White wine braised short ribs
Ingredients
Bone-in short ribs (about 2-3 pounds)
3-5 shallots (3 if medium to large, 5 if small)
2 cups chicken broth
1 cup white wine*
Fresh herbs (rosemary, sage, and thyme)
Oil for cooking (recommended: avocado oil)
Salt, pepper, and garlic powder (for seasoning)
Preparations
Preheat your oven to 275°F (135°C).
Cut the shallots in large halves; they will melt down during the braising process, so there's no need to cut them small.
Wash the short ribs and pat them completely dry.
Once dry, heavily season all sides with salt, pepper, and garlic powder.
Cooking Instructions
In a large pot with a heavy bottom (such as a Dutch oven), heat the oil over medium-high heat.
Add the short ribs and brown them on all sides until they develop a deep brown color. Remove the short ribs from the pot and set aside.
Add the shallots to the pot and sauté until slightly browned.
Return the short ribs to the pot, arranging them evenly across the bottom.
Pour in the chicken broth and white wine. Add the fresh herbs.
Cover the pot and braise in the preheated oven for 4-5 hours, or until the short ribs are tender and the meat easily pulls away from the bone.
Carefully remove the short ribs from the pot and serve with the braising liquid and shallots.
Extra notes
* While red wine, beef broth, and mirepoix are typically used, I find that white wine and lighter aromatics fit my preference better.
