Braised Short Rib Recipe

Braised Short Rib Directions

1. 1

   Sear the Ribs

   Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and black pepper. Sear the ribs on all sides until browned, about 5-7 minutes. Remove and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.

3. 3

   Deglaze the Pot

   Pour in the Barolo wine and scrape the bottom of the pot to deglaze. Let it simmer for about 5 minutes to reduce slightly.

4. 4

   Add Stock and Herbs

   Add the beef stock, thyme, and bay leaves to the pot. Stir to combine.

5. 5

   Braise the Ribs

   Return the short ribs to the pot, ensuring they are submerged in the liquid. Bring to a simmer, cover, and transfer to a preheated oven at 300°F (150°C). Braise for about 3 hours, or until the meat is tender and falling off the bone.

6. 6

   Prepare the Mousseline

   While the ribs braise, peel and chop white sweet potatoes. Boil until tender, then mash with butter, cream, salt, and pepper until smooth.

7. 7

   Cook the Beans

   Blanch Chinese long beans in boiling water for 2-3 minutes, then transfer to ice water to stop cooking. Sauté briefly in olive oil before serving.

8. 8

   Serve

   Plate the short ribs on a bed of sweet potato mousseline, garnish with sautéed long beans, and enjoy!