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Slow Roasted Boneless Short Rib Recipe

Name: A P Suggins Bar & Grills Slow Roasted Boneless Short Rib Recipe
Cook time: 12 h
Total time: 12 h
Yield: 6 servings
Cuisine: American
Ingredients: 4 lbs Boneless short ribs; 2 tbs Kosher salt; 1 tbs Black pepper; 2 tbs Olive oil; 6 to taste Garlic cloves, minced; 1 medium Onion, chopped; 2 medium Carrots, chopped; 2 medium Celery stalks, chopped; 4 cups Beef broth; 1 cup Red wine; 2 tbs Fresh thyme; 2 whole Bay leaves; 2 lbs Yukon Gold potatoes, peeled and chopped; 1 cup Butter; 1 cup Heavy cream; 1 to taste Salt; 1 to taste Black pepper; 1 lb Fresh green beans, trimmed; 1 tbs Olive oil; 2 to taste Garlic cloves, minced; 1 to taste Salt; 1 to taste Black pepper

Inspired by A P Suggins Bar & Grill

Time12h

Serves6

12 hour braised short rib served with Yukon gold whipped potatoes, fresh green beans & natural au jus.

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Ingredients

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Short Ribs

4 lbs Boneless short ribs

2 tbs Kosher salt

1 tbs black pepper

2 tbs olive oil

6 to taste Garlic cloves, minced

1 medium Onion, chopped

2 medium Carrots, chopped

2 medium Celery stalks, chopped

4 cups Beef broth

1 cup Red wine

2 tbs Fresh thyme

2 whole Bay leaves

Yukon Gold Whipped Potatoes

2 lbs Yukon Gold potatoes, peeled and chopped

1 cup Butter

1 cup Heavy cream

1 to taste Celtic sea salt

1 to taste black pepper

Green Beans

1 lb Fresh green beans, trimmed

1 tbs olive oil

2 to taste Garlic cloves, minced

1 to taste Celtic sea salt

1 to taste black pepper

Method

Short Ribs Preparation

Season the Short Ribs

Sprinkle kosher salt and black pepper evenly over the boneless short ribs. Let the meat rest at room temperature for 30 minutes.

Sear the Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

Sauté the Vegetables

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

Deglaze the Pot

Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let it simmer for about 2 minutes.

Add the Broth and Herbs

Add the beef broth, thyme, and bay leaves. Bring the mixture to a boil.

Braise the Ribs

Return the seared short ribs to the pot. Cover and transfer to a preheated oven at 250°F (120°C). Braise for 12 hours.

Yukon Gold Whipped Potatoes

Cook the Potatoes

In a large pot, add chopped Yukon Gold potatoes and cover with cold water. Add a pinch of salt and bring to a boil. Cook until tender, about 15-20 minutes.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add butter and heavy cream, then mash until smooth and creamy. Season with salt and black pepper to taste.

Green Beans Preparation

Sauté the Green Beans

In a large skillet, heat olive oil over medium heat. Add the trimmed green beans and sauté for about 5-7 minutes.

Add Garlic and Season

Add minced garlic and season with salt and black pepper. Cook for an additional 2-3 minutes until tender but still crisp.

Serving

Plate the Dish

Serve the slow-roasted short ribs alongside the Yukon gold whipped potatoes and sautéed green beans. Drizzle with natural au jus from the pot.