Sassafras Braised Short Rib Recipe

Cooking Instructions

1. 1

   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 Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned and caramelized. Remove from the pot and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.

3. 3

   Braise the Ribs

   Return the short ribs to the pot. Add the red wine, beef broth, and sassafras leaves. Bring to a simmer, then cover and transfer to the oven. Cook for about 3 hours, until the meat is tender and falling off the bone.

4. 4

   Make the Whipped Potatoes

   While the ribs are braising, boil the potatoes in salted water until fork-tender. Drain and return to the pot. Add buttermilk, butter, salt, and chopped chives. Mash and whip until smooth and creamy.

5. 5

   Grill the Long Beans

   Toss the long green beans with olive oil, salt, and pepper. Grill on high heat for about 5-7 minutes until tender and slightly charred.

6. 6

   Serve

   Plate the braised short ribs alongside the buttermilk & chive whipped potatoes and grilled long beans. Enjoy!