Joi Ito — Cooking
Recipe

Garlic Braised Short Ribs, Precision Oven

For the original recipe and instructions, see “Garlic Braised Short Ribs, Precision Oven” at Joi Ito, adapted from cooking.nytimes.com

Joi’s recipe Yield 6 servings Cook 6 hr 30 min short ribs
Garlic Braised Short Ribs, Precision Oven

Description

Alison Roman's garlic and red wine short ribs, cooked the way Anova's garlic-miso short ribs are cooked. The flavor base is unchanged: two heads of garlic, mirepoix, tomato paste, half a bottle of dry red wine, and the parsley-chive-lemon finish. The Precision Oven replaces the 275°F oven: sous vide mode at 190°F with 100% steam holds the covered pot just below a simmer for 6 hours, then a 450°F top-heat stage glazes the ribs with the reduced braising liquid, a step the original skips. About 7 hours end to end, almost all of it unattended.

Notes

Method from Anova's Garlic-Miso Braised Short Ribs (https://oven.anovaculinary.com/recipe/KrF0GeIXdZ7M3jWFTqBp). Braise a day ahead if you can: the fat lifts off the chilled sauce in one piece, and the 450°F glaze stage reheats the ribs.

Adapted from Garlic Braised Short Ribs with Red Wine (cooking.nytimes.com): https://cooking.nytimes.com/recipes/1019034-garlic-braised-short-ribs-with-red-wine?action=click&module=Global Search Recipe Card&pgType=search&rank=9

Ingredients

  • 2 tablespoons vegetable oil
  • 5 pounds bone-in short ribs, at least 1 1/2 inches thick
  • Kosher salt and freshly ground pepper
  • 2 large heads garlic, halved crosswise
  • 1 medium onion (about 10 ounces), chopped
  • 4 ribs celery (about 8 ounces, chopped
  • 2 medium carrots (about 6 ounces), chopped
  • 3 tablespoons tomato paste
  • 2 cups dry red wine (about half a bottle)
  • 2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
  • 4 sprigs thyme
  • 1 cup parsley, coarsely chopped
  • ½ cup finely chopped chives
  • 1 tablespoon finely grated lemon zest

Directions

Set the Precision Oven to sous vide mode, 190°F / 88°C, 100% steam, rear heat.

Season the ribs all over with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat and sear the ribs in batches until deeply browned on all sides, 6 to 8 minutes per batch. Set them aside and pour off all but about 2 tablespoons of fat, keeping the browned bits.

Reduce the heat to medium. Brown the garlic halves cut side down, 1 to 2 minutes. Add the onion, celery, and carrots, season with salt and pepper, and cook until softened, 5 to 10 minutes. Stir in the tomato paste and cook until it starts to caramelize on the bottom of the pot, 2 to 3 minutes.

Add the wine, scrape up the browned bits, and simmer 2 to 3 minutes. Stir in the stock and thyme. Return the ribs and their juices, nestling them bone side up so the meat is submerged; top up with stock or water if needed. Bring to a simmer, cover, and put the pot in the oven.

Cook 6 hours. At 190°F with full steam the covered pot sits just below a simmer, so the braise cannot scorch or boil dry; there is nothing to check until the end. The meat should shred with a fork.

Lift the ribs out with tongs (the bones slip out easily) onto a foil-lined sheet pan. Strain the sauce, discard the vegetables, and separate off the fat. Simmer the sauce on the stovetop until reduced by about a third, around 15 minutes. Season with salt and pepper.

Switch the oven to 450°F / 230°C, top heat, sous vide mode off, steam off. Brush the ribs with the reduced sauce and glaze 7 to 9 minutes, brushing again every 2 to 3 minutes, until the surface is lacquered.

Scatter the parsley, chives, and lemon zest over the ribs and serve with the remaining sauce.

Cooked & noted