Braised Bone-in Short Rib Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Preheat the oven to 325°F (160°C). Season the short ribs with salt and black pepper.

2. 2

   Sear the Short 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 and set aside.

3. 3

   Sauté Vegetables

   In the same pot, add chopped onion, carrots, and minced garlic. Sauté until softened, about 5 minutes.

4. 4

   Deglaze the Pot

   Pour in the red wine and scrape the bottom of the pot to release any browned bits. Bring to a simmer.

5. 5

   Add Broth and Herbs

   Add beef broth, thyme, and bay leaves. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.

6. 6

   Braise the Short Ribs

   Cover the pot and transfer to the preheated oven. Braise for 3 hours or until the meat is fork-tender.

7. 7

   Prepare Potato Purée

   While the ribs are braising, boil peeled and diced potatoes until tender. Drain and mash with duck fat, salt, and pepper until creamy.

8. 8

   Glaze Carrots

   In a small saucepan, melt duck fat and add the carrots. Sauté until slightly caramelized, then drizzle with maple syrup and toss to coat.

9. 9

   Prepare Chimichurri

   In a food processor, combine carrot tops, olive oil, garlic, vinegar, and salt. Pulse until finely chopped and well combined.

10. 10

    Serve

    Plate the potato purée as a base, top with short ribs, glazed carrots, drizzle with chimichurri, and garnish with crispy basil.