Braised Shortribs
with Green Peppercorn Sauce
Braised Short Rib
4
servings30
minutes3
hours30
minutes1
hourKeep the screen of your device on
Ingredients
- Short Ribs
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
- Green Peppercorn Sauce
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
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.
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.
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