Braised Short Ribs 🤤
Full video on YouTube!
There’s really nothing that screams comfort season more than cold rainy October days and a good pot of short ribs is almost always the answer. I love short ribs so much, theres a million ways to cook em. Like all braises, its all about low & slow. If you’re in a pinch, like we were today, we pumped that temp up to 375F and cooked em for about 3.5 hours or so. But lower and longer are even better. Sous vide is my favorite to achieve a tender yet firm texture but thats a bonus for those of you proficient in that sort of cook. If you have the time feel free to drop that temp and take the ride.
Oh, and before y’all ask “where are the ribs to these short ribs?” This meat was leftover from some boneless shorties I was grinding down to make empanadas last week 🤷♂️ Smart me would have grabbed some marrow bones but this was all using leftovers in my pantry.
Short Ribs
Brown your meat in a dutch oven, to develop a fond
Sweat out your mirepoix until translucent
Roast with some tomato paste until it all looks dry
Deglaze with red wine
Add dried mushrooms, I hydrated these first to steal the mushroom “stock” but you can go in partially dried as long as you give em a rinse or are using homemade
Add the beef ribs back in, herbs and cover with beef stock
Cook at 375 for 3 hours with the lid off for the last 20 minutes to thicken the sauce a bit, you can also puree some of the veggies to thicken the sauce * optional
Parsnip Puree
Peeled and chopped parsnips
A few tablespoons butter and garlic cloves
Cover with milk and simmer for 30 - 40 minutes or until tender
Puree the mix adding butter if needed to smooth it out and season with salt & pepper