BETTER Braised Beef Short Ribs (w. Creamy Polenta)

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Pork ribs provide a similar texture, while chicken thighs are more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and suitable for various diets.

Grab 5 to 6 lbs of bone-in short ribs.

Season each short rib with a little neutral oil and a strong three-finger pinch of salt, then let them cure on the counter for 20 minutes.

Preheat the oven to 500°F (260°C).

Place the short ribs on a sheet tray and sear in the preheated oven for about 10 to 15 minutes until browned.

Dice 3 to 4 large yellow sweet onions into medium pieces (1,000 g total).

Press 20 to 25 g of garlic through a garlic press (about 6 to 7 cloves).

In a large heavy-bottom pot (6 quarts or more), heat a long squiggle of olive oil over medium heat.

Add the diced onions, garlic, a strong pinch of salt, and stir to combine. Cook for about 20 minutes, stirring every 2 minutes to lightly caramelize the onions.

After 5 minutes, check the short ribs in the oven; they should be nicely browned and the fat rendered.

Remove the short ribs and let them chill.

Check back on the onions and deglaze the pot with a couple tablespoons of water, scraping the bottom with a wooden spoon.

Repeat the browning and deglazing process 3 to 4 more times over the next 20 minutes until the onions are about 6 out of 10 caramelized.

Deglaze the onions with 50 g of Worcestershire sauce, scraping the pot and cooking down for about 30 seconds.

Add 50 g of tomato paste to the pot and stir-fry with the onions and Worcestershire sauce for about a minute.

Add 42 1/2 g of pre-made demi-glace and stir to combine.

Pour in 900 g of Guinness Stout, or substitute with red wine for gluten-free, or Coca-Cola and beef stock for alcohol-free.

Add 1,000 g of beef stock and 28 g of powdered gelatin to the pot.

Add a few sprigs of thyme and bay leaves, then bring to a simmer.

Add the oven-seared short ribs to the pot, cover with a lid slightly ajar, and transfer to a preheated 275°F (135°C) oven to braise for 3 to 3.5 hours.

After braising, check for tenderness; the beef should easily pull apart but not fall apart.

Let the pot cool for 90 minutes, then refrigerate overnight to consolidate flavors and allow the beef to reabsorb liquid.

Before serving, remove the pot from the fridge and skim off the coagulated fat with a spoon.

Bring the pot back to a low simmer over medium heat to melt the gel, then transfer the short ribs to a plate to reduce the braising liquid without overcooking the meat.

Cooking Techniques

Equipment Needed

Spice Level: