Braised Beef Short Ribs

This recipe for braised short ribs is a one-two punch of umami flavor. It’s actually a deviation of a braised short rib recipe by Adam Fleischman. It’s super-simple, will make your house smell wonderful, and perfect for serving up to a large number of guests. If you have leftovers, don’t worry, because I’ll be following this recipe up with a wonderful way to use the leftover short rib and braising liquid! If you’ve never tried short rib – it’s a wonderful and inexpensive cut of beef. It’s not very tender, thus the braising, but it is VERY flavorful. I like to get my short rib at Costco, where 3 lbs will only cost me about $25. Most supermarkets will also carry short ribs, but you may have to speak to the butcher to get this particular cut.

Equipment

Ingredients

  • 2-3 lbs beef short ribs
  • Salt
  • Fresh ground pepper
  • Oil (the higher the smoke point, the better – I prefer grapeseed oil)
  • 32 oz chicken stock
  • 3 cloves of fresh garlic
  • 1/4 cup soy sauce
  • 1/4 cup of a flavorful hot sauce
  • 1/4 cup ketchup
  • 1 tbsp fish sauce
  • 1 tbsp worcestershire sauce

Accompany With

  • Potatoes, Legumes
  • Vegetables: Carrots, Asparagus, Broccoli, and many more

 


 

Instruction

  1. Take out your short ribs. Pat dry and season with salt, fresh ground pepper, and brush lightly with oil.

    Short ribs - seasoned with salt, pepper, and coated with a little oil.

    Short ribs – seasoned with salt, pepper, and coated with a little oil.

  2. Pre-heat your oven to 350 °F (177 °C).
  3. Get your large braiser or skillet nice and hot (400 °F / 205 °C is the limit for many brands of enamel-coated cookware). Brown the meat on all sides.
    Brown the short ribs - do this in multiple batches if they don't fit well in the pan.

    Brown the short ribs – do this in multiple batches if they don’t fit well in the pan.

    Short ribs - once browned.

    Short ribs – once browned.

  4. Once browned, remove the meat from the pan and set aside.

    Leave the tasty brown bits (fond) on the pan.

    Leave the tasty brown bits (sucs) on the pan.

  5. Add the remaining ingredients to the pan: stock, soy sauce, fish sauce, worcestershire sauce, hot sauce, ketchup, and garlic cloves.

    Add some hot sauce - it won't make the dish very spicy, but will add some wonderful flavor

    Add some hot sauce – it won’t make the dish very spicy, but will add some wonderful flavor

  6. Stir and mix the liquid with a wooden spoon, being sure to scrape up the sucs from the bottom of the pan. Bring the liquid to a boil.
  7. Place your browned meat back in the pan, carefully setting it in the liquid. Place the entire pan in the oven.

    Place the meat back in the pan. The tops of the short ribs should just be sticking out of the liquid.

    Place the meat back in the pan. The tops of the short ribs should just be sticking out of the liquid.

  8. Set your timer for 3 hours and let it cook uncovered.
  9. I like to start cooking the accompanying dishes about 30-45 minutes before the timer is up.

    Preparing some carrots in whiskey right before the short ribs are done braising!

    Preparing some carrots in whiskey right before the short ribs are done braising!

  10. After 3 hours, pull the short rib out of the oven. It should have a delicious crispy crust on the top and practically fall apart with just a fork.

    A delicious crust thanks to the Maillard reaction.

    A delicious crust thanks to the Maillard reaction.

  11. To plate, I recommend placing the short ribs on top of your accompanying potatoes and/or veggies. Use some of the braising liquid to coat everything. Enjoy!

    A knife is practically unnecessary as the short rib will just fall apart.

    A knife is practically unnecessary as the short rib will just fall apart.

Plated and ready to eat

  1 Comment

  1. Dennis Coop   •  

    I’ll be trying this one this coming week. Looks really good…so does your blog!

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