INGREDIENTS
- 3½ pounds bone-in short ribs
- 1 tablespoon light olive oil, for frying
- 1 onion, about 1 cup chopped
- Half head of garlic, unpeeled
- 2 tablespoons tomato paste
- 1½ cups dry red
- ½ cup balsamic vinegar
- 2 cups Beef Bone Broth
- ½ cup dried currants
- Herbs (thyme, bay leaf, oregano)
- ¼ cup basil leaves, chopped
- 1 lemon, zested
- Two hefty pinches of salt
TOOLS
- 3½ quart enamel cast iron casserole dish or a 6 quart enamel cast iron Dutch oven
- Tongs
- Flat wooden spoon
- Strainer
- 4 cup fat separator (optional)
DIRECTIONS
Sear the short ribs
Preheat the oven to 275º and place a rack in the middle position. Heat the casserole dish or Dutch oven over medium-high heat. Add a drizzle of olive oil. Place the short ribs in the pan on their sides (when done correctly the exposed bones should now be on the sides of the short rib and the opposite meat side should be on the top.) Sear without moving until they’re browned and crispy, about 2–4 minutes. Using a pair of tongs, flip them over and sear the other meat side (the already seared side should now be on top,) about 2–4 minutes. Remove the short ribs and set aside on a plate or rimmed baking tray.
Sauté and deglaze
Add the half garlic head, cut side down, and the onions to the pan. Let brown for 1–2 minutes. Stir the onions and cook until translucent and browned, about 5 minutes. Remove the garlic and place on the plate with the short ribs. Add the tomato paste to the pan with the onions and stir. Let cook 1 minute, be careful, the tomato paste will burn very quickly. Before the mixture starts to burn, slowly pour the red wine and balsamic vinegar into the pan, stirring with a flat wooden spoon to scrape up any brown bits at the bottom of the pan. Add the currants and stir to combine. Using the tongs, gently return the short ribs to the pan in the same position, this time resting on top of the onions. They should be submerged about halfway in the liquid. Add the garlic—don’t worry about the peel, we’re going to strain and discard the contents of the pan later—and the herbs to the liquid as well.
Bake
Pour the bone broth over the ribs, cover, and bake for 2½–3 hours, or until the short ribs are super fork tender and falling off the bone.
Make the sauce
When the short ribs are done, remove the casserole dish from the oven and, using the tongs, gently remove the short ribs and set them aside on a plate or rimmed baking sheet. Place a strainer over a large mixing bowl. Very carefully, and using oven mitts, pour the contents of the pan through the strainer and into the bowl. Discard the solids. Let the liquid cool for 2 minutes, then pour the liquid into a fat separator, or skim fat. Use the fat separator to return the bottom portion of the liquid without the fat that is floating on top. Bring the sauce to a boil and reduce over medium-high heat, placing the short ribs back into the pan to keep the warm. We like to occasionally spoon the sauce over the short ribs too—especially if the smell of the short ribs has attracted an audience (they usually do.) Reduce until the consistency of the sauce is that it coats the back of a spoon, about 10–15 minutes.
Assemble and serve
Plate the ribs in a shallow bowl (they pair well our truffle and herb mashed potatoes) and spoon the sauce over the top. Serve with chopped fresh basil and freshly grated lemon zest.
