Free recipe
Glazed Short Rib Plate
Built around beef short ribs and onion -- the method starts by patting the short ribs dry.
Anchored by beef short ribs, onion and garlic, this steakhouse dish starts by patting the short ribs dry and comes together in about 30 minutes -- the kind of advanced recipe that earns a permanent spot in the rotation.
Ready in 30 minutes -- genuinely doable on a weeknight.
A more involved technique that rewards patience with real depth of flavor.
Built around beef short ribs, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 3 lb (1.4 kg) beef short ribs
- 1 onion, chopped
- 3 cloves garlic
- 2 cups beef stock
- 1/2 cup red wine
- 3 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp oil, salt and pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Pat the short ribs dry and season with salt and pepper. Heat the oil in a heavy oven-proof pot and brown the ribs on all sides, about 8 minutes. Remove.
Add the onion and garlic and cook 4 minutes, then pour in the red wine and scrape up the browned bits.
Add the stock, soy sauce, and brown sugar and return the ribs.
Cover and cook in a 325F/160C oven about 2.5-3 hours until the meat is fall-apart tender.
Lift out the ribs. Skim the fat off the sauce and simmer it on the stove until reduced and glossy.
Brush the ribs with the glaze.
Serve the sticky short ribs with mashed potato, spooning the glaze over.
The step worth not rushing: Pat the short ribs dry and season with salt and pepper. Heat the oil in a heavy oven-proof pot and brown the ribs on all sides, about 8 minutes. Remove.
