Braised Short Ribs by chefboylee

Braised Short Ribs

chefboylee

Cook

2 hr

US

original

metric

Picture for Braised Short Ribs

US

original

metric

Ingredients

3 lb Short ribs

1 Onion - diced

3 Carrots - diced

2 Celery - diced

4 tbsp Butter

3 cup Grapeseed oil

½ cup Port wine

½ cup Cabernet

lb beef scraps, any cut will do

handful Flour small

Beef or chicken stock - enough to cover

4 sprigs fresh thyme

8 cloves Garlic

500 gram Yukon gold

¼ cup Salt for water

1 cup Whole milk

1 stick Butter

¼ cup Chives diced

Tools

large pot

aluminum foil

potato masher

Directions

Step 1

Season short ribs with salt.

3 lb Short ribs

Salt

Step 2

Get a large pot on high heat with any neutral oil. Add your short ribs and lightly brown on all sides.

neutral oil

large pot

Step 3

Remove meat and add butter. Once foaming, add the meat back in and brown heavily on all sides. Remove meat.

4 tbsp Butter

3 lb Short ribs

Step 4

Discard some of the oil, add meat scrap and brown.

lb beef scraps, any cut will do

Step 5

Add all your veg. After about 8 mins, add wine and reduce 80%.

1 Onion - diced

3 Carrots - diced

2 Celery - diced

Step 6

Add the flour, mix. Add the meat back in, and cover with stock until about an inch above meat. You want to keep the meat submerged, so you can make a cartouche or put a couple plates directly on top to weigh it down.

Step 7

cook on a low simmer for 4 hours, adding stock whenever it gets low.

Step 8

after 4 hrs, remove meat and refrigerate. Strain stock and discard rest. Refrigerate for a few hours until fat hardens. Then remove fat and toss in trash

Step 9

Put stock in a saucepan and boil on low simmer until sauce is thick and glossy, should take about an hour or 2. Check constantly.

Beef or chicken stock - enough to cover

Step 10

once sauce is formed, pour over meat, add a couple sprigs of thyme, cover with foil, and bake in oven at 450F for about 10 mins. Shaking constantly to incorporate sauce.

4 sprigs fresh thyme

aluminum foil

Step 11

Boil potatoes 30 mins in salted water. Drain and peel skin while hot.

500 gram Yukon gold

¼ cup Salt for water

Step 12

Rice or mash potato manually, do not use blender as it’ll make it gummy.

500 gram Yukon gold, boiled and peeled

potato masher

Step 13

add the potato back into a pot on medium heat, you want to cook out any moisture.

Step 14

after 5 mins, add butter little by little, until desired taste. Finish with milk until desired consistency. Strain to make smoother, but that’s optional. Season with salt.

1 stick Butter

1 cup Whole milk

Step 15

Plate and garnish w/ chives

¼ cup Chives diced

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