Braised Short Ribs

Rich, deeply savory, and braised low and slow until fork-tender, these short ribs are the ultimate cool-weather comfort meal. This recipe layers flavor with Fond Rosemary & Pink Peppercorn Tallow, Fairway Espresso Salt, red wine, and Fond Tomato, Thyme & Garlic Broth for an incredibly rich braise.

Serves: 4
Prep Time: 25 minutes
Cook Time: 3–3½ hours

Ingredients

• 4 boneless beef short ribs
• Espresso Salt, for seasoning
• Steak Salt, for seasoning
• 2 tablespoons Fond Rosemary & Pink Peppercorn Tallow
• 1 large yellow onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 garlic cloves, smashed
• 2 cups dry red wine
• 4 tablespoons Fond Demi Glace
• 1 jar Fond Tomato, Thyme & Garlic Broth
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• Creamy mashed potatoes or polenta, for serving

Method

1. Preheat oven to 325°F.
2. Pat the short ribs dry and generously season all sides with Espresso Salt.
3. Heat the Fond Rosemary & Pink Peppercorn Tallow in a large Dutch oven over medium-high heat. Once hot, add the short ribs and sear on all sides until a deep, golden-brown crust develops. Remove from the pot and set aside.
4. Reduce the heat to medium. Add the onion, carrots, and celery to the same pot, season with Steak Salt and sauté until softened and lightly caramelized, about 6–8 minutes. Add the garlic and cook for another minute.
5. Deglaze the pot with the red wine, scraping up all of those flavorful browned bits from the bottom. Bring to a simmer and allow the wine to reduce slightly.
6. Return the short ribs to the pot and pour in one jar of Fond Tomato, Thyme & Garlic Broth & Demi Glace.  Add the rosemary, thyme, and bay leaves. The braising liquid should come approximately two-thirds of the way up the short ribs.
7. Cover and transfer to the oven. Braise for 3–3½ hours, or until the short ribs are incredibly tender and easily pull apart with a fork.
8. Carefully remove the short ribs. Skim any excess fat from the braising liquid and simmer the sauce on the stovetop until reduced to your desired consistency.
9. Serve the short ribs over creamy mashed potatoes or polenta, finished with plenty of the rich red wine braising sauce.

Chef’s Tip

Don’t rush the sear. Building a deep crust on the short ribs with the Rosemary & Pink Peppercorn Tallow creates the first layer of flavor for the entire braise.

Find the beef short ribs, Espresso Salt, Fond Rosemary & Pink Peppercorn Tallow, and Fond Tomato, Thyme & Garlic Broth at The Steak Shop.