Boneless Braised Beef Short Rib Recipe

Cooking Directions

1. 1

   Searing the Beef

   In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Season the beef short ribs with salt and black pepper, then sear them in the hot oil until browned on all sides, about 3-4 minutes per side. Remove from pot and set aside.

2. 2

   Cooking the Vegetables

   In the same pot, add chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

3. 3

   Adding Liquid and Herbs

   Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Stir in thyme and bay leaves, and return the beef short ribs to the pot.

4. 4

   Braising

   Bring the mixture to a simmer, then cover the pot and reduce heat to low. Let it braise for about 2.5 to 3 hours, or until the beef is tender and falling apart.

5. 5

   Making the Demi Glaze

   Once the beef is done, remove it from the pot and let it rest. Strain the cooking liquid into a saucepan and simmer until reduced to a glaze consistency. Adjust seasoning with salt and pepper as needed.

6. 6

   Serving

   Serve the braised beef short ribs over a bed of white rice, drizzled with the demi glaze. Garnish with garden vegetables of your choice.