Braised, glazed short ribs are perfect fare for fall

Now that the fall season is officially launched, it’s time to braise. After all, ’tis the season for fleece and woolies, lighting the fireplace, and reaching for our Dutch ovens. It’s time for cozy warmth and slow-food days, with the aromas of meat and spice wafting through the house. It’s meant for braises, stews and roasts, accompanied by squidgy mashes and bubbling gratins. No matter the neck of the woods in which you live or the weather outside, autumn is in the air — and on the menu.

Short ribs are excellent for slow-cooked braises. The long cook time delivers flavor and fall-off-the-bone meat. Once cooked, reduce the braising juices for a thick and rich sauce that you can use to glaze the ribs and for serving. Ideally, take it even slower: Make the ribs a day in advance and let the cooked ribs muddle in the braising liquid overnight. Not only does this allow the flavors to develop even further, but the next day, the fat will have risen to the top and solidified, for easy removal and a clean sauce.

Braised and Glazed Short Ribs

Serves 4 to 6


3½ to 4 pounds short ribs with bone

Kosher salt

Freshly ground black pepper

Olive oil

1 large onion, chopped

1 large carrot, peeled and chopped

4 garlic cloves, chopped

6-ounce can tomato paste

2 teaspoons sweet paprika

2 teaspoons ground cumin

1 teaspoon ground coriander

1 (750ml) bottle full-bodied red wine

1/4 cup soy sauce

1 tablespoon brown sugar


Heat oven to 300 degrees. Season the short ribs on all sides with salt and pepper.

Heat 2 tablespoons olive oil in a Dutch oven or large, heavy, oven-proof pot with lid over medium-high heat. In batches, brown the short ribs on all sides without overcrowding the pan and transfer to a plate.

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