Slow-Braised Beef Short Ribs in the Oven

Cooking method

1. Step 1:

   

   Gather the ingredients for the beef ribs and preheat the oven to 350°F (180°C).

2. Step 2:

   

   Heat a skillet — or an oven-safe roasting pan right on the stove — and add the olive oil. Season the ribs well with pepper, then sear for 10–15 minutes until they have a good brown crust on all sides. This locks in the juices.

3. Step 3:

   

   Add a head of garlic cut in half and press the cut sides down against the bottom of the pan.

4. Step 4:

   

   Add the tomato paste and cook for 1–2 minutes.

5. Step 5:

   

   Pour in the wine. Bring to a boil and reduce it by half over 10–15 minutes, then pour in broth to cover the meat almost completely, leaving it about 1 1/2 inches (3–4 cm) below the surface. Bring back to a boil, basting the meat with the liquid. Cover the pan tightly with foil and put it in the preheated oven for 2 to 2 1/2 hours, basting 2 or 3 times along the way.

6. Step 6:

   

   Slice the mushrooms.

7. Step 7:

   

   Cut the bacon into strips.

8. Step 8:

   

   About 30 minutes before the meat is done, fry the bacon (a roughly 50/50 mix of the fatty white and lean pink parts). Add the mushrooms and cook another 5–7 minutes, until soft.

9. Step 9:

   

   Take the finished ribs out of the oven and transfer them to a platter. Squeeze the garlic out of its skins and press it through a sieve. Strain the cooking liquid and stir in the puréed garlic. If the sauce is too thin, reduce it for 5–10 minutes after straining.

10. Step 10:

    

    The dish is ready! Enjoy!