Braised Beef Short Rib Recipe
Roasted Vegetable Trio, Merlot Truffle Reduction
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Ingredients
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Beef Short Ribs
Roasted Vegetable Trio
Merlot Truffle Reduction
Method
Beef Short Ribs
- 1
Prepare the Ribs
Preheat your oven to 325°F (165°C). Season the beef short ribs with salt and black pepper generously on all sides.
- 2
Sear the Ribs
In a large Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and sear until browned on all sides, about 8-10 minutes. Remove the ribs and set aside.
- 3
- 4
Add Liquid and Herbs
Pour in the beef broth and Merlot wine, scraping up any browned bits from the bottom of the pot. Add the thyme and bay leaf.
- 5
Braise the Ribs
Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover and place in the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Roasted Vegetable Trio
- 6
Prepare Vegetables
While the ribs are braising, prepare the vegetables. Preheat the oven to 400°F (200°C).
- 7
Season and Roast
In a mixing bowl, combine the sliced zucchini, chopped bell pepper, and trimmed asparagus. Drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly.
- 8
Roast the Vegetables
Spread the vegetables in a single layer on a baking sheet. Roast in the oven for about 20-25 minutes, or until tender and slightly caramelized.
Merlot Truffle Reduction
- 9
Make the Reduction
In a small saucepan, combine the Merlot wine and bring to a simmer over medium heat. Reduce by half, about 10-15 minutes.
- 10
Finish the Sauce
Remove the saucepan from heat and whisk in the truffle oil and butter until melted and smooth. Season with salt and black pepper to taste.
