Braised Beef Short Ribs | America's Test Kitchen

Name: Braised Beef Short Ribs | America's Test Kitchen
Ingredients: 3 1/2 pounds boneless short ribs , trimmed of excess fat (see note and technique below); 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 tablespoons vegetable oil; 2 large onions , peeled and sliced thin from pole to pole (about 4 cups); 1 tablespoon tomato paste; 6 medium garlic cloves , peeled; 2 cups red wine (see note); 1 cup beef broth; 4 large carrots , peeled and cut crosswise into 2-inch pieces; 4 sprigs fresh thyme; 1 bay leaf; 1/4 cup cold water; 1/2 teaspoon unflavored powdered gelatin

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Rich, fork-tender short ribs usually need an overnight rest to get rid of the grease. We wanted the fat gone by dinnertime—no bones about it.

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Ingredients

3 1/2 pounds boneless short ribs , trimmed of excess fat (see note and technique below)
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
2 large onions , peeled and sliced thin from pole to pole (about 4 cups)
1 tablespoon tomato paste
6 medium garlic cloves , peeled
2 cups red wine (see note)
1 cup beef broth
4 large carrots , peeled and cut crosswise into 2-inch pieces
4 sprigs fresh thyme
1 bay leaf
1/4 cup cold water
1/2 teaspoon unflavored powdered gelatin