Vermouth-Braised Short Ribs

By Melissa Clark

Vermouth-Braised Short Ribs
Andrew Scrivani for The New York Times
Total Time
1 hour, plus 2 to 3 hours’ cooking
Rating
5(1,127)
Comments
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When it comes to short ribs, you have choices. Boneless short ribs are easier to serve to a crowd and can be substituted pound for pound in your grandmother’s time-honored brisket recipe.

Bone-in short ribs require a very large pot and are somewhat more awkward to plate. The upside is that they have even more flavor because the marrow that seeps out of the bones seasons the sauce.

You can buy them either cut across the bone, called flanken, or along the bones, often called English style — the way it is done in fancy restaurants. You’ll need about three-quarters of a pound of bone-in short ribs per person. If you cook the beef the day before and chill it overnight, you’ll be able to lift off much of the fat that hardens on top of the sauce.

Featured in: Plush Short Ribs Displace Stringy Brisket

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Ingredients

Yield:8 to 12 servings
  • 8pounds bone-in short ribs, rinsed and patted dry
  • Coarse salt and freshly ground black pepper
  • 4 to 5tablespoons olive oil, more as needed
  • 8shallots, 6 finely chopped, 2 thinly sliced
  • 6garlic cloves, finely chopped
  • 3medium leeks, white and light green parts only, chopped
  • 2celery ribs, finely chopped (save leaves for garnish)
  • 1(750-milliliter) bottle white wine, not too dry
  • 2cups chicken broth, preferably homemade
  • 1cup dry vermouth
  • 6fresh thyme sprigs
  • 1small bunch fresh parsley, stems separated (save leaves for garnish)
  • 1fresh rosemary sprig
  • 3medium carrots, diced
  • ¼cup white wine vinegar
  • 2tablespoons honey
  • Flaky sea salt, for garnish (optional)
  • 1small bunch chives, roughly chopped
  • 1small bunch fresh mint, leaves roughly chopped
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

1653 calories; 138 grams fat; 58 grams saturated fat; 0 grams trans fat; 64 grams monounsaturated fat; 6 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 56 grams protein; 1486 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    If you have time, the night before or several hours before cooking, season the meat generously with the salt and pepper (you will need at least a tablespoon salt and 1½ teaspoons pepper). Wrap and refrigerate until needed. (You could do this just before cooking, if necessary.)

  2. Step 2

    Heat oven to 325 degrees. In a very large Dutch oven over medium-high heat, warm 2 tablespoons of the olive oil. Working in batches, arrange as many of the short ribs as fit comfortably in a single layer and brown on all sides. Take your time with this and let them get good and brown, and don’t crowd the pot or else they will steam and never develop a tasty, caramelized crust. Transfer the ribs to a bowl once they have browned, and add more oil to the pot as needed.

  3. Step 3

    Add another 2 tablespoons of the oil to the pot if it looks dry, and stir in the chopped shallots, garlic, leeks, celery and a large pinch of salt and pepper. Cook the vegetables until softened, about 7 minutes, stirring constantly and scraping up the browned bits on the bottom. Add the wine, chicken broth and vermouth, and simmer until the liquid is reduced by half, 10 to 15 minutes.

  4. Step 4

    Arrange the short ribs in the liquid in the pot. Using kitchen twine, tie together the thyme, parsley stems and rosemary, and drop into the pot. Bring the liquid to a simmer on the stove, then cover and transfer the pot to the oven. Cook, turning the ribs every 45 minutes or so, until the meat is tender but not yet falling off the bone, about 2 hours. Add the carrots and let cook until tender, about 30 minutes longer.

  5. Step 5

    Use a slotted spoon to remove the short ribs and most of the carrots. Discard the herb bunch. Bring the liquid to a simmer, reducing it until it thickens slightly. If serving right away, spoon off some of the fat from the surface of the sauce. Or pour the sauce back over the meat and chill overnight in the pot, then spoon off the fat. Reheat if necessary.

  6. Step 6

    To serve, combine the sliced shallots, vinegar and honey in a bowl. Place short ribs on a platter and top with some of the sauce. Sprinkle with the flaky salt, chives, mint, parsley leaves and celery leaves, and scatter the shallots and vinegar mixture over the top.

Ratings

5 out of 5
1,127 user ratings
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Comments

J. David Nelson

This may be the best short-rib recipe ever. I was concerned that using white wines, instead of red, was not the way to go. My friends raved about the taste! I would not change a thing.

Bob

I think the purpose of rinsing is to get rid of any bone fragments and clotted blood that may have been created when the ribs were cut. It's the same idea behind rinsing veal bones before making stock.

Rex

The US Department Of Agriculture says that rinsing any meat sprays bacteria over the kitchen and isn't needed as cooking the meat at the proper temperature will make it safe to eat.

Susan

How can this recipe be adapted for a slow cooker?

Doralis

This was very delicious, I used a mix of short ribs and beef shanks. The meat was tender, the broth /sauce super flavorful. Made rice pilaf to accompany it.

CLHK

This is a legacy recipe for us! Made as is, it is amazing. Since I cook for two (w leftovers optimal), I make half the recipe, but do 2/3 sauce, and full veggies. I’ve also started adding more carrots, cippolini onions and mushrooms, even better the next day when excess fat can be scraped off and flavors have melded. I’ve also started using carrot greens rather than parsley, SO much better! Oh, and yes, a DRY Riesling is phenomenal as the wine.

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