Braised Beef Shortrib Recipe

Brown the Shortribs

Preheat your oven to 325°F (165°C). Season the beef short ribs with salt and black pepper. In a large, oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Add the short ribs and brown on all sides, about 8-10 minutes. Remove the ribs and set aside.

Sauté Vegetables

In the same pot, add onion, carrot, and celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.

Add Liquid and Herbs

Return the short ribs to the pot. Pour in beef broth and red wine, scraping up any browned bits from the bottom. Add bay leaves and thyme. Bring to a simmer.

Braise

Cover the pot and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Cook the Squash

In a pot, bring salted water to a boil. Add diced squash and cook until tender, about 15-20 minutes. Drain well.

Make the Puree

In a food processor, combine the cooked squash, butter, salt, black pepper, and cream. Blend until smooth and creamy. Adjust seasoning to taste.

Prepare the Pickling Liquid

In a saucepan, combine white vinegar, sugar, and salt. Heat over medium until sugar dissolves. Remove from heat.

Pickle the Shallots

Place sliced shallots in a jar and pour the pickling liquid over them. Let it sit for at least 30 minutes at room temperature before serving.