Braised Shortribs

Name: Braised Short Rib
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Ingredients: 2 lb beef short ribs, 4 ½ pound portions; 2 tsp extra virgin olive oil; 2 tsp worcestershire sauce; 1/4 cup B Cellars Spice Blend 8*; 2 large carrots, quartered; 4 celery ribs, cut in half; 8 cloves garlic; 2 bay leaves; 1 Tbsp yellow mustard seeds; 1/2 cup B Cellars dry red wine; Water as needed to cover 3/4 of short ribs; 1/2 Tbsp olive oil; 1 shallot, brunoised; 1 clove garlic, minced; 2 sprigs fresh thyme; 1/2 cup cognac; 2 cups veal stock; 2 tsp Dijon mustard; 2 Tbsp brined, green peppercorns - removed from brine; 1/2 cup heavy cream

with Green Peppercorn Sauce

Braised Short Rib

Recipe by Derick Kuntz

0.0 from 0 votes

Course: Dinner

Servings

4

servings

Prep time

30

minutes

Cooking time

3

hours

30

minutes

Marinating Time

1

hour

Cook Mode

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Ingredients

US Metric

Short Ribs
2 lb 2 beef short ribs, 4 ½ pound portions
2 tsp 2 extra virgin olive oil
2 tsp 2 worcestershire sauce
1/4 cup 1/4 B Cellars Spice Blend 8*
2 large 2 carrots, quartered
4 4 celery ribs, cut in half
8 cloves 8 garlic
2 2 bay leaves
1 Tbsp 1 yellow mustard seeds
1/2 cup 1/2 B Cellars dry red wine
Water as needed to cover 3/4 of short ribs
Green Peppercorn Sauce
1/2 Tbsp 1/2 olive oil
1 1 shallot, brunoised
1 clove 1 garlic, minced
2 sprigs 2 fresh thyme
1/2 cup 1/2 cognac
2 cups 2 veal stock
2 tsp 2 Dijon mustard
2 Tbsp 2 brined, green peppercorns - removed from brine
1/2 cup 1/2 heavy cream

Directions

Short Ribs
Season short ribs with Spice Blend 8. Let marinate for 1 hour.
Cook all sides of the short ribs until dark brown.
Place seasoned ribs into a braising pan.
In the same pan that was used to brown the short ribs, add onions, celery, carrots, and garlic.
Cook for just a minute and then deglaze with red wine.
Pour sauce and vegetables over the short ribs.
Add the remainder of the ingredients and cover the ribs 3/4 of the way with water.
Cover the braising dish and bake at 325 for 3-3.5 hours.
Remove ribs carefully so they do not fall apart.
Strain liquid and reduce by half.
Green Peppercorn Sauce
Sauté oil, shallots, garlic, and thyme until tender and fragrant.
Add cognac and cook au sec.
Add the Dijon and veal stock. Bring to boil and simmer for 5 minutes.
Strain liquid and place back on stove.
Add green peppercorns and reduce by half.
Add cream and bring back to a boil.
Remove from heat and place it in blender. Puree until smooth.

Notes

Serve with mashed potatoes and a vegetable of your choice.

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Pairing Suggestions

Chef Derick Kuntz’s braised short ribs are an indulgent treat. This versatile recipe works well with many of our red wines, especially Cabernet Sauvignons.