Travers du Bœuf Recipe

Marinate the Beef

In a large bowl, whisk together soy sauce, brown sugar, garlic, ginger, rice vinegar, black pepper, and sesame oil to create the marinade. Add the beef short ribs to the bowl, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 4 hours, or overnight for better flavor.

Sear the Ribs

Preheat your oven to 300°F (150°C). Heat a large oven-safe pot or Dutch oven over medium-high heat. Remove the beef from the marinade, reserving the marinade for later. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

Sauté the Vegetables

In the same pot, add sliced onions, chopped carrots, and chopped celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.

Combine and Bake

Return the seared short ribs to the pot with the sautéed vegetables. Pour the reserved marinade over the ribs and vegetables. Cover the pot with a lid and transfer it to the preheated oven. Bake for about 3 hours, or until the beef is tender and falling off the bone.

Garnish and Serve

Once the short ribs are done cooking, remove them from the oven. Let them rest for about 10 minutes. Serve the ribs hot, garnished with sliced green onions and sesame seeds.