Braised Short Rib Recipe

Braised Short Rib

1. 1

   Prepare the Short Ribs

   Season the short ribs with salt and black pepper on all sides.

2. 2

   Sear the Short Ribs

   In a large Dutch oven, heat olive oil over medium-high heat. Once hot, add the short ribs and sear them until browned on all sides, about 8-10 minutes. Remove the short ribs and set them aside.

3. 3

   Sauté the Vegetables

   In the same pot, add the chopped onion and carrots. Sauté for about 5 minutes until softened. Add the minced garlic and sauté for an additional minute until fragrant.

4. 4

   Deglaze the Pot

   Pour in the beef broth and scrape the bottom of the pot to remove any brown bits. This adds flavor to the dish.

5. 5

   Add the Remaining Ingredients

   Stir in the soy sauce, brown sugar, salsa macha, bay leaves, and fresh thyme. Mix until the sugar is dissolved.

6. 6

   Braise the Ribs

   Return the seared short ribs to the pot. Bring the mixture to a simmer, then cover and reduce the heat to low. Allow the ribs to braise for about 2.5 to 3 hours, or until the meat is tender and falls off the bone.

7. 7

   Serve

   Remove the short ribs from the pot and let them rest for a few minutes before serving. Serve with the braising liquid and salsa macha on the side.