Braised Beef Short Ribs

Braised Beef Short Ribs


Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. Short ribs are particularly popular in Chinese, Jewish, and Korean cooking. Short ribs generally require long periods of cooking in order to break down the connective tissues in the meat and make the meat tender. Methods of preparation include braising, stewing, and sous-vide. Short ribs may also be barbecued, a popular method that subjects the beef to high heat in a relatively short period of time. One of my favorite ways to prepared the short ribs is to braised them with red wine. Here is my take on the Braised Beef Short Ribs.

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You Need:

Ingredients: Amount
1. Beef Short Ribs 8- Bone -in.
2. Olive Oil . 1/4 cup.
2. Large Yellow Onion. 1.
3. Celery . 2 stalks.
3. Carrots . 2 .
3. Garlic . 1 bulb .
3. Tomato Paste . 2-3 tbsp .
3. Salt and Black Pepper . To taste .
3. Fresh Thyme . 1-2 springs .
3. Veal or Beef Stock . 1 1/2 quarts .
3. 750-ml Red Wine . 1 bottle.

For The Mashed Potatoes:

Seasonings: Amount
2. Unsalted Butter . 2 Tbsp.
2. Yukon Gold Potatoes. 2 pounds.
3. Heavy Cream . 3/4 cup.
4 Salt and Pepper . To taste.


Preheat oven to 350 F or 180 C.
Peel and chopped the onion, chopped the celery and peel and chopped the carrots. Halve the garlic bulb.

Season ribs with salt and pepper.
In a large, heavy bottomed ovenproof pan over high heat, warm the olive oil and brown ribs, in a batches, on all sides. Add the halved garlic bulb while you browning the ribs, it give them such a favor and make the braising sauce delicious. Transfer ribs to a plate and the roasted garlic.
Using the same pan, reduce heat to medium and sauté onions, celery and carrots for 5 minutes and add the garlic bulbs . Pour of excess fat , add the tomato paste and sauté for 30 seconds and then deglaze with red wine, scraping any bits from the bottom of the pan.
Reduce wine for 15 min on low heat or until thick and syrupy in consistency. Return ribs to pan and add the stock and water to cover the ribs. Bring to a boil, cover and braise in the oven for 2 to 2 1/2 hours or until the meat is tender and easily separates from the bone. You can refrigerated overnight. If you do so on the next day, removed solidified excess fat and return in oven or on medium heat uncovered. Cook for 15-20 minutes and frequently stir so the ribs stay moist. Remove carefully the ribs and strain the liquid sauce through a fine sift. Using a spoon mashed all the vegetables to make rich and thick sauce. Return sauce to stove and cook the sauce a little bit more for about 3-5 minutes.

For Mashed Potatoes:
Peel and quartered the potatoes, place them in cold salted water, bring to a boil and cook until potatoes are easily pierced with the tip of a knife, about 15 minutes.
Drain and press potatoes through a food mill or using a mixer. Stir in the cream and butter and wiped them until velvety consistency. Season with salt and pepper to taste.
Set aside and keep warm.
If you like you can Garnish the plate with broccolini.

To prepared the Broccolini, in a large sauté pan over medium heath, melt a 1-2 table spoons of unsalted butter and sauté the vegetables for 3 minutes, or until they get a little soft and warm.

Arrange a spoonful of the mashed potatoes in the center of a warm plate .
On top put the short rib and drizzle with the braised liquid. Add the Broccolini and some fresh parsley.

Serves 8.
You can pair with Logan Farrell- Cabernet Sauvignon.

Equipment you may find useful:


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