serves: 4-6

Dan Barber is one of the chefs I greatly admire, so when looking for a staple short ribs recipe, his was the go-to. This family favorite has been slightly adapted from one of his recipes.

 

4-5 lbs. beef short ribs, bone on
salt & pepper
1 tablespoon avocado oil
1 onion, diced
1 carrot, diced
1 celery rib, diced
2 garlic cloves, skin on
2 tablespoons coconut sugar
1 tablespoon Worcestershire sauce
1 tablespoon tamarind concentrate
2 bay leaves
1/2 cup vermouth
1 cup red wine
2-3 cups chicken broth

 

Directions

Heat oven to 225 degrees. Season short ribs with salt & pepper. Place braising pan over med-high heat. Brown ribs in batches, and set aside.

Add vegetables to pan, reduce heat to medium, and cook until soft. Put the short ribs (and any juices that have collected on the plate) back in the pan over vegetables.

Add remaining ingredients and enough chicken broth just to cover the ribs. Bring the liquid to a boil, then place lid and transfer to the oven.

Braise the short ribs until very tender when pierced with a fork, (about 4-5 hours). Using a slotted spoon, transfer the short ribs to a plate. Ladle off as much fat as possible (or plan ahead by cooking the night before, and peel off layer of fat prior to heating on serving day). Set pan over med-high heat. Bring the sauce to a boil and reduce to a syrupy
consistency.

Plate the ribs in a shallow bowl and spoon over sauce.
 

Recipe Adapted from Dan Barber's Short Ribs

 

Photo Credit: Wynn Myers