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Braised Short Rib Recipe

Name: Cochas Braised Short Rib Recipe
Cook time: 24 h
Total time: 24 h
Yield: 4 servings
Ingredients: 4 lbs Beef short ribs; 2 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 1 medium Onion, chopped; 1 medium Carrot, chopped; 1 stalk Celery, chopped; 4 cloves Garlic, minced; 4 cups Beef broth; 2 cups Red wine; 4 sprigs Thyme, fresh; 2 leaves Bay leaves; 1 bunch Broccolini; 1 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 2 cups Parsnips, peeled and chopped; 2 tbs Butter; 1 cup Heavy cream; 1 tsp Salt; 1 cup Pearl onions, peeled; 1 tbs Balsamic vinegar; 1 tbs Olive oil; 1 tsp Sugar; 1 to taste Salt; 1 cup Daikon radish, thinly sliced; 1 cup Rice vinegar; 2 tbs Sugar; 1 tsp Salt; 2 cups Beef broth

Inspired by Cocha

Time24h

Serves4

24 HR Braised BEEF Short Rib, Charred Broccolini, Parsnip Puree, Balsamic Roasted Pearl Onion, Parmesan Ju, Pickled Daikon Root

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Ingredients

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Braised Short Rib

4 lbs Beef short ribs

2 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

1 medium Onion, chopped

1 medium Carrot, chopped

1 stalk Celery, chopped

4 cloves Garlic, minced

4 cups Beef broth

2 cups Red wine

4 sprigs Thyme, fresh

2 leaves Bay leaves

Charred Broccolini

1 bunch Broccolini

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Parsnip Puree

2 cups Parsnips, peeled and chopped

2 tbs Butter

1 cup Heavy cream

1 tsp Celtic sea salt

Balsamic Roasted Pearl Onion

1 cup Pearl onions, peeled

1 tbs Aged balsamic vinegar

1 tbs olive oil

1 tsp sugar

1 to taste Celtic sea salt

Pickled Daikon Root

1 cup Daikon radish, thinly sliced

1 cup Rice vinegar

2 tbs sugar

1 tsp Celtic sea salt

Parmesan Jus

2 cups Beef broth

1 cup Parmesan cheese, grated

1 tbs Butter

1 to taste Celtic sea salt

Method

Braised Short Rib

Prepare the Short Ribs

Preheat your oven to 300°F (150°C). Season the beef short ribs generously with salt and black pepper.

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 the ribs and set aside.

Sauté the Vegetables

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

Add Liquid and Herbs

Pour in the beef broth and red wine, scraping the bottom of the pot to release any browned bits. Add thyme and bay leaves.

Braise the Ribs

Return the short ribs to the pot, cover, and transfer to the oven. Braise for 24 hours for the best flavor and tenderness.

Charred Broccolini

Prepare the Broccolini

About 30 minutes before serving, preheat a grill or grill pan over medium heat. Toss broccolini with olive oil, salt, and pepper.

Grill the Broccolini

Grill the broccolini for about 5-7 minutes, turning occasionally until charred and tender. Remove from heat and set aside.

Parsnip Puree

Cook the Parsnips

In a pot, bring salted water to a boil. Add parsnips and cook until tender, about 15-20 minutes. Drain and transfer to a blender.

Blend the Puree

Add butter and heavy cream to the blender with the cooked parsnips. Blend until smooth and creamy. Season with salt to taste.

Balsamic Roasted Pearl Onion

Prepare the Onions

Preheat the oven to 400°F (200°C). In a bowl, toss pearl onions with balsamic vinegar, olive oil, sugar, and salt.

Roast the Onions

Spread the onions on a baking sheet and roast in the oven for 15-20 minutes until caramelized and tender.

Pickled Daikon Root

Make the Pickling Liquid

In a small saucepan, combine rice vinegar, sugar, and salt over low heat. Stir until sugar and salt are dissolved.

Pickle the Daikon

Place thinly sliced daikon in a jar and pour the warm pickling liquid over it. Let it sit for at least 1 hour before serving.

Parmesan Jus

Prepare the Jus

In a saucepan, bring beef broth to a boil. Reduce heat and simmer for about 10 minutes to reduce slightly.

Finish the Jus

Whisk in grated Parmesan cheese and butter until melted and smooth. Season with salt to taste.

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