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December 19, 2023
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Braised and Glazed Short Ribs Are a Dinner Host’s Dream
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Like many cooks, I find deep joy in treating those I love to a memorable holiday meal. This year, I’m excited to wow my family and friends with glazed short ribs. These ribs ooze gorgeousness, with rich, velvety meat that cuts easily with a fork and flaunts a dramatically dark, tangy-sweet glaze. Everyone at the table will adore them; plus, the bulk of the prep—which is a breeze—happens well in advance.
The recipe is modeled after one that my colleague
Andrea Geary used to cook at a top restaurant in Scotland. Her concept was straightforward and brilliant: The day before serving, she braised boneless beef short ribs—a heavily marbled cut that’s rich in collagen—in stout (she was in the Scottish Highlands, after all) and then chilled the ribs in their cooking liquid overnight, where moisture and flavor continued to permeate the meat. On the line, she fired the dish to order by first painting the fridge‑cold beef with the reduced braising liquid spiked with black treacle and
balsamic vinegar before sliding it into the oven. Once the ribs were piping hot, she lacquered them again, creating a mirrorlike gloss that turned heads in the dining room.
When adapting the recipe for a home kitchen, I experimented with browning the meat prior to braising, but it robbed the surface of some of its fall-apart tenderness. So I went straight to preparing the braising liquid in a
Dutch oven. Instead of stout, I opted for equal parts
beef broth and dry red wine—a classic duo—along with a little brown sugar for caramelly sweetness and a dose of
soy sauce for salty umami. In keeping with the dish’s European feel, I selected onion, carrot, and thyme for aromatics. Read more about making Glazed Boneless Beef Short Ribs →
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FEATURED RECIPE |
Glazed Boneless Beef Short Ribs
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This season, use elementary, mostly hands-free techniques to transform short ribs into a dazzling entrée. (They’re made ahead too.) |
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WHY THIS RECIPE WORKS
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Silken, juicy meat
Refrigerating short ribs in their braising liquid overnight allows them to soak up moisture and flavor. When the meat is reheated to 140 degrees its collagen and intramuscular fat melt, producing a succulent, juicy texture.
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Deeply savory beef
In addition to the traditional braising liquids of red wine and broth, incorporating umami-rich miso and soy sauce enhances the beefiness of the short ribs.
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Sweet-tart glaze
After straining and reducing the gelatin-rich braising liquid, fortifying it with molasses and balsamic vinegar creates a sweet-tart glaze that further reduces in the oven to a glossy finish.
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RECIPE DEVELOPED BY Steve Dunn
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Steve Dunn is an associate editor of Cook’s Illustrated. He graduated at the top of his class from Le Cordon Bleu in Paris, where he lived for two years. While in France he also trained at the Ritz-Escoffier and Lenôtre cooking schools as well as the École du Vin de Bordeaux. He was named a No Kid Hungry Hero in 2015 by the Share Our Strength organization for his work fighting childhood hunger.
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This content is from the November/December 2023 issue of Cook’s Illustrated. Not a subscriber? Let’s change that →
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| Baking Tips |
Why the Fridge Is the Worst Place to Store Baked Goods
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Refrigeration is the fastest way to ruin breads, cakes, cookies, and muffins. But freezing baked goods is a whole different story. Find out why the fridge is the worst place to store baked goods →
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RELATED RECIPE |
Classic Italian Bread
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Our homemade bread is inspired by a classic supermarket Italian loaf, soft-crusted and chewy yet tender. |
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| Dinner This Week |
Crispy Pan-Fried Pork Chops
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This week’s menus include Crispy Pan-Fried Pork Chops, Mahogany Chicken Thighs, and Quick Hearty Tuscan Bean Stew for dinner in about an hour. Get the menu for Dinner This Week →
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| Ingredients |
Your Pork Chop Cheat Sheet
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A handy guide to shopping for and cooking blade, rib, and center-cut chops. |
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