Braised Beef Short Ribs with Honey Glaze

1. Preheat the oven to 225 degrees.

2. Season the short ribs well with salt and pepper.

3. Heat the oil in a wide, shallow, heavy pan until it’s very hot.  

4. Sear the meat well on all sides, about 4 minutes a side with a good sizzle going on.

5. Transfer the short ribs from the hot oil to a roasting pan at least 4 inches deep, and just big enough for the ribs to fit comfortably in a single layer. Place the ribs meat side down in the roasting pan. 

6. Pour off the oil from the searing but protect the glaze (crusty brown bits stuck to the pan)

7. Reduce the heat to medium and add the wine to the pan. Using a wooden spoon, scrape the crusty glaze so it dissolves into the wine.  

8. Reduce the wine until it’s almost dry.  

9. Add the veal stock to the reduced wine and stir together.  

10. Pour the veal stock and reduced wine over seared beef ribs so that they are almost entirely immersed.  

11. Braise the beef short ribs in the stock in the oven at 225 degrees for about 2-3 hours.  

12. When the meat is fork tender and barely holding onto the bones, remove the short ribs from the stock.

13. Strain and reduce the stock, and skim off any fat. Reduce the stock mixture at a low simmer, to about half of its original volume, about 20 minutes.

14. Meanwhile, increase the heat of the oven to 450 degrees.  

15. Arrange the beef short ribs on a sheet tray, bone side down. Drizzle the exposed meat side of the ribs with honey and BPs spice mixture.

16. When the stock is well reduced, taste it for seasoning.

17. Flash the ribs in the hot oven to crisp the glazing of honey and spice. Serve with the reduced stock.