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24 Hour Short Rib Recipe

Name: Peppervines 24 Hour Short Rib Recipe
Cook time: 24 h
Total time: 24 h
Yield: 4 servings
Ingredients: 4 lbs beef short ribs; 2 tbs olive oil; 2 tsp salt; 1 tsp black pepper; 6 cloves garlic cloves, minced; 1 medium onion, chopped; 2 medium carrots, chopped; 2 stalks celery stalks, chopped; 2 cups red wine; 4 cups beef stock; 2 lbs potatoes, peeled and cubed; 4 tbs butter; 1 cup heavy cream; 2 cups cauliflower florets; 2 cups broccolini; 4 medium carrots, for roasting; 2 tbs herbs (thyme, rosemary); 2 cups bordelaise sauce

Inspired by Peppervine

Time24h

Serves4

potato mousseline, roasted carrots, cauliflower, broccolini, bordelaise

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Ingredients

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Short Rib and Accompaniments

4 lbs beef short ribs

2 tbs olive oil

2 tsp Celtic sea salt

1 tsp black pepper

6 cloves Garlic cloves, minced

1 medium onion, chopped

2 medium carrots, chopped

2 stalks celery stalks, chopped

2 cups Red wine

4 cups beef stock

2 lbs potatoes, peeled and cubed

4 tbs Butter

1 cup Heavy cream

2 cups Cauliflower florets

2 cups broccolini

4 medium carrots, for roasting

2 tbs herbs (thyme, rosemary)

2 cups bordelaise sauce

Method

Preparation

Prepare the Short Ribs

Preheat the oven to 300°F (150°C). Season the beef short ribs with salt and black pepper. In a large oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from pot and set aside.

Sauté Vegetables

In the same pot, add chopped onion, carrots, and celery. Sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute.

Deglaze and Braise

Pour in the red wine and scrape the bottom of the pot to deglaze. Add beef stock and return the short ribs to the pot. Bring to a simmer, cover, and place in the oven. Cook for 24 hours.

Prepare Potato Mousseline

In a pot of salted water, boil the cubed potatoes until tender, about 15-20 minutes. Drain and return to the pot. Add butter and heavy cream. Mash until smooth and creamy. Season with salt to taste.

Roast Vegetables

Toss the cauliflower, broccolini, and chopped carrots in olive oil, salt, and herbs. Spread them on a baking sheet and roast in the oven at 400°F (200°C) for 20-25 minutes until tender and caramelized.

Serve

Once the short ribs are done, remove them from the pot and let rest for a few minutes. Serve with potato mousseline, roasted vegetables, and drizzled with bordelaise sauce.

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