Restaurant-Style Braised Short Ribs (At Home)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a similar flavor.

beef short ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat and cost less than beef.

Start with 4.5 pounds of short rib from Black Angus, known for its great fat marbling.

If the meat is whole, cut between the bones to get the meat without hitting the bone.

Set the prepared short rib aside.

Clean and slice 2 large onions thinly, but not too thin.

Peel and cut 2 large carrots into rounds or chunks.

Cut 2 celery sticks into roughly equal pieces.

Add the carrots and celery together.

Cut half a head of garlic horizontally and add it to the veggies.

Add 50 grams (2 tablespoons) of tomato paste, a few bay leaves, and optionally 4 grams (1 tablespoon) of ground coriander.

Pour in 2 liters of beef stock and a bottle of average quality drinking red wine, or use more stock if avoiding wine.

Preheat the oven to 150 degrees Celsius (302 degrees Fahrenheit) for 3 to 4 hours, or 85 degrees Celsius (185 degrees Fahrenheit) for 10 to 12 hours if busy.

Place a casserole dish or heavy-bottomed pan over medium-high heat and add a touch of olive oil.

Season the short rib generously all over and sear it in the pan, moving it around often to avoid burning.

Once browned on all sides, remove the rib and set it aside.

Scoop out most of the rendered fat into a bowl for later use or discard it properly.

In the same pan, add the onions and cook without salt to caramelize them.

Once the onions are turning brown, add the rest of the veggies and swirl them together.

Add the tomato paste and cook it out for about a minute.

Pour in the red wine and reduce it until almost syrup-like, ensuring the harshness mellows out.

Add the short ribs back into the pan, followed by the beef stock until the meat is almost covered.

Place a piece of parchment paper over the braise to maintain moisture and temperature.

Transfer the dish to the oven to braise.

Prepare the chocolate barbecue glaze by combining 225 grams (1 cup) of tomato ketchup, 100 grams (1/2 cup) of kecap manis, 30 grams (2 tablespoons) of tomato paste, 50 grams (1/4 cup) of dark soy sauce, 50 grams (3 tablespoons) of dark soy sauce, 25 grams (1 1/2 tablespoons) of Worcestershire sauce, 50 grams (1/4 cup) of brown sugar, a few dashes of Tabasco sauce, 25 grams (2 tablespoons) of 70% dark chocolate, 5 grams (1 teaspoon) of liquid smoke, 4 grams (2 teaspoons) of ginger powder, and 4 grams (2 teaspoons) of garlic powder in a saucepan.

Whisk the glaze over medium heat until it bubbles and is homogenous.

Cool the glaze in a container for later use.

After 3 hours, check the short rib; it should be fork tender with a slight jiggle.

Carefully remove the short rib from the braising dish, taking care not to lose the bone.

Skim off the fat from the surface of the braising liquid using a ladle, being careful not to remove the liquid beneath.

Pour the remaining liquid through a sieve, tapping out the liquid stuck in the veggies without pressing on them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens