Shortrib Beef Dip Recipe
Tender shortribs served with au jus and a side of fries.
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Ingredients
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Beef Shortribs
Au Jus
Fries
Method
Beef Shortribs
- 1
Season the Shortribs
Pat the beef shortribs dry with paper towels. Season generously with salt and black pepper on all sides.
- 2
Sear the Shortribs
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the shortribs in batches, searing each side for about 3-4 minutes until browned. Remove and set aside.
- 3
- 4
Add Liquids and Herbs
Return the shortribs to the pot. Pour in the beef broth, Worcestershire sauce, add fresh thyme, and bay leaves. Bring to a boil.
- 5
Braise the Shortribs
Reduce the heat to low, cover the pot, and let the shortribs braise for about 3 hours or until tender. Stir occasionally, and add more broth if necessary.
Au Jus
- 6
- 7
Season Au Jus
Add soy sauce and black pepper to the strained liquid. Heat over medium heat until warmed through.
Fries
- 8
Prepare Potatoes
Peel the potatoes and cut them into fries. Soak in cold water for at least 30 minutes to remove excess starch.
- 9
Fry the Potatoes
In a deep pot, heat vegetable oil to 350°F (175°C). Remove the fries from water, pat dry, and fry in batches for about 4-5 minutes until golden and crispy. Remove and drain on paper towels. Season with salt.
