The Grilled Short Ribs

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Servings: 4 Difficulty: Advanced
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Slow-braised beef short ribs with a rich, savory pan sauce and crisp garnish
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These slow-braised short ribs are the ultimate comfort food, featuring tender beef that falls away from the bone in every bite. The meat is first seared to lock in flavor, then braised with aromatic vegetables, beef stock, and a splash of brandy for deep, complex notes. The resulting rich pan juices are reduced into a silky smooth sauce thickened with arrowroot. Finished with a quick sauté of julienned onions and turnips for a touch of crunch and freshness, this dish is perfect for weekend dinners or special family gatherings. It offers a sophisticated yet home-style experience that feels luxurious without being overly complicated.

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The Grilled Short Ribs

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 2731.2

Description

These slow-braised short ribs are the ultimate comfort food, featuring tender beef that falls away from the bone in every bite. The meat is first seared to lock in flavor, then braised with aromatic vegetables, beef stock, and a splash of brandy for deep, complex notes. The resulting rich pan juices are reduced into a silky smooth sauce thickened with arrowroot. Finished with a quick saut&# 195;© of julienned onions and turnips for a touch of crunch and freshness, this dish is perfect for weekend dinners or special family gatherings. It offers a sophisticated yet home-style experience that feels luxurious without being overly complicated.

Ingredients

Directions

  1. Heat 2 tablespoons of oil in a large skillet over medium-high heat.
  2. Pat short ribs dry and sear them for 2 minutes on each side until well browned.
  3. Remove the short ribs from the skillet and set aside.
  4. Add another 2 tablespoons of oil to the skillet and heat.
  5. Add cubed onion, celery, carrots, and a bay leaf; sauté for 5 minutes until browned.
  6. Transfer the sautéed vegetables and short ribs to a roasting pan.
  7. Place in a 450ðF (232ðC) oven for 15-20 minutes to brown further.
  8. Remove from oven, add brandy and beef stock to the pan.
  9. Reduce oven heat to 350ðF (177ðC) and bake covered for 1 to 2 hours, or until meat falls away from the bone.
  10. Remove short ribs from the pan and set aside, keeping them warm.
  11. Discard the braised vegetables and strain the pan juices into a bowl.
  12. Heat 1 tablespoon of oil in a small skillet over medium heat.
  13. Whisk arrowroot into the strained pan juices until smooth, then heat in the skillet until slightly thickened.
  14. Strain the sauce again to ensure smoothness.
  15. Season the sauce with salt and pepper to taste.
  16. Heat 1 tablespoon of oil in a skillet and sauté julienned onion and turnip until lightly browned.
  17. Place the sautéed onion and turnip mixture on top of the short ribs.
  18. Pour the prepared sauce over the vegetables and garnish with chopped parsley.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2731.2kcal
% Daily Value *
Total Fat 306.3g472%
Saturated Fat 99.8g499%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 5.6g2%
Dietary Fiber 1.0g4%
Sugars 2.5g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, braised, comfort food, dinner, family style, pan sauce, slow cooked, tender, winter, weeknight
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