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

• 3 1/2 qt braiser or oven-safe skillet (similar in size) – a lid is not needed

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.

   

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.

   

   

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

   

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

   

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.

   

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.

   

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.

    

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!