This is a basic recipe for braised beef short ribs. Once it’s cooked, you can use the meat for a lot of different applications, such as pasta agnolotti, bolognese sauce, ravioli, stews, etc.

When I braise at home, I get my stock from Trader Joe’s or from Whole Foods, just because it’s easier and a more concise product.

Braised Beef Shortribs (boneless)

1 kg boneless beef short ribs, or chuck flap or similar, ask your butcher

30 gram salt

15 gram black pepper, finely

125 gram or 1/2 medium-size yellow onion, cut into chunks, no need to peel

1 whole garlic clove, cut in half

2 quart or 1-liter liquid, in this case, I use vegetable broth

2 Tbls tomato paste

1/2 tbs whole black peppercorn

2 tbs oil, grapeseed, or sunflower - yes olive oil will work

In a dutch oven/ braiser about 5.5qt, add oil on high heat. Season the meat on all sides (if you have the time, season them and keep in the refrigerator overnight, to get more flavor), sear hard on all sides of the meat. The harder the sear the better the flavor - think boiled meat vs. seared or grilled meat, you get the picture. Once seared, remove from pan and add the chopped onion and garlic, again hard caramelization on the two veggies. Once the onion and garlic are done, add the tomato paste and quickly sear it off, and mix with the onion/ garlic. Add the meat back and liquid. Cover and keep it on a low simmer for 3 hours, the meat should almost fall apart, then it is done.

TIP: Always keep the meat in the liquid once it’s done, if you take it out it will drain itself on all the good liquid and you will have dry meat.