How To Make Braised Beef Short Ribs

How To Make Braised Beef Short Ribs


– Hi, everyone. Let’s get started. We’re making braised beef
short ribs with creamy grits. (uptempo music) So, you’re gonna start with
some really nice short ribs. I like the ones that have the bone ends. It definitely imparts
just so much more flavor and they’re gonna become so tender that they fall right off the bone. You wanna first start with a little bit of all-purpose flour,
so we’re gonna sprinkle some all-purpose flour on our short ribs, and we’re just kind of
trying to create a dusting. This is gonna be really nice and hot, ’cause what we wanna do
is we wanna sear the meat. If it’s not hot, you’re not gonna be able to get this really good sear. So, what’s gonna happen
is, gonna caramelize those surface protein and we’re also gonna lock in the moisture. So, we want to sear on all sides. So you can see here, I’ll
show you so you can see that we’ve got this really nice crust here and we wanna do that on all sides. That’s what’s gonna lock
in all of the juices and also create that really nice crust that’s gonna impart a lot of great flavor during the braising process. So you can see they’re really
nice and brown on all sides. What we’re gonna do now, we’re gonna take these out, we’re gonna set them to
the side for just a second and we wanna pour off this extra fat. So, now what we wanna add to this pot is our roasting vegetables. So, we’re gonna add
what’s called mirepoix. This is basically everything for if you are doing roasts or stews. You’ve got celery, onion and carrots. We’re also going to add about five or six garlic cloves and one bay leaf. (sizzling) And now we’re gonna add our liquids. We’re gonna add about a
half a bottle of red wine. We’re also going to add some beef broth. (uptempo music) And then, we’re gonna put
our short ribs back in and that’s really the hard part. (uptempo music) It has a mix of shiitake,
there’s porcini in there and it just kind of give this great, rich, mushroomy, wine flavor. So, we’ll put the top on and
we’re gonna go into the oven. So, this is what it’s gonna look like after it’s braised for about three hours. So tender, pretty much
like, falling off the bone. I’m gonna gently put these here ’cause I don’t want them to break. (uptempo music) And this is all the braising vegetables, so, we’re gonna strain that ’cause we’re gonna make an amazing sauce. If you have a lot of
fat, this is the stage that you want to skim the fat. Alright, so here now
we have this beautiful, really rich braising liquid. So we’re gonna take just a saucepan. Gonna add one tablespoon of butter and we’re gonna add the
same amount of flour and then we’re gonna
add our braising liquid right down in here, all of it. So, we’re gonna do like,
polenta, creamy grits. I love it, and what we’re
gonna do is we’re gonna add to our grits some
creme fraiche or sour cream like I’m doing here and we’re gonna add some parmesan-reggiano
and we’re gonna stir all of that together. Just gonna make a nice,
creamy consistency. We’ll go ahead and put that
right down into our grits, so we’re gonna go ahead and
spoon some of this sauce all around right on top. Oh man, guys, this is like, come on. And then we’ll just garnish
with a little bit of parsley, just like this. And there we go. So, we have our braised beef short ribs over creamy grits. Wow. (bell dings)

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