Ingredients Jump to Instructions ↓

  1. 8 meaty beef short ribs (6 pounds)

  2. Kosher salt

  3. 1/4 cup(s) vegetable oil

  4. 2 (medium) onions , coarsely chopped

  5. 2 Granny Smith apples , cored and coarsely chopped

  6. 1 head(s) garlic , cloves peeled and smashed

  7. 1 carrot , coarsely chopped

  8. 1 celery rib , coarsely chopped

  9. 1 cup(s) dry sherry

  10. 1 cup(s) tomato puree

  11. 4 dried bay leaves

  12. 3 cup(s) low-sodium chicken broth

  13. Freshly ground pepper

  14. Potato-Apple "Risotto" , for serving

Instructions Jump to Ingredients ↑

  1. Generously season the short ribs with salt, cover with plastic and refrigerate overnight. Bring the ribs to room temperature before cooking.

  2. Preheat the oven to 325 degrees F. In a large skillet, heat the oil until shimmering. Add 4 of the short ribs and cook over moderately high heat until browned on all sides, about 15 minutes. Transfer to a roasting pan. Repeat with the remaining short ribs.

  3. Add the onions, apples, garlic, carrot and celery to the skillet and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Scrape the vegetables into the roasting pan. Add the sherry to the skillet and bring to a boil over high heat, scraping up any browned bits on the bottom of the pan. Add the tomato puree, bay leaves and chicken broth and bring to a boil. Pour the mixture over the short ribs. Cover the roasting pan with foil and bake for about 1 hour and 45 minutes, until the meat is very tender.

  4. Transfer the short ribs to a platter and cover with foil. Strain the cooking liquid through a coarse sieve set over a large saucepan, pressing on the solids and pushing the vegetables through as much as possible. Skim off the fat with a ladle. Boil the sauce over high heat until reduced to 3 cups, about 20 minutes. Season with salt and pepper. Set 2 short ribs on each plate and coat with sauce. Serve the Potato-Apple "Risotto" alongside.

  5. Make Ahead: The recipe can be prepared through Step 3 and refrigerated for up to 3 days. Discard the fat on the surface and reheat, covered, in a 350 degree F oven until warmed through, about 30 minutes.


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