Braised Beef Short Ribs

Name: Braised Beef Short Ribs
Yield: 8 Short Ribs

Beef short ribs are one of the most decadent cuts of beef. If you have never made this type of rib before, you are in for a surprise. Short ribs, when prepared correctly, are succulent, tender and juicy. The long cooking time allows the bones and marrow to break down, while tenderizing the meat. Give these ribs time to braise, and they will fall right off the bone. For this recipe, I braised my short ribs with a Merlot, which also makes for a great pairing to this dish. I highly recommend the only Merlot that I’ve come to like, the Concha y Toro Merlot.

Tips:

The short ribs and stock can be made the day before. Keep each item in the refrigerator until the next day. Cold ribs will need an additional 1-2 minutes each side to warm through.
Before discarding the beef bones, make sure you remove all of the delicious marrow and stir well into your beef broth.
Do not throw away the leftover beef broth. Keep this awesome stock in the freezer and use it for another recipe such as a beef stew.

Ingredients

8 bone-in short ribs
Pack of beef bones
Bean sprouts for garnish
4 tbsp unsalted butter
Salt and pepper
1 tbsp olive oil
Beef Stock
1/2 yellow onion, chopped
1 carrot, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
2 bay leaves
4 sprigs thyme
2-3 cups beef broth
2 cups red wine (Merlot)
2 tbsp flour
1 tbsp olive oil
1 tsp salt
1/2 tsp pepper
Truffle Mashed Potatoes
3 Yukon Gold potatoes, skin removed, cubed
½ tsp regular salt
1 tsp truffle salt
1 tbsp butter
1/2 cup milk
Brussels Sprouts
12 Brussels sprouts (small), cut in half
1 tbsp olive oil
Salt and pepper

Steps

Step 1
Sear the Ribs
Add 1 tbsp of olive oil to a frying pan on the stove on medium-high heat. Salt and pepper all sides of the short ribs. When oil begins to smoke, place the ribs in the pan and sear for 15 seconds on all sides of the ribs. Remove from pan.
Step 2
Braise the Short Ribs
Add 1 tbsp of olive oil to a large stock pot on the stove on medium-high heat. When oil begins to smoke, add the chopped onion, carrot, garlic and celery. Add the bay leaves and thyme. Sauté vegetables for 5 minutes. Add the flour and sauté another 2 minutes. Deglaze the pan by adding the wine. Add the beef bones and short ribs to the pot. Add enough beef broth to cover the top of the short ribs. Turn the heat to low. Cover the pot and allow the ribs to braise for 8 hours. Once complete, remove the ribs and strain the beef stock into another large bowl.
Step 3
Make the Truffle Potatoes
Boil 2 quarts of water in a pot on the stove on high heat. Add regular salt. When water begins to boil, add cubed potatoes (skin removed) to the pot. Boil for 15-20 minutes or until the potatoes are soft. Remove the pot from the heat and drain excess water. Add the milk, butter and truffle salt, then stir the potatoes with a large spoon until all the lumps are removed. If the potatoes are too thick, add some of the beef stock to thin the potatoes. Add additional truffle salt to taste. Place the pot back on the stove on low heat to keep warm. Stir occasionally so the potatoes don’t burn.
Step 4
Sauté the Brussels Sprouts
Add 1 tbsp olive oil to a frying pan on the stove on medium heat. When oil begins to smoke, add the sliced Brussels sprouts faced down. Add the salt and pepper. Sauté for 5 minutes. Flip the sprouts and sauté another 5 minutes. Remove from the pan and keep warm.
Step 5
Making the Sauce
Add 4 ladles of the beef broth to a frying pan on the stove on medium heat. Add the ribs to the pan and sauté ribs until warmed through, about 30 seconds on each side. Remove from the heat. Add 4 tbsps of cold butter to the pan. Swirl pan to combine the butter with the beef broth. Add salt to taste if needed.
Step 6
Assembly
Make a smear on the plate with the truffle potatoes (about 1/2 cup). Place 2 shorts ribs on the top of the potato smear. Place 6 Brussels sprouts on the plate next to the short ribs. Dribble 1 tbsp of the sauce around the short ribs and an additional tbsp on top of the ribs. Garnish short ribs with a few bean sprouts. Repeat with the other plates.

Braised Beef Short Ribs

Ingredients

Beef Stock

Truffle Mashed Potatoes

Brussels Sprouts

Steps

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