I've tried a couple different recipes, but its seems like no matter what, the inside of the ribs are just bland. I'll strain and reduce the braising liquid down into a sauce, that's delicious, and the meat is very tender, there's just no flavor to it.

Pre season them a couple days out. Salt, pepper, and some spices from your intended braise.  Let this really work through the meat. I usually start about 3 days out.

I agree, dry brining for 2-3 days can add a lot of flavor for just about any meat.

My take?

I literally rough chop some onion, parsley and garlic.

In a plastic ziploc, I throw the onion, parsley and garlic along with some kosher salt and fresh cracked pepper, a couple of tablespoons of Worcestershire sauce and a 1/4 cup of olive oil in with the ribs.

Mix in the bag and refrigerate for 24-36 hours. Massage and rotate every twelve or so.

In a big Dutch oven, on high heat, sear the ribs on all sides as they come out of the bag. The pot will be black on the bottom when this is over.

Carrot, Celery, and Onion go in. They will turn soft in five minutes. 4 ounces tomato paste, and 3 tables spoons of flour. Let that mixture clump together. Deglaze with 1.5 cups of red wine. Bring to a boil. Scrape the bottom. Stir frequently. Add 2 cups of beef broth and add the ribs and resting juice back into the pot. Bring back to a boil.

300 for 2.5 hours. Don't open the oven.

Mashed potatoes and serve at the 3 hour mark.

PM me to thank me.

Dry rub and vacuum seal.  This is how I do carne and I just did a bunch yesterday.

I dry brine my steaks, and was going to do it on this but I forget every time I try it. But it's the same thing that happens when I make curry. Everything is *chef's kiss* other than the meat itself.

Instant pot.

agree with the dry brining comments.

I like to use coffee and a little star anise in my braise.  Very rich but tastes great.

now just some short rib porn for fun get out there and dry brine OP










and then you get to use leftovers in the best damn ramen you've ever had

There's one thing you forgot with those...where's my invite my dude?

The real secret is to serve them the next day... Cook, let cool, refrigerate in braising liquid, put back in oven and reheat.

I've tried that.

I mean some stuff it doesn't turn out right the first time, but this shit...it just seems like there is something about brazing I cannot understand.

Make sure you are buying at least wet aged choice or higher meat... The grocery store will not have aged meat try a butcher and ask for at lest 30 day wet aged if possible.

You could sous vide them for 24hrs. Lots of recipes out there for this method and no complaints on flavor yet.

I made short ribs a few different ways and this recipe is the best I've found. I've made this a few times and served it with polenta, mashed potato and risotto. Each time it was excellent.

Cabernet Short Ribs

https://www.foodnetwork.com/recipes/sunny-anderson/easy-bbq-short-ribs-recipe-1949123