The Simplest Short Ribs

Short ribs have a reputation for taking a long time and being difficult to master. While the cooking time is on the lengthier side, the actual execution is easier than you might think. We got Chef JJ Johnson, doing a residency at Chefs Club, to show us his recipe. 

Watch the video above or follow along below.

Bone-In Beef Short Ribs to Share
Chef JJ Johnson
Prep time: 35 minutes
Cooking time: Approximately 4 hours
Total time: 4.5 hours
2 pounds short ribs bone in, prepped from the butcher
1Ž4 cup olive oil plus 3 tablespoons
2 cups dry red wine (Pinot Noir or Merlot)
1 quart veal stock
3 cinnamon sticks
3 bay leaves
3 oranges, quartered
1 bunch thyme
1 bunch parsley
1 jalapeno, chopped with seeds
Preheat your oven to 325 degrees F.
Heat a large Dutch oven over medium-high heat and add 3 tablespoons of the olive oil. Once the oil begins to shimmer add the short rib in a single layer and season with salt and pepper. Sear the meat until lightly browned on all sides, turning with long tongs, about 2 minutes per side. Transfer meat to a plate.
Deglaze the pot with the red wine, making sure to bring up the brown bits of fond from the bottom of the pan with a wooden spoon. Return the short ribs back to the pot and lower the heat to medium. Add in the veal stock, 3 cups of water, cinnamon sticks, bay leaves, oranges, thyme, parsley and jalapeno. Season generously with pepper. Cook for 2-3 hours.