Falls Off The Bone "shpondra" (braised Short Rib) Recipe
Recipe information
Make Falls Off The Bone "shpondra" (braised Short Rib) in just 24h . cooked 24 hours, smoked tomato jus, root puree
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Ingredients
Braised Short Rib
Preparation and Cooking
1. Season the Ribs
Generously season the beef short ribs with salt and black pepper on all sides.
2. Sear the Ribs
In a large skillet, heat olive oil over medium-high heat. Sear the short ribs for about 3-4 minutes on each side until browned. Remove and set aside.
3. Sauté Vegetables
In the same skillet, add onion, carrots, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are softened.
4. Combine Ingredients
In a large braising pot, combine the seared short ribs, sautéed vegetables, beef stock, smoked paprika, bay leaves, diced tomatoes, and fresh thyme.
5. Braise the Ribs
Cover the pot and cook in a preheated oven at 225°F (107°C) for 24 hours until the meat is tender and falls off the bone.
6. Prepare Root Puree
Boil root vegetables until tender, then drain and blend with butter until smooth. Season with salt and pepper to taste.
7. Serve
Plate the root puree, top with the braised short ribs, and drizzle with the smoked tomato jus.
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