Bone-in beef short ribs braised in red wine — one of the most satisfying preparations in American cooking, a direct application of French braise technique to an American cut. The short rib's collagen-rich connective tissue converts to gelatin over 3–4 hours, producing the characteristic unctuous, yielding quality.
- **The browning:** Crucially thorough — short ribs must be browned aggressively on all surfaces, producing a deep, dark Maillard crust. The crust's compounds become the braise's flavour foundation. - **The wine reduction:** After the mirepoix is sweated, the red wine is added and reduced by half before stock is added — this drives off harsh tannins while concentrating the wine's flavour. - **The ratio of liquid:** The braising liquid should come halfway up the short ribs — not fully submerged. The portion above the liquid cooks in steam, producing a slightly different texture from the submerged portion. - **The fat skimming:** After the braise is complete and the ribs removed, the sauce is strained and defatted by skimming or refrigerating until the fat cap solidifies and can be lifted off. - **The sauce reduction:** Reduced over high heat to a coating consistency — this is where the braise becomes a restaurant-quality preparation.
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