Oven-Barbecued Short Ribs

Beef short ribs browned in their own rendered fat, then braised for up to 2 hours in a sauce of Burgundy wine, tomato sauce, vinegar, mustard, and a dash of cayenne. The oven does all the work, and the result is meat so tender it slides off the bone.

The Burgundy adds a deep, fruity richness to the braising liquid that straight tomato sauce alone can’t deliver. As it reduces during the long, covered bake, the wine concentrates and the sauce thickens into a glossy, tangy glaze around the ribs.

Trimming and rendering the fat from the ribs to brown them in is an old-school move. It means no extra oil in the pan, and the beef flavor starts building from the very first step.

Chef Tips

• Brown the ribs slowly on all sides. Patient browning develops a deep crust that adds enormous flavor to the braising sauce.
• Drain off all the rendered fat after browning. Short ribs are fatty, and skipping this step makes the sauce greasy.
• Keep the lid on tight. The steam trapped inside is what breaks down the collagen and makes the meat tender.
• The ribs are done when they’re “deliciously tender," meaning a fork slides in with zero resistance.

Variations

• Add chunks of carrot, potato, and celery to the pot for a one-dish meal.
• Use a bold red wine like Cabernet or Malbec if you don’t have Burgundy.
• Serve over creamy polenta or mashed potatoes to catch every drop of that sauce.