Braised Beef Short Rib Recipe
sautéed swiss chard, melted provolone
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Ingredients
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Braised Beef Short Rib
Sautéed Swiss Chard
Melted Provolone
Method
Braised Beef Short Rib
- 1
Prepare the Beef
Preheat your oven to 325°F (163°C). Season the beef short ribs with salt and black pepper on all sides.
- 2
Sear the Beef
In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear them until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
- 3
- 4
- 5
Add Broth and Herbs
Add the beef broth, bay leaves, and thyme. Stir to combine.
- 6
Braise the Ribs
Return the short ribs to the pot, ensuring they are submerged in the liquid. Bring to a simmer, cover, and transfer to the oven. Braise for about 2.5 to 3 hours, until the meat is tender and falling off the bone.
Sautéed Swiss Chard
- 7
Sauté the Chard
While the beef is braising, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- 8
Cook the Swiss Chard
Add the chopped Swiss chard to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the chard is wilted and tender. Season with salt and black pepper to taste.
Melted Provolone
- 9
Melt the Provolone
In the last 10 minutes of the beef braising, place the provolone cheese slices on top of the short ribs in the Dutch oven. Close the lid and allow it to melt for about 10 minutes.
