Guajillo Braised Short Rib Recipe
saffron mashed potatoes, broccolini, Guajillo broth
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Ingredients
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Short Ribs
Saffron Mashed Potatoes
Broccolini
Method
Short Ribs Preparation
- 1
Season and Sear the Short Ribs
Preheat your oven to 325°F (163°C). Season the beef short ribs with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 4 minutes per side. Remove the short ribs and set aside.
- 2
- 3
Prepare Guajillo Broth
Soak the guajillo peppers in hot water for about 15 minutes until softened. Remove the stems and seeds, then blend with beef broth until smooth. Add the guajillo broth to the pot with sautéed vegetables, along with bay leaves and thyme.
- 4
Braise the Short Ribs
Return the short ribs to the pot, ensuring they are submerged in the broth. Bring to a simmer, then cover and transfer to the preheated oven. Braise for 3 hours, or until the meat is tender and falling off the bone.
Saffron Mashed Potatoes Preparation
- 5
- 6
Prepare the Saffron Cream
While the potatoes are boiling, in a small saucepan, heat the heavy cream over low heat. Add the saffron threads and let steep for 5 minutes.
- 7
Broccolini Preparation
- 8
Sauté the Broccolini
In a large skillet, heat olive oil over medium-high heat. Add the trimmed broccolini, season with salt and black pepper, and sauté for about 5-7 minutes until tender but still vibrant green.