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Goal: Short ribs are notoriously fatty. Many recipes cook the meat one day and serve it the next so that it is easier to remove the fat. We wanted a more streamlined approach that still reduced the amount of fat but also made it possible to cook and serve the same day. We also wanted to transform this dish from tasting like a pot roast to something more elegant where the cooking liquid could double as a rich, flavorful sauce.

Slow-Braised Beef Short Ribs
Serves 6

Make sure that the ribs are at least 4 inches long and 1 inch thick. If boneless ribs are unavailable, substitute 7 pounds of bone-in beef short ribs that are at least 4 inches long with 1 inch of meat above the bone. Remove meat from bone, positioning chef's knife as close as possible to bone. Trim excess hard fat and silver skin from both sides of meat. We recommend a red wine like a Cabernet Sauvignon or Cotes du Rhone. Serve with noodles, mashed potatoes, or roast potatoes. The test kitchen’s preferred brand of beef broth is Pacific brand.

1 bottle (750 ml) red wine (see note)
3 1/2 pounds boneless short ribs, trimmed of excess fat (see note)
Kosher salt and ground black pepper
2 tablespoons vegetable oil
2 large onions, peeled and sliced thin from pole to pole (about 4 cups)
1 tablespoon tomato paste
4 medium garlic cloves, peeled
1 cup beef broth
4 sprigs fresh thyme
1 bay leaf
1/4 cup cold water
1/2 teaspoon powdered gelatin

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Bring wine to simmer in medium saucepan over medium-high heat. Cook until reduced to 1 cup, about 15 to 18 minutes.

2. Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.

3. Reduce heat to medium, add onions and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly add 1 to 2 tablespoon water to pan). Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Add beef broth, thyme, bay leaf and reduced wine, scraping bottom of pan with wooden spoon to loosen browned bits. Add beef and any accumulated juices to pot; cover and bring to simmer. Set pot in oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2 1/2 hours.

4. Place water in small bowl and sprinkle gelatin on top, let stand at least 5 mintues. Using tongs, transfer meat to serving platter and tent with foil. Strain cooking liquid through fine-mesh strainer into fat separator or bowl, pressing on solids to extract as much liquid as possible; discard solids. Allow liquid to settle about 5 minutes and strain off fat. Return cooking liquid to Dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes. Remove from heat and stir in gelatin mixture; season with salt and pepper. Pour sauce over meat and serve.