A Braised Short Rib is both comfort food and can be a very elegant dish. I vote for the elegant.Jump to Recipe
The short rib is a cheaper cut of meat. It is cooked low and slow to get it tender and some of the fat cooked out. That creates the comfort food part of the dish. The slow cooking is braising the beef in red wine and stock. Eventually, after the meat is done cooking, it is removed from the pot. Now, the remaining sauce in the pot is reduced to create a delicious gravy.
I see this dish served with either mashed potatoes or polenta. The polenta gives it a Italian spin. I believe the mashed potatoes dress up the dish. I also love how the mashed potatoes soak up the gravy. I rounded out the dish with honey glazed carrots. The carrots are delicious on there own. Simply bake until soft but still firm. Then, finish off in a pan with a little bit of honey and butter. DELICIOUS!
I do not eat or make beef to often but I do enjoy it when I do. Some other fun beef dishes that I have made include:
Once again, I have to apologize for losing my step by step pictures. The basics are first browning the ribs. Next, is the sweating a mirepoix. Then, the tomato paste, red wine and stock are added to create the braising liquid. The beef is added back in and cooked for hours. It is that easy.
The Braised Short Rib plated.
Braised Short Ribs
Developing an upscale recipe using a cheap cut of meat to make this low and slow cooked Braised Short Ribs.
- 4 Lbs Short Ribs
- 1 Bulb Garlic top cut off
- 2 Tbsp Tomato paste
- 1/2 Bottle Red wine
- 1 Cup Chicken Stock
- 1 Tbsp Canola Oil
- 1 Whole Yellow onion cut in quarters
- 2 Whole Carrots Rough cut
- 2 Stalks Celery cut in half
- 1 Tbsp Salt
- 1 Tbsp Black Pepper
- 3 Sprigs Fresh Rosemary
- 2 Sprigs Fresh Oregano
- 2 Sprigs Fresh Thyme
Generously salt and pepper the short ribs. Heat 1 tablespoon of oil in a Dutch oven. Once simmering, add in the short ribs and brown on all sides.
Next, add in the garlic cut side down followed by the tomato paste. Now, add in the red wine and mix the tomato paste into the liquid. Cook until reduced by half. Next, the chicken stock goes in.
The rest of the ingredients are added into the pot as well. Cover and simmer for up to 3 hours. You will know the ribs are done when a fork can pull off the meat.
Remove all the ingredients from the pot. Reduce the remaining liquid until it is almost syrupy.
Serve the short ribs over mashed potatoes and honey glazed carrots topped with as much of the sauce as you like. Enjoy!
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