The BEST Braised Beef Short Ribs Recipe - Fall-Off-The-Bone Tender!!
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The best ever braised beef short ribs recipe! These incredibly aromatic short ribs fall right off the bone and the meat is extra, extra tender! I braise these beef ribs in a delicious red wine, tomato and mushroom sauce. It’s the best gravy for these tender ribs! To make it the ultimate comfort food dish, I serve these ribs with my Creamy Butter Mashed Potatoes. This hearty beef recipe is perfect for cold winter months, or anytime you’re craving for some delicious comfort food!
Creamy Mashed Potatoes:
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How to Braise Meat Like a Pro | Food Network
Learn how to braise your way to fall-off-the-bone meat with our basic tips.
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How to Braise Meat Like a Pro | Food Network
BETTER Braised Beef Short Ribs (w. Creamy Polenta)
This braised beef short ribs recipe with creamy polenta is succulent, extremely beefy, and just off the charts good. Get 50% off your first order of CookUnity meals — go to and use my code BRIANL50 at checkout to try them out for yourself.
For an even easier, but equally delicious braised beef dish, check out my pot roast recipe video:
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RECIPE
Ingredients:
▪For the Braised Beef Short Ribs:
▪5-6lb (2.5kg) bone-in beef short ribs
▪Neutral oil (for searing)
▪Salt
▪1000g (3-4 large) yellow yellow onions, medium diced
▪20-25g (6-7 cloves) garlic, pressed
▪Olive oil
▪50g (3T) Worcestershire sauce
▪50g (3T) tomato paste
▪1 container of demi-glace (42.5g) – sub with 25 grams beef bouillon paste
▪2 cans (about 900 grams) Guinness Stout (substitute with red wine or 1 can of cola for gluten-free or alcohol-free options)
▪1100g/mL store-bought beef stock
▪4 packets (28g) powdered gelatin
▪4-5 fresh thyme sprigs
▪3 bay leaves
*For the Creamy Parmesan Polenta:*
▪300g (1 3/4c)polenta
▪1200g (5c) whole milk
▪7g (1 1/2t) salt
▪115g (1 stick) unsalted butter
▪100g (1c) grated Parmesan cheese
Instructions:
1. Preheat the oven to 500°F (260°C).
2. Rub each beef short rib with neutral oil and season liberally with salt. Allow the meat to cure for 20 minutes.
3. Place the seasoned short ribs on a sheet tray and oven-sear for 10-15 minutes until browned.
4. In a large, heavy-bottomed pot, heat olive oil over medium heat. Add diced onions, pressed garlic, and a pinch of salt. Stir occasionally and caramelize the onions for about 20 minutes, deglaze the pot with a splash of water every 5-6 minutes to incorporate the browned onion fond.
5. When the onions are softened and starting to take on color, add Worcestershire. Stir and cook for about 30 seconds.
6. Add tomato paste, stir and cook for about a minute.
7. Add demi-glace, beer, beef stock, powdered gelatin, thyme sprigs, and bay leaves. Bring to a simmer.
8. Place oven-seared short ribs into the pot, leaving the lid slightly ajar. Braise in a 275°F (135°C) oven for 3 to 3.5 hours.
9. Cool the braised beef for 90 minutes, then refrigerate to cool completely.
Once cooled, skim off coagulated beef fat from the top of the pot.
10. Bring the pot to a low simmer to melt the gelatin.
11. Once the gelatinous stock has become fully liquid, remove the short ribs from the liquid then ladle off any excessive fat from the top of the liquid. Continue to reduce the braising liquid by 75% over medium-high heat, about 20-30 minutes. note: This is a good time to make the polenta.
12. Once the beef liquid is reduced, place the short ribs back into the reduced braising liquid to reheat for about 5 minutes over low heat while basting the short ribs.
*For the Creamy Parmesan Polenta:*
1. Toast polenta in a nonstick saucepan for 3 minutes over medium high heat.
2. Add milk and salt, whisking until thickened (3-4 minutes). Reduce heat to low and cook for an additional 10 minutes, stirring occasionally.
3. Stir in butter and grated Parmesan cheese until melted.
CHAPTERS:
0:00 Curing and roasting the short ribs
0:57 preparing the braise
5:38 Compounding the flavors and reducing the liquid
6:58 Creamy parmesan polenta
9:02 Finishing the short ribs and plating up
#shortribs #braisedshortribs #braisedbeef
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Braised Beef
Braised anything is one of my all time favorite comfort meals — it’s minimal effort and delicious, I mean what’s not to love? #shorts
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Miso Braised Beef - Food Wishes
you, as this melt-in-your-mouth braised beef dish is cold weather comfort food at it’s finest. By the way, in the spirit of full disclosure, this is also great during hot weather. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy and delicious Miso Braised Beef recipe!
You can also find my content on Allrecipes:
Reverse braised beef shoulder | sweet pickle glaze
Thanks to Noom for sponsoring this video! Take their health survey to get started:
***RECIPE, SERVES SIX***
1 3 lb (1.36kg) beef chuck roast
2 shallots
2 jalapeños
vinegar (you'll need 1-2 cups, 236-473mL)
sugar (maybe a quarter cup, 50g)
oil
salt
pepper
mustard
salad greens (maybe 100g per person)
Cut the roast into a few thick steaks (with the meat fibers running up and down instead of side to side). Just cut it into big pieces that are easy for you to handle — they'll break apart into smaller chunks as you cook. Coat them in oil and a very generous seasoning of salt and pepper — it should seem like there's a little too much salt on them.
Lightly brown the meat in a big pan. Pour in enough water to almost cover the meat, cover the pan with a lid or foil, get the heat to a gentle simmer and cook until the meat is almost falling apart — I did about five hours.
While you're waiting, you can cut the shallots and peppers into thin slices, put them in a bowl and nearly cover them with vinegar. Stir in a big handful of sugar (don't worry if it doesn't all dissolve immediately), cover and refrigerate. They'll taste like pickles in about a half hour, but longer is better — up to a week.
Gently fish the meat out of the pan, breaking it up as little as possible, and let the pieces dry/steam-off on paper towels for a few minutes. If there's still a lot of water in the pan, you could turn up the heat and reduce the liquid down a little bit now, but stop before it starts thickening into a glaze. Pour the liquid into a narrow vessel (a glass or measuring cup), holding back any gross chunks at the bottom of the pan.
When the meat is dry and has stopped steaming, transfer it off the paper towels, cover it and put it into the refrigerator. Cover the liquid and refrigerate that as well. (You can do all of this first-thing the morning of dinner, or days before.) Chill until the meat is firm and the fat on top of the braising liquid has gone totally solid.
When you're ready to actually make dinner, take the liquid out and lift the fat puck off the top. You could use that fat to re-sear the meat later, but make sure you scrape off any trace of broth or meat bits clinging to the bottom of the puck. (Any remaining water in the fat will spit as you heat it up to searing temperature.) Alternatively you could just throw the fat away, or you could melt it and use it as the oil in the salad dressing you're about to make.
Pour the de-fatted broth into a pan and pour in about half of the accumulated juice from your bowl of sweet pickles. Bring to a boil and reduce to a glaze, keeping in mind that it'll thicken a lot more as it cools to eating temperature. (This would be a good time to prep your salad greens.) Be sure to stir it frequently once it starts to really thicken — the sugar is liable to stick to the bottom of the pan and burn. Turn the heat off and let the glaze just sit in the warm pan until you need it.
Make a vinaigrette for your salad by mixing more of your sweet pickle juice with a little mustard and however much oil you like — I do equal parts pickle juice and olive oil.
In a wide pan, heat a thick film of oil (or your rendered beef fat, assuming you got all the watery stuff scraped off of it) over moderate heat. Take your cold beef out of the fridge, tear off a little chunk and taste for seasoning. (If it seems to need more salt, you could season the pieces, or your could season the glaze.) Lay the pieces in the hot oil and brown them gently on both sides until golden and the interior of the meat feels soft and reheated.
Take the pan off the heat and the meat can sit in there for a few minutes while you get your plates ready and dress your salad (if you want to dress it in advance). Plate each portion of drained meat with some salad and drained pickles. Either spoon the glaze over the meat at the last second or serve it in a little cup on the side.