Braised Boneless Beef Short Ribs
The name of my dish, Braised Boneless Beef Short Ribs, sounds super fancy, but it's not.
Equipment
- 1 Dutch oven 6-quart with a lid
- 1 chef's knife
- 1 cutting board
- 1 saucepot 6-quart
- 1 food processor 10-cup
- 2 rimmed baking sheet pans
- 1 baking dish 9 x 11
- aluminum foil
- non-stick cooking spray
Ingredients
Ingredients for the Seared Beef Short Ribs:
- 3 pounds boneless beef short ribs
- 1/4 cup olive oil
- 2 tbsps kosher salt
- 1 1/2 tsps black pepper Freshly-ground
Ingredients for the Braised Beef Short Ribs In A Red Wine Reduction:
- 3 pounds seared beef short ribs
- 2 tbsps olive oil
- 1 12-ounce jar roasted Piquillo pepper Puréed
- 1 onion 2-inch dice
- 2 cups carrots 2-inch dice
- 4 cups butternut squash Peeled and seeded, 2-inch dice
- 5 cloves garlic Minced
- 1 tbsp tomato paste
- 1 tsp red pepper flakes
- 1 tbsp fresh rosemary Finely chopped
- 1 1/2 tbsps kosher salt
- 1 1/2 tsps black pepper Freshly-ground
- 2 cups Cabernet Sauvignon
- 3 1/2 cups beef stock Unsalted
- 1 14.5-ounce can beef consommé
- *cornstarch slurry
Garnish:
- 2 tbsps Italian flat-leaf parsley Finely chopped
Ingredients for the Cheddar Polenta:
- 1 cup instant polenta
- 3 cups water
- 1 cup heavy cream
- 2 tsps kosher salt
- 1 tsp black pepper Freshly-ground
- 4 tbsps butter Unsalted and room temperature
- 2 cups white cheddar Freshly-grated (reserve 1/2 a cup for the topping)
Instructions
- Preheat oven to 450°F.Start by prepping all the vegetables. You want them all to be approximately the same size so they cook evenly. Once the butternut squash, carrots, onions, minced garlic, and the purèed Piquillo peppers are all prepped, set them aside.In a large mixing bowl, add the short ribs, 1/4 cup olive oil, 2 tablespoons of kosher salt, and 1 1/2 teaspoons of freshly-ground black pepper. Mix to combine. Arrange the marinated short ribs in one layer, spread out, on two baking sheets. Roast for 20 minutes. Oven temperatures may vary slightly. The roasting time for the short ribs is approximate. Halfway through the roasting process, flip the short ribs to get a good caramelization on both sides.In a preheated Dutch oven over medium-high heat, add the olive oil, onions, and carrots. Season with 1 tablespoon of kosher salt and 1 teaspoon of freshly ground black pepper, stirring occasionally, then cook for 2-3 minutes. Next, add the diced butternut squash, minced garlic, and tomato paste.Continue cooking, adding the remaining 1/2 tablespoon of kosher salt and 1/2 teaspoon of freshly-ground black pepper, stirring occasionally for another 2-3 minutes.It's important to season each layer as you go.Once the vegetables start to soften, add the purèed Piquillo peppers, and stir to combine. Add the red pepper flakes, 1 tablespoon of finely chopped rosemary, and Italian flat-leaf parsley, and stir to combine.For the liquids, first, add the Cabernet Sauvignon to *deglaze the pot. Using a wooden spoon, scrape all the bits off the bottom of the pot. After the wine has been reduced by approximately half. 2-3 minutes, add the beef consommé and beef stock.Adjust oven temperature to 325°F.Remove the short ribs from the oven, add the ribs with their juices to the pot, and gently stir to combine. Bring everything back up to a boil, cover, turn off the heat, and transfer the pot to the oven. Cook for 2 1/2 to 2 3/4 hours or until the meat is fork-tender. While the short ribs are in the oven, I make the Cheddar Polenta.Adjust oven temperature to 350°F.Remove the pot from the oven, and carefully transfer the short ribs to a dish. Turn the heat to medium-high, add the *cornstarch slurry to the pot, and stir to combine. Bring the sauce back to a boil, stirring occasionally, and cook until the sauce thickens. Turn the heat down to the lowest temperature (warm), and carefully add the short ribs back into the pot. Cover to keep hot.Tip: Spray the dull side of the foil with non-stick cooking spray before covering the grits. This will prevent the cheese on top from sticking to the foil.Instructions for the White Cheddar Polenta:In a large saucepot, add heavy cream and water. Bring up to a boil. Add kosher salt and fresh-ground black pepper. Using a whisk, slowly whisk in the cornmeal. As soon as the liquid is completely absorbed, 2-3 minutes. Remove the pot from the heat and add the butter. Switch to a wooden spoon, and stir until butter is incorporated. Next, add the grated white cheddar, and stir to combine.In a buttered baking dish, add the prepared polenta. Spread out evenly into the buttered casserole dish. Sprinkle the reserved white cheddar evenly over the top. Cover the casserole dish tightly with foil. Bake for 15 minutes. Remove the foil and bake for another 5-7 minutes or until the polenta is hot and bubbly.To Serve: Spoon the White Cheddar Polenta into the bottom of a serving bowl. Ladle a good helping of my Braised Boneless Beef Short Ribs on top. Garnish with Italian flat-leaf parsley. Serve hot.There you have it, my Braised Boneless Beef Short Ribs.
Notes
1) *cornstarch slurry: For each cup of liquid you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid (water) and stir until a smooth paste forms. Whisk the slurry into the hot, simmering liquid you want to thicken.
2) *deglaze: To dilute meat sediments (in a pan) to make gravy or sauce, typically using wine.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.