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This is My Favorite Meal of All Time | Tender & Delicious Braised Beef Short Ribs
recipe by Mr. Make It Happen (@MrMakeItHappen)
Ingredients:
- 4 bone-in short ribs (estimate: 4 pounds)
- Salt (kosher salt, estimate: 2 tablespoons)
- 2 tablespoons avocado oil
- 1 head of garlic
- Fresh herbs (rosemary, thyme, and bay leaves - estimate: 2 sprigs of rosemary, 4 sprigs of thyme, 2 bay leaves)
- 1 onion (estimate: 1 cup chopped)
- 2 celery stalks (estimate: 1 cup chopped)
- 2 carrots (estimate: 1 cup chopped)
- Tomato paste (2 heaping tablespoons)
- Dijon mustard (1 heaping tablespoon)
- Better Than Bouillon beef base (1 teaspoon)
- Red wine (optional, substitute with beef stock if not using) (estimate: 2 cups)
- Beef stock (unsalted) (1 and a half cups)
- 1 tablespoon soy sauce
- For the pan sauce:
- Cornstarch (2 heaping tablespoons)
- 1/2 cup cold water
- Fresh chives for garnish (optional)
Steps:
1
Season the short ribs generously with kosher salt and let them sit in the fridge for two hours before cooking.
2
Sear the seasoned short ribs on all sides in a hot skillet with avocado oil until they are golden brown. Do this in batches to avoid overcrowding.
3
Prepare the mirepoix by roughly chopping onions, celery, and carrots. Saute the mirepoix in the same skillet after searing the meat until they begin to soften.
4
Add the tomato paste, Dijon mustard, Better Than Bouillon beef base to the mirepoix, and cook for a few minutes. Then deglaze the pan with red wine or additional beef stock.
5
Place seared short ribs in a pressure cooker. Add the braising liquid from the skillet, along with a whole head of garlic, rosemary, thyme, and bay leaves. Pour the beef stock and soy sauce into the cooker, and add more salt and pepper to taste.
6
Set the pressure cooker for 50 minutes or braise in the oven for 3 to 3.5 hours at 350°F if bone-in, 2 hours if boneless.
7
Once done, let the short ribs rest while you make the pan sauce.
8
Strain the cooking juices from the pressure cooker into a skillet. Prepare a slurry with cornstarch and cold water. Reduce the cooking juices slightly, then whisk in the slurry until the sauce has thickened.
9
Serve the braised short ribs with mashed potatoes, drizzle with the pan sauce, and garnish with fresh chives. Enjoy your tender, flavorful braised short ribs.