Beef Short Rib Recipe

Sear the Ribs

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

Saute Aromatics

In the same pot, add minced garlic and chopped onion. Sauté until soft and fragrant, about 3 minutes.

Deglaze and Braise

Add red wine to deglaze the pot, scraping up any browned bits. Add beef broth, thyme, bay leaves, and the seared ribs. Bring to a simmer, cover, and reduce heat to low. Cook for 2.5-3 hours, or until the ribs are tender.

Roast the Potatoes

Preheat the oven to 400°F (200°C). Cut potatoes into wedges and toss with olive oil, rosemary, minced garlic, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes, until golden and crispy.

Sauté and Braise

In a skillet, heat olive oil over medium heat. Add sliced leeks and sauté until translucent. Add mushrooms and cook until they release their juices. Pour in white wine, salt, and pepper. Simmer for 15-20 minutes until mushrooms are tender.

Blend the Sauce

In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Blend until smooth. Adjust seasoning to taste.