Braised Short Rib Recipe
Cabernet, Black Cardamom, Sour Cream, Chives, Mashed Potatoes, Haricot Verts
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Short Ribs
Preheat your oven to 325°F (163°C). Season the beef short ribs with salt and black pepper on all sides.
- 2
Sear the Ribs
In a large Dutch oven over medium-high heat, add a tablespoon of oil. Sear the short ribs for about 3-4 minutes on each side until browned. Remove from the pot and set aside.
- 3
- 4
Deglaze the Pot
Pour in the cabernet sauvignon, scraping up any browned bits from the bottom of the pot.
- 5
Add Stock and Seasoning
Return the short ribs to the pot and add the beef stock and black cardamom pods. Bring to a simmer.
- 6
Braise the Ribs
Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
- 7
Finish and Serve
Remove the short ribs from the oven, and let them rest for a few minutes. Serve with sour cream, chopped chives, mashed potatoes, and haricot verts.
