Saturday - Braised Short Rib Recipe

Braised Short Rib Directions

1. 1

   Prepare the Ribs

   Preheat the oven to 325°F (165°C). Season the short ribs with salt and black pepper on all sides.

2. 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 3-4 minutes per side. Remove the ribs and set aside.

3. 3

   Sauté the Vegetables

   In the same pot, add the carrots, onion, and celery. Sauté for 5-7 minutes until softened. Add the garlic and sauté for another 1-2 minutes.

4. 4

   Deglaze the Pot

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and reduce by half, about 10 minutes.

5. 5

   Add the Broth and Herbs

   Return the short ribs to the pot. Add the beef broth, thyme, and bay leaf. Bring to a simmer.

6. 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 fork-tender.

7. 7

   Make the Demi

   Remove the ribs from the pot and strain the cooking liquid. Reduce it over medium heat until it thickens slightly to create a demi-glace.

8. 8

   Serve

   Serve the short ribs over mashed potatoes, drizzled with the red wine demi and accompanied by cauliflower.