Braised Beef Short Rib Recipe - Restaurant Style
In depth article and show notes found here:
I remember the first time I tasted perfectly braised beef short ribs with a full reduction glaze. I was an apprentice at a French restaurant, and the sous chef threw me a piece of scrap sauced with a simple reduction made from the braising liquid. I was absolutely blown away. Coming from a family that cooked large beef ribs over a hot grill until charred and chewy, I never understood the incredible flavor and texture possible when a short rib recipe was combined with proper technique.
In it's most basic form, braising consists of a tough cut of meat with a lot of connective tissue, combined with liquid, aromatic vegetables, and fresh herbs, and cooked in a low oven until tender.
The connective tissue responsible for the chewy texture of tough meat is collagen, which is a triple helix of gelatin. When moisture along with slow, steady heat are applied, the triple helix unravels into three individual gelatin strands, leaving gaps in the muscle tissue it used to bind together, giving the impression of tenderness.
Yet for the collagen to break down, the meat must reach an internal temperature of at least 155˚F/68˚C. Just for a reference point, this is well above the internal temperature of a medium steak (140˚F/60˚C), and well into the range in which protein fibers fully contract and coagulate, expelling most of their liquid, causing a dry texture and lack of flavor.
Enter the cold start and the low temperature braise, in which the short ribs are placed in a cold oven, and braised at 200˚F/121˚C. As the short ribs slowly come up to temperature, they spend an extended period of time between 120-130˚F/48-54˚C, a temperature at which the same enzymes responsible for dry aged beef's flavor and tenderness are hyper-activated.
Using the cold start approach means your short ribs will have more flavor, a superior tenderness, and most important, will require less time for the collagen to break down at protein-fiber-drying temperatures (155˚F). Less time at this temperature means more juices are retained, which further enhances the short rib's flavor and texture.
This technique, coupled with a proper reduction sauce, will yield short ribs that are just as good as any restaurant's. And because this approach is universal, it can be applied to any tough cut of meat including shoulder, shank, brisket, belly, cheek, etc.
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Why Braised Short Ribs are a perfect make ahead meal.
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Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
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Braised Short Ribs! #shorts #fyp #viral #cooking #food #chef #recipe #beef #trending
Ingredients
3 1/2 lbs beef short ribs
1 large onion roughly chopped
2 ribs celery sliced
2 carrots, peeled and sliced
6 cloves garlic, peeled and smashed
oil
salt and pepper
1/2 bottle of red wine
2 cups beef broth
In a Dutch oven, over medium high heat, add oil. Once very hot, add your short ribs and sear for 2 minutes on each side. Remove and set aside. Then add your onion, carrot and celery. Season with salt and sauté for 2 minutes. Then add your red wine, beef stock and garlic. Return the short ribs to the pot. Make sure they are in an even layer. Bring to a boil, then lower to a simmer and cook for 3-4 hours or until the meat is falling off the bone.
Turn off the heat, remove the bones and let cool for 20 minutes. To a plate, add mashed potatoes, one of your short ribs and some of the cooked vegetables. Garnish with parsley and enjoy!
Braised Beef Short Ribs // Holiday or any day /Step by Step ❤️
These Braised Beef Short Ribs are absolutely heavenly, comfort food at its best! This dish is a perfect holiday or any day meal, it is a favorite during Christmas, because every body loves it and asks for it, and it can also be prepared for Sunday dinners or any occasion. The combination of flavors in this dish are out of this world, I have come up with the perfect seasoning and I know you will love it too. I love serving it with crusty bread to mop up the delicious gravy, and garlic onion and butter mashed potatoes, but they go perfect with white rice, polenta or other. I hope you give this recipe a try, you can thank me later.❤️
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INGREDIENTS————————-
3 1/2 lbs Beef Short Ribs (about 8)
1 med/ large chopped onion
1 1/4 C. Diced Carrots
1 1/4 C. Chopped Celery
3 Fresh Thyme sprigs
1 1/2 tsp Crushed dry Rosemary (or fresh)
1 1/2 tsp Brown Sugar
1 C. Crushed tomatoes
1 1/2 Tbsp Tomato Paste
4 1/2 C. Beef Broth
4 Large minced garlic Cloves
1 Large Bay Leaf
2 Tbsp Red Wine Vinegar
Salt as needed
Pepper as needed
All purpose flour (for meat)
SERVED WITH CRUSTY Baguette bread and Garlic butter and onion mashed
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#braisedbeef
#shortrib
#rachelcookswithlove
The Best Beef Short Ribs Stew Recipe Ever! Melt in Your Mouth! CiCi Li - Asian Home Cooking Recipes
Today I'd like to share with you my beef short ribs stew recipe. The beef short ribs will instantly melt in your mouth! It's the best beef short ribs stew ever! Let's get started!
Beef Short Ribs Stew Recipe:
燉牛肉短肋骨做法,中文影片:
GOOD PRODUCTS FROM EUROPE:
Serve: 6
Prep time: 10 minutes
Cook time: 2 hours and 55 minutes
Beef Short Ribs Stew Ingredients:
3 ½ pounds beef short rib, bone-in
1 tablespoon extra light olive oil
3 sliced ginger
1 onion, cubed
2 medium potatoes, cut into 1-inch pieces
1 cinnamon
2 pieces star anise
2 tablespoons tomato paste 番茄糊
8 cups chicken stock
4 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1/2 cup Shaoxing wine
1 piece rock sugar
2 bay leaves
1 1/2 cups mini carrots
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