Braised Short Ribs | OneStopChop

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 an intro and mention the dish: red wine braised short ribs.

Explain that you can use chuck roast or bone-in/out short ribs.

Sear the bone-in short ribs in a skillet.

Prepare the braising liquid with celery, onions, carrots (mirepoix), and garlic.

Add red wine, beef Better Than Bouillon, and Italian herb paste to the braising liquid.

Season the mixture with Nature seasoning.

Peel and chop six stalks of celery, two medium yellow onions, and carrots for the mirepoix.

Chop the vegetables into fairly large chunks to avoid them breaking down too much during cooking.

Season the short ribs with kosher salt and black pepper on all sides.

Sear the short ribs in the skillet until browned.

Add the chopped vegetables to the skillet after searing the ribs.

Add flour to the vegetables after they have been added to the skillet.

Pressure cook the short ribs in the braising liquid for 45 to 55 minutes until tender.

Prepare Yukon Gold potatoes by peeling and boiling them.

Mash the boiled potatoes and add cream, Parmesan cheese, and Kerrygold butter.

Serve the short ribs with the creamy mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens