Breville -- Road to the Recipe: Chef Floyd Cardoz's Braised Short Ribs Recipe

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.

Season short ribs with salt and let sit for 4 to 5 minutes.

Add pepper to the short ribs after seasoning with salt.

Heat canola oil in a preheated pan.

Seal short ribs on all sides for 8 to 12 minutes.

Remove short ribs from the pan.

Add onions, garlic, carrots, celery, leeks, ginger, and bay leaf to the same pan.

Cook vegetables for 6 to 8 minutes until they look good.

Add spice mix (clove, cinnamon, turmeric, paprika) to the vegetables and cook for 1 to 2 minutes.

Add tomatoes, chicken stock, red wine, brown sugar, and salt to the pan.

Add red wine vinegar to the mixture.

Bring the mixture to a boil.

Add the short ribs back into the pan.

Put the lid on and bring to pressure, cooking for 20 to 30 minutes.

Check the short ribs after 25 to 30 minutes to ensure they are done and tender.

Let the short ribs sit in the fridge overnight to enhance flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens