SunFed Short Ribs

SunFed Short Ribs

  • Roasts

  • Braising

  • Roasting

Brine, braise, boom. This recipe asks for a little bit of your time, but it’s pretty simple – and fall-off-the-bone delicious.

  • 30 Minutes

  • 9 Hours

  • 9 Hours, 30 Minutes

  • 6



  • 2 1/2 cups water
  • 1/2 cup kosher salt
  • 1/2 cup sugar
  • 1 1/2 teaspoons juniper berries
  • 1 bay leaf

Short Ribs

  • 6 SunFed Ranch 100% grass fed short ribs, about 1 1/4 pounds each
  • 1/4 cup extra-virgin olive oil
  • 1 cup diced yellow onion
  • 1/2 cup diced peeled carrot
  • 1/2 cup diced celery
  • 2 cups dry red wine
  • 4 cups store-bought low-salt chicken broth
  • 1 tablespoon juniper berries
  • 1 teaspoon black peppercorns
  • 3 bay leaves



In a large pot, combine the water, kosher salt, sugar, 1 1⁄2 teaspoon juniper berries, and bay leaf, and bring to a boil over high heat, stirring to dissolve the sugar. Remove from the heat and let the brine cool completely, then chill it in your refrigerator for at least 1 hour or up to 6 hours.

Short Ribs

  1. Arrange the ribs, bone-side up, in a single layer in a nonreactive 9-by-13-inch pan or other pan that fits all the ribs. Pour the brine over the ribs. Cover and refrigerate for 3 hours. Remove the ribs from the brine and discard the liquid
  2. Pre-heat oven to 250ºF
  3. Heat a Dutch oven, a large ovenproof sauté pan, or a heavy roasting pan with a lid over medium-high heat and add the oil
  4. Sear short ribs on each side until browned, about 2 minutes per side
  5. Add the yellow onion, carrot, and celery
  6. Reduce the heat to medium and sauté the vegetables until browned, 10 to 12 minutes
  7. Add the wine and increase the heat to medium-high to burn off the alcohol
  8. Add the short ribs and chicken stock
  9. Bring to a hard boil and add the juniper berries, peppercorns, and 3 bay leaves
  10. Reduce the heat to a gentle simmer, then cover the pan and transfer it to the oven
  11. Braise for 6 hours, or until the short ribs bend and almost break when lifted from the jus
  12. Remove from the oven and let the ribs rest in the pan, covered, for 20 minutes
  13. Turn off the oven. Using tongs, transfer the ribs to a rimmed baking sheet and place in the oven to keep warm
  14. Pass the broth through a fine-mesh sieve into a wide saucepan
  15. Cook the broth over medium-high heat to reduce until thickened, about 15 minutes

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