Public Recipe

    Braised Short Ribs

    Braised Short Ribs

    American

    Serves 4
    American-French Fusion

    Ingredients

    Servings
    4
    • 3 tbsp olive oil (cooking fat)
    • 1 unit yellow onion — diced (aromatic base)
    • 3 unit carrots — chopped (aromatic base)
    • 8 unit beef short ribs — bone-in (main protein)
    • to taste salt (seasoning)
    • to taste black pepper (seasoning)
    • 0.25 cup all-purpose flour (thickener)
    • 1 cup dry red wine (deglazing liquid)
    • 2.5 cup low-sodium beef broth (braising liquid)
    • 2 tbsp tomato paste (flavor enhancer)
    • 2 sprig fresh thyme (herb aromatic)
    • 2 sprig fresh rosemary (herb aromatic)

    Mise en Place

    0/4

    Process

    1

    aromatic saute

    1. 1.In a large dutch oven or oven-safe pot with a lid, heat one tablespoon of oil over medium-high heat.
    2. 2.Add onion and carrots and cook for a few minutes, stirring constantly.
    3. 3.Remove veggies to a plate and set aside.
    2

    sear protein

    1. 1.Add the remaining 2 tablespoons of oil to the pot and increase heat to high.
    2. 2.Add the floured ribs and brown on all sides, approximately 45 seconds per side.
    3. 3.Remove the seared ribs to a plate.
    3

    deglaze and build

    1. 1.Add the red wine to the hot pan to deglaze.
    2. 2.Scrape the bottom of the pan with a wooden spoon to release the browned bits (fond).
    3. 3.Bring to a boil and cook for 2 minutes.
    4. 4.Stir in the beef broth, tomato paste, and additional salt and pepper to taste.
    4

    braise

    1. 1.Return the ribs and sautéed vegetables to the pot.
    2. 2.Add the whole sprigs of thyme and rosemary.
    3. 3.Cover with a tight-fitting lid and place in the oven.
    4. 4.Cook at 350°F for 2 hours.
    5. 5.Reduce oven temperature to 325°F and cook for an additional 30 to 45 minutes until meat is fork-tender.
    5

    finish and rest

    1. 1.Remove the pan from the oven and let it rest for 20 minutes with the lid on.
    2. 2.Skim off any excess fat that has risen to the top of the liquid before serving.

    Plating

    • Serve ribs over a bed of creamy mashed potatoes.
    • Generously spoon the gravy from the pot over the meat and potatoes.

    Sensory Checks

    Texture

    Meat should be 'fall-off-the-bone' tender and easily cut with a fork.

    Color

    The sauce should be rich, dark, and thick enough to coat a spoon.

    Common Errors

    • ⚠ Not searing the meat long enough; ensure a deep brown crust for maximum flavor.
    • ⚠ Forgetting to scrape the bottom of the pan during deglazing, which leaves flavor behind.
    • ⚠ Skipping the resting period, which allows the meat to reabsorb juices.

    Notes

    • Bone-in ribs are recommended for superior flavor and even cooking.
    • If you have a wine allergy, substitute with extra beef broth and a splash of red wine vinegar or balsamic glaze.
    • Leftovers can be stored in the refrigerator for 3-4 days.

    Nutrition

    Per 2 ribs with sauce

    Calories: 347
    Protein: 15g
    Fat: 20g
    Carbs: 16g

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 98%

    Techniques in this recipe

    Lineage

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