72 Hour Short Rib Recipe

Cooking Instructions

1. 1

   Preparation of Short Ribs

   Season the beef short ribs with salt and black pepper. In a large skillet, 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.

2. 2

   Cooking the Ribs

   In a large Dutch oven, add the seared short ribs, beef stock, red wine, thyme, and bay leaves. Bring to a simmer, cover, and cook in a preheated oven at 170°F (77°C) for 72 hours.

3. 3

   Preparing the Cippolini Onions

   In the last hour of cooking the ribs, prepare the cippolini onions. Peel the onions and sauté them in butter until caramelized. Set aside.

4. 4

   Making the Spinach Puree

   In a saucepan, bring water to a boil. Blanch the spinach for 2-3 minutes until wilted. Drain and immediately transfer to an ice bath to cool. In a blender, combine the spinach, garlic, and heavy cream. Blend until smooth and season with salt to taste.

5. 5

   Plating

   Once the short ribs are done, remove them from the oven and let them rest for 10 minutes. Serve the ribs on a plate with a generous spoonful of spinach puree, topped with caramelized cippolini onions, and drizzled with bordelaise sauce if desired.