Burgundy Braised Short Rib Recipe

Cooking Instructions

1. 1

   Sear the Short Ribs

   In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and black pepper. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and sauté for an additional minute until fragrant.

3. 3

   Add Liquid and Herbs

   Pour in the red wine and beef broth, scraping the bottom of the pot to deglaze. Add thyme and bay leaves.

4. 4

   Braise the Short Ribs

   Return the short ribs to the pot. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (163°C). Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

5. 5

   Prepare Creamed Corn and Sautéed Kale

   While the short ribs are cooking, prepare the creamed corn and sautéed kale as per your preferred recipes.

6. 6

   Serve

   Remove the short ribs from the oven and let rest for a few minutes. Serve with creamed corn, sautéed kale, and drizzle with Soho steak sauce.