Description
Deeply seared short ribs slow-braised with honey, apple cider vinegar, soy sauce or tamari, onions, garlic, and thyme until extremely tender, then finished with fresh lemon juice and a parsley-chive mixture.
Ingredients
Scale
- 5 lb bone-in short ribs, at least 1½ inches thick, cut into single-bone portions OR 3½–4 lb boneless short ribs, at least 1½ inches thick
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons vegetable or canola oil
- 2 large yellow onions, quartered
- 2 heads garlic, halved crosswise
- 3 tablespoons honey
- ½ cup apple cider vinegar
- ½ cup soy sauce or tamari
- 4 cups chicken, beef, or vegetable broth
- 4 thyme sprigs
- 2 cups parsley leaves and tender stems, finely chopped
- ½ bunch chives, finely chopped
- Flaky sea salt
- 3 lemons, halved
Instructions
- Season the short ribs generously with salt and pepper: Season the short ribs generously with salt and pepper. Let them sit for at least 1 hour at room temperature, or refrigerate covered for up to 48 hours.
- Preheat the oven to 300°F: Preheat the oven to 300°F. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Working in batches, sear the short ribs for 4–6 minutes per side until deeply browned. Transfer to a plate. Drain excess fat and remove any scorched pieces from the pot.
- Add the remaining 2 tablespoons oil to the pot: Add the remaining 2 tablespoons oil to the pot. Add the onions and garlic and cook for 4–5 minutes, stirring occasionally, until lightly browned.
- Add the honey and cook until bubbling and turning a deeper amber color: Add the honey and cook until bubbling and turning a deeper amber color.
- Pour in the apple cider vinegar and soy sauce: Pour in the apple cider vinegar and soy sauce. Scrape the browned bits from the bottom of the pot. Bring to a strong simmer and cook for 5–8 minutes, until the liquid has reduced by roughly half.
- Add the broth and thyme and bring to a simmer: Add the broth and thyme and bring to a simmer. Season with salt and pepper.
- Return the short ribs to the pot, bone-side…: Return the short ribs to the pot, bone-side up, keeping them as submerged in the braising liquid as possible.
- Cover and transfer to the oven: Cover and transfer to the oven. Braise for 3 hours without removing the lid.
- Check the ribs: Check the ribs. They should be extremely tender and nearly falling apart. If necessary, cook for another 20–30 minutes.
- Remove the lid and skim excess fat from the surface: Remove the lid and skim excess fat from the surface. Increase the oven temperature to 425°F.
- Return the pot to the oven uncovered for…: Return the pot to the oven uncovered for 35–45 minutes, allowing the ribs to brown and the braising liquid to reduce and thicken slightly.
- Meanwhile, combine the chopped parsley and chives and…: Meanwhile, combine the chopped parsley and chives and season with flaky sea salt.
- Spoon the braising liquid over the ribs: Spoon the braising liquid over the ribs. Squeeze fresh lemon juice over everything and finish with the parsley and chive mixture.
Notes
Boneless short ribs can be used instead of bone-in. The dish can be prepared a day ahead and reheated before serving. Orange can replace lemon for the finishing acidity. A splash of vinegar can also be used if fresh citrus isn’t available.
Total Time: About 4 hours, plus seasoning
The reference lists approximately four hours, plus seasoning. The displayed time excludes advance seasoning; follow the separate seasoning/resting instructions and allow that additional time.
- Category: Dinner Ideas
- Method: Braising
- Cuisine: American