These short ribs are transformed from tough cuts into melt-in-your-mouth delicacies through a careful braising process. The meat is first seared to lock in flavor, then simmered slowly in a savory mixture of beef stock, brandy, and aromatic vegetables until it falls effortlessly away from the bone. The resulting sauce is thickened with arrowroot for a glossy, luxurious finish. Served atop a bed of lightly sautéed julienned onions and turnips, this dish offers a perfect balance of rich, beefy depth and fresh, crisp texture. It is an elegant yet comforting main course ideal for weekend dinners or special family gatherings where you want to impress without spending hours at the stove.
The Grilled Short Ribs
Description
These short ribs are transformed from tough cuts into melt-in-your-mouth delicacies through a careful braising process. The meat is first seared to lock in flavor, then simmered slowly in a savory mixture of beef stock, brandy, and aromatic vegetables until it falls effortlessly away from the bone. The resulting sauce is thickened with arrowroot for a glossy, luxurious finish. Served atop a bed of lightly sautéed julienned onions and turnips, this dish offers a perfect balance of rich, beefy depth and fresh, crisp texture.Ingredients
Directions
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Season the short ribs generously with salt and pepper.
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Heat 2 tablespoons of oil in a large oven-safe skillet over medium-high heat.
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Add the short ribs and sear for 2 minutes on each side until well browned.
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Remove the ribs from the skillet and set aside on a plate.
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Add the remaining 2 tablespoons of oil to the same skillet and heat over medium heat.
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Add the cubed onion, celery, carrots, and bay leaf. Sauté for about 5 minutes until softened and lightly browned.
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Transfer the sautéed vegetables back into the skillet with the short ribs.
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Pour in the brandy and beef stock, ensuring the liquid comes partway up the sides of the ribs.
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Cover the skillet and place it in a preheated oven at 450ðF (232ðC) for 15-20 minutes to start the braise.
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Reduce the oven temperature to 350ðF (177ðC) and continue baking covered for 1 to 2 hours, or until the meat is tender and falls away from the bone.
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Remove the short ribs from the pan and keep them warm.
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Strain the braising liquid into a saucepan, discarding the cooked vegetables.
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In a small bowl, mix the arrowroot with a little cold water to form a smooth paste.
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Heat the strained sauce in the saucepan over medium heat. Stir in the arrowroot paste and simmer until the sauce thickens slightly.
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Strain the sauce again to ensure it is smooth, then season with salt and pepper to taste.
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In a small skillet, heat 1 tablespoon of oil over medium heat.
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Add the julienned onion and turnip. Sauté until lightly browned and crisp-tender.
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Place the short ribs on serving plates and top with the sautéed onion and turnip mixture.
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Pour the thickened sauce over the vegetables and meat. Garnish with chopped parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 3141.3kcal
- % Daily Value *
- Total Fat 326.3g503%
- Saturated Fat 107.4g537%
- Cholesterol 93.6mg32%
- Sodium 93.0mg4%
- Total Carbohydrate 24.3g9%
- Dietary Fiber 7.5g30%
- Sugars 2.5g
- Protein 33.8g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The braising time may vary depending on the size and thickness of the short ribs. Check for tenderness after 1 hour; the meat should yield easily to a fork.
If you prefer a richer sauce, you can reduce the braising liquid further before adding the arrowroot thickener.
Leftover short ribs and sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the meat from drying out.
For a gluten-free version, ensure your beef stock and brandy are certified gluten-free. Arrowroot is naturally gluten-free.
