Braised Beef Short Ribs Recipe

Prepare the Ribs

Preheat the oven to 300°F (150°C). Season the beef short ribs with smoked paprika, 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. Remove and set aside.

Sauté Aromatics

In the same pot, add chopped onion and minced garlic. Sauté until softened, about 3-4 minutes.

Add Liquid

Return the short ribs to the pot. Add beef broth, barbecue sauce, and grainy mustard. Bring to a simmer.

Braise

Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours until the meat is tender and falling off the bone.

Roast Garlic

Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes until soft.

Cook Potatoes

In a large pot, bring salted water to a boil. Add cubed potatoes and cook until tender, about 15-20 minutes.

Mash Potatoes

Drain potatoes and return to the pot. Squeeze the roasted garlic into the potatoes, add butter, heavy cream, and salt. Mash until smooth and creamy.

Soak Onions

In a bowl, soak the sliced onions in buttermilk for at least 30 minutes.

Fry Onions

In a separate bowl, combine flour and salt. Dredge soaked onions in flour mixture and fry in hot oil until golden brown, about 3-4 minutes. Drain on paper towels.

Prepare Vegetables

In a large bowl, toss chopped seasonal vegetables with olive oil, salt, and black pepper.

Roast Vegetables

Spread vegetables on a baking sheet and roast in the oven at 400°F (200°C) for 20-25 minutes until tender.