Braised Beef Short Ribs Recipe

Slow cook braised short ribs. Do a quick sear, then add your braising liquids and ingredients, and cook for up to 4 hours. You’ll get a tender, delectable, flavorful center-plate masterpiece that pairs perfectly with a green lentil salad and shallot vinaigrette.

Ingredients

Recipe Ingredients: Ribs

AMOUNT	MAIN INGREDIENTS
4 EA.	Beef Short Ribs (8-20 OZ)
1 TBSP.	Kosher Salt
1 TBSP.	Fresh Ground Black Pepper
2 TSP.	Olive Oil
1 EA.	Medium Onion, Coarsely Chopped
1 EA.	Medium Carrot, Coarsely Chopped
2 EA.	Medium Celery Ribs, Coarsely Chopped
3 TBSP.	Tomato Paste
3 CUPS	Beef Stock
4 EA.	Rosemary Sprigs
6 to 8	Thyme Sprigs

Recipe Ingredients: Green Lentil Salad

AMOUNT	MAIN INGREDIENT
2 TSP	Olive Oil
3 TBSP	Shallot, Minced
3 TBSP	Carrots, Sliced Thin
3 TBSP	Celery, Very Small Diced
1/2 CUPS	French Green Lentils
1 CUPS	Chicken Stock
1/2 TSP	Kosher Salt

Recipe Ingredients: Microgreens with Shallot Vinaigrette

AMOUNT	MAIN INGREDIENT
2 CUPS	Microgreens
2 TSP.	Dill
1 TSP.	Shallot, Minced
1 TBSP.	Olive Oil
1 TBSP.	White Balsamic Vinegar
1/4 TSP.	Kosher Salt
1/4 TSP.	Fresh Cracked Black Pepper

Directions

Ribs

Step 1: Preheat convection oven to 275°F

Step 2: Pat the ribs dry and season with salt and pepper. Heat oil over medium-high heat in a thick bottom braising pot or sauté pan. Brown each rib on all sides and set aside in a 4” hotel pan

Step 3: Add onion, carrots, celery, and tomato paste to the pan short ribs were seared in. Cook until vegetables start to caramelize and fond (brown bits) begins to build on the bottom of the pot.

Step 4: Deglaze with stock and scrape with a spatula or wooden spoon to loosen the fond or particles on the bottom and sides. Add rosemary and thyme sprigs and bring to a simmer.

Step 5: Transfer liquid to hotel pan, submerging ribs with cooking liquid. Cover hotel pan with foil and cook covered in the oven for 3½ to 4 hours or until ribs are fork tender.

Step 6: Remove braising liquid and strain. Remove the excess fat from it. Reserve juices for serving and leave some juice in the pan for short ribs to rest in.

Step 7: Add some of the braising juice to plated ribs. Place ribs atop green lentil salad and serve immediately.

Green Lentil Salad:
Step 1: Heat the olive oil in a small pot and sweat the shallot, carrot and celery.

Step 2: Add the lentils and stir them to coat them in oil, then add the stock and salt.

Step 3: Bring the lentils to a boil. Cover and reduce to a slow simmer; cook 25 to 30 minutes. Cooking times may vary, but it is important not to overcook the lentils.

Step 4: When the lentils are tender, place them on a tray to cool.

Step 5: When the lentils have cooled, approximately 10 minutes, place all remaining ingredients from Microgreens and Shallot Vinaigrette in a mixing bowl and combine thoroughly to coat salad evenly. Serve at once.