The Best Braised Short Ribs | Home Movies with Alison Roman

Short ribs, great for Passover, wonderful for Easter, perfect for literally any day of the week where you feel like tending lovingly to a large pot of meat. These short ribs are not the classic soupy, red wine-y, soft and braised number, more of a spiced (cumin, fennel, coriander), tangy (vinegar, lemon), and even *crispy* (yes, crispy!) version.

If the idea of cooking large hunks of meat terrifies you, please know you are not alone. But also know that short ribs are nearly impossible to overcook and are extremely forgiving. Regardless of how you treat them, they will likely turn out pretty great, because that’s just the kind of meat short ribs are. Short ribs, in many ways, are the Aidan Shaw of meats. Dependable. Classic. Super hot. Would probably fix your sink if you asked them to.

The nice thing here is that while this is, essentially, a pot of “meat and potatoes,” it still feels kind of fresh to me (both literally and figuratively). Literally because of the vinegar and finely chopped lemon (preserved lemon would be a good substitute if you’re looking for ways to use that jar up), figuratively because I’m not asking you to do the classic “make a mirepoix” then add an entire bottle of dry red wine.

Just know before going in that they DO braise for a small eternity. They braise until you think they can’t braise anymore and then you braise them a little longer until they all but fall apart when you so much as look in their direction (if, for some reason, you think your short ribs are too tough and somehow *overcooked*, I would wager to guess they are actually *undercooked* and would like you to keep cooking).

The last step before serving, wherein the perfectly tender and adequately cooked short ribs are uncovered to crisp up the ribs and potatoes and further thicken and reduce the sauce increases cooking time by about 30-ish minutes, which is the best 30-ish minutes you’ll ever spend, I promise. These are a lot, flavor and texture-wise, and but because they are a one-pot meat and potatoes kind of dish, they don’t need much more than a good tangy salad and a light, maybe chilled, red wine.

RECIPE & INGREDIENTS:

VIDEO CHAPTERS:
0:00​​​ Start
0:16 Home Movies with Alison Roman
0:26​ Intro to Braised Short Ribs
1:32 Cut and season the short ribs for braising
3:54 Prepare the onions, garlic, and potatoes
5:22 Sear the short ribs
8:29 Transfer the short ribs to a pan and brown the potatoes
9:42 Start the broth with the garlic, onions, and spices
10:45 Add tomato paste, water, white wine vinegar, and beef broth
12:02 Add the short ribs (bone side up) and potatoes back to the pot
13:26 Season the pot with chopped lemon
14:10 Place the pot in the oven to roast
15:34 Plate the braised short ribs and potatoes
16:17 Finish and taste the Braised Short Ribs

#BraisedShortRibs #ShortRibs #BeefShortRibs
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VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Pierre Coupier
Director of Photography: Dennis Thomas
Sound: Joe Quartararo

[TalkAsSoftAsChalk]

When you talked about the bruised garlic, it reminded me of early Its Alive days. Everytime Brad would would talk about allicin, they'd put up a picture of Alison.

[rachelannstephens]

I made this for Christmas Eve dinner this year and my family now believes that I am in fact a professional chef and have asked me to cook every holiday meal from now on. It's so good it'll commit you to manual labor for the rest of your life!

[patriciagomez]

Please never leave Youtube again. I live for Tuesdays.

[zachbrand]

I would sleep my greatest sleep with an endless loop of meat salting, dough rolling and shallot slicing playing in the background.

[missydiamond]

The older I get the more I appreciate loving a man who makes good quality furniture. Fabulous recipe btw.

[ilianars]

You are literally the first cook that has ever completely blown my mind. You have talent.

[dianaivanova]

I am ready to rewatch this 5 times and i don’t even eat meat. Alison, you are seriously the best person on internet right now.

[TomSojka]

the best part about using Better Than Bullion is the little bit left on the spoon that weirdly feels like an indulgent savory treat

[annanguyen]

“Pantry” - Madonna. That cracked me up. 😂😂

[julioaragon]

Your vibe, your humour, you are the best cooking show host ever! So fun to watch you cook!

[nic_rios]

Since you bring up Jenga--random fact I learned this week! Jenga blocks are actually purposefully MADE to all be very slightly different in shape. That's why when you play, some blocks are really easy to take out and some are in the tower more tightly. So actually... fitting the short ribs in the pot is EXACTLY like Jenga.

[FrkHoltegaard]

The kind of youtube channel you describe is basically Peaceful Cuisine. Very soothing!

[gerrybgood]

I woke up this morning realizing it's Home Movies Tuesday! I will be making this on the weekend. Another fun and informative (and drool worthy) video from the one and only wonderful Alison!

[marymarth]

I really enjoy when a person takes a bite or two of what they cook. For me it's the icing on the cake!

[the.annethology]

Alison, can you do like a basic kitchen equipment 101? Like your most fave items that you can't live without. It would be a nice video to do in between recipes :)

[michelleyustira]

Alison! Love the ending. Please never get rid of the part where you taste the dish every end of the videos. I think by this time you're aware that everytime we've finished watching cooking video recipes we always wonder how it tasted like. So yeah, keep doing it!! <3

[patriciapankow]

Absolutely love you. Your personality adds umami to your cooking. Please stay authentic. Much love.

[RyRy]

I’m screaming!!! I love Better than Bouillon, and I thought I was the only one who licked the spoon after scooping some into a dish. It’s deliciously salty and savory.

[virginiaarcher]

Made this today and it’s so delicious. Love Alison for giving me the know how to braise a short rib. You’re totally right, this is totally something I want to feed my people at Easter/Passover. Love love love the tagine vibes in this too

[kenyadavenport]

Your food is familiar but there's always a little twist that I've never seen before in other recipes. It's definitely helped me experiment more with my own cooking 🖤