Fork Tender Braised Short Rib Recipe
Baby Vegetables | Mashed Potatoes | Honey Mustard Glazed
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Ingredients
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Short Ribs
Mashed Potatoes
Baby Vegetables
Honey Mustard Glaze
Method
Braised Short Ribs
- 1
Sear the Short Ribs
Preheat the oven to 350°F (175°C). Season the short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- 2
- 3
- 4
Add Broth and Herbs
Stir in the beef broth, bay leaves, and thyme. Return the short ribs to the pot, ensuring they are submerged in the liquid.
- 5
Braise
Cover with a lid and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender.
Mashed Potatoes
- 6
- 7
Mash the Potatoes
Return the potatoes to the pot. Add butter, heavy cream, salt, and pepper. Mash until creamy and smooth.
Baby Vegetables
- 8
Honey Mustard Glaze
- 9
Make the Glaze
In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar until well combined.
