Braised Beef Short Ribs
ingredients:
• 4 lbs beef short ribs, bone in
• 1 tsp + ½ tsp kosher salt + more for sprinkling
• ¼ tsp freshly ground black pepper + more for sprinkling
• 1 tbsp olive oil
• 1 onion, chopped
• 2 celery, chopped (or ½ cup)
• 2 carrots, chopped (or ½ cup)
• 2 tbsp tomato paste
• 3 garlic cloves, minced
• 1 tbsp rosemary, minced
• 1 tbsp parsley, chopped + more for garnish
• 2 dried bay leaves
• ¼ cup red wine
• ¼ cup balsamic vinegar
• 14.5 oz can low sodium beef broth or 8.25 oz Kitchen Basics beef stock
• ¼ cup unsalted chicken stock (Kitchen Basics)
• 6 oz can pineapple juice, shaken well before use (Dole)
• 1 tbsp gochujang
• 4 lbs beef short ribs, bone in
• 1 tsp + ½ tsp kosher salt + more for sprinkling
• ¼ tsp freshly ground black pepper + more for sprinkling
• 1 tbsp olive oil
• 1 onion, chopped
• 2 celery, chopped (or ½ cup)
• 2 carrots, chopped (or ½ cup)
• 2 tbsp tomato paste
• 3 garlic cloves, minced
• 1 tbsp rosemary, minced
• 1 tbsp parsley, chopped + more for garnish
• 2 dried bay leaves
• ¼ cup red wine
• ¼ cup balsamic vinegar
• 14.5 oz can low sodium beef broth or 8.25 oz Kitchen Basics beef stock
• ¼ cup unsalted chicken stock (Kitchen Basics)
• 6 oz can pineapple juice, shaken well before use (Dole)
• 1 tbsp gochujang
instructions:
1) Sprinkle short ribs with salt and pepper. Heat olive oil in an oven safe pan/pot with a lid such as a dutch oven over medium-high heat. Sear ribs for 3 minutes on each side. Transfer ribs to a plate. Preheat oven to 350° F.
2) In the same pan still over medium-high heat, add onions, carrots, celery, ½ tsp salt, and ¼ tsp ground black pepper; cook for 3 minutes. Add tomato paste, garlic, rosemary, parsley, and bay leaves; cook for 1 minute.
3) Deglaze pan with red wine and balsamic vinegar, scraping the browned bits on the bottom of the pan. Cook until liquid is reduced by half, about 4-5 minutes.
4) Add beef broth, chicken stock, pineapple juice, gochujang, and 1 tsp salt. Bring to a boil.
5) Once boiling, put short ribs back in the pan and put the lid on. Off the heat and transfer pan to the oven for 1 hour and 45 minutes.
◘ tip: If using a pot with a lid that has a vent hole, cut parchment paper to fit the pot and place it on top of the ribs before putting the lid on.
6) Take the lid off (and parchment paper, if using) and continue to braise in the oven for 30 more minutes.
7) Take the pan out of the oven and transfer ribs to a plate, then skim surface fat.
8) You can either put the ribs back in the pan or put ribs in a serving dish and pour sauce over the top. Garnish with torn parsley leaves.
1) Sprinkle short ribs with salt and pepper. Heat olive oil in an oven safe pan/pot with a lid such as a dutch oven over medium-high heat. Sear ribs for 3 minutes on each side. Transfer ribs to a plate. Preheat oven to 350° F.
2) In the same pan still over medium-high heat, add onions, carrots, celery, ½ tsp salt, and ¼ tsp ground black pepper; cook for 3 minutes. Add tomato paste, garlic, rosemary, parsley, and bay leaves; cook for 1 minute.
3) Deglaze pan with red wine and balsamic vinegar, scraping the browned bits on the bottom of the pan. Cook until liquid is reduced by half, about 4-5 minutes.
4) Add beef broth, chicken stock, pineapple juice, gochujang, and 1 tsp salt. Bring to a boil.
5) Once boiling, put short ribs back in the pan and put the lid on. Off the heat and transfer pan to the oven for 1 hour and 45 minutes.
◘ tip: If using a pot with a lid that has a vent hole, cut parchment paper to fit the pot and place it on top of the ribs before putting the lid on.
6) Take the lid off (and parchment paper, if using) and continue to braise in the oven for 30 more minutes.
7) Take the pan out of the oven and transfer ribs to a plate, then skim surface fat.
8) You can either put the ribs back in the pan or put ribs in a serving dish and pour sauce over the top. Garnish with torn parsley leaves.
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