you can.
  2. Heat the oven to 325°F. Pat the ribs dry. Set a large, heavy lidded pot over medium-high heat and brown the ribs in two batches with no added fat, 3–4 minutes on each meaty side, until deep brown. Short ribs make their own fat. Move them to a plate and pour the fat out of the pot, leaving the brown bits.
  3. Pour in the broth and scrape up every brown bit. Add the garlic powder if using. Return the ribs, bone side up, in one layer. Bring to a simmer, cover and put in the oven.
  4. Braise for 2 1/2–3 hours, turning the ribs once, until a fork slides into the meat with no resistance and the bones pull away. Thicker ribs can need longer, so go by the fork and not the clock.
  5. Lift the ribs onto a plate. Pour the liquid into a tall jug, let it stand 5 minutes and spoon off the fat from the top. Boil the liquid in a wide pan for 15–20 minutes, until it has reduced to about 1 cup and coats a spoon. Off the heat, whisk in the cold butter and the pepper.
  6. Return the ribs to the pan, spoon the glaze over and warm through for a minute. Leftovers keep 4 days in the fridge; reheat covered at 300°F for about 30 minutes. They freeze for 3 months.

Good to know

Can I use a leaner cut?

Yes. Beef cheeks braise in the same time to the same soft, sticky finish, at about 76 instead of 44. Buy about 2 lb of raw cheeks, which cook down to the same weight of meat.

How do I get the most fat off the sauce?

Make it a day ahead. Refrigerate the strained liquid overnight and the fat sets into a solid layer you can lift off in one piece, then reduce it as usual.

Per

Calories
247
Protein
(34%)
21 g
Fat
(65%)
18 g
Carbohydrates
(1%)
1 g
of which sugar
<1 g
Fiber
<1 g
Sodium
660 mg

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Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 2039 kcal goes into the pot and 1307 g of ingredients comes out as about 827 g of food: 247 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.