BETTER Braised Beef Short Ribs (w. Creamy Polenta)
314,408
Published 2024-02-01
For an even easier, but equally delicious braised beef dish, check out my pot roast recipe video: • THIS Pot Roast is Better Than Beef Bo...
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RECIPE
Ingredients:
▪For the Braised Beef Short Ribs:
▪5-6lb (2.5kg) bone-in beef short ribs
▪Neutral oil (for searing)
▪Salt
▪1000g (3-4 large) yellow yellow onions, medium diced
▪20-25g (6-7 cloves) garlic, pressed
▪Olive oil
▪50g (3T) Worcestershire sauce
▪50g (3T) tomato paste
▪1 container of demi-glace (42.5g) – sub with 25 grams beef bouillon paste
▪2 cans (about 900 grams) Guinness Stout (substitute with red wine or 1 can of cola for gluten-free or alcohol-free options)
▪1100g/mL store-bought beef stock
▪4 packets (28g) powdered gelatin
▪4-5 fresh thyme sprigs
▪3 bay leaves
For the Creamy Parmesan Polenta:
▪300g (1 3/4c)polenta
▪1200g (5c) whole milk
▪7g (1 1/2t) salt
▪115g (1 stick) unsalted butter
▪100g (1c) grated Parmesan cheese
Instructions:
1. Preheat the oven to 500°F (260°C).
2. Rub each beef short rib with neutral oil and season liberally with salt. Allow the meat to cure for 20 minutes.
3. Place the seasoned short ribs on a sheet tray and oven-sear for 10-15 minutes until browned.
4. In a large, heavy-bottomed pot, heat olive oil over medium heat. Add diced onions, pressed garlic, and a pinch of salt. Stir occasionally and caramelize the onions for about 20 minutes, deglaze the pot with a splash of water every 5-6 minutes to incorporate the browned onion fond.
5. When the onions are softened and starting to take on color, add Worcestershire. Stir and cook for about 30 seconds.
6. Add tomato paste, stir and cook for about a minute.
7. Add demi-glace, beer, beef stock, powdered gelatin, thyme sprigs, and bay leaves. Bring to a simmer.
8. Place oven-seared short ribs into the pot, leaving the lid slightly ajar. Braise in a 275°F (135°C) oven for 3 to 3.5 hours.
9. Cool the braised beef for 90 minutes, then refrigerate to cool completely.
Once cooled, skim off coagulated beef fat from the top of the pot.
10. Bring the pot to a low simmer to melt the gelatin.
11. Once the gelatinous stock has become fully liquid, remove the short ribs from the liquid then ladle off any excessive fat from the top of the liquid. Continue to reduce the braising liquid by 75% over medium-high heat, about 20-30 minutes. note: This is a good time to make the polenta.
12. Once the beef liquid is reduced, place the short ribs back into the reduced braising liquid to reheat for about 5 minutes over low heat while basting the short ribs.
For the Creamy Parmesan Polenta:
1. Toast polenta in a nonstick saucepan for 3 minutes over medium high heat.
2. Add milk and salt, whisking until thickened (3-4 minutes). Reduce heat to low and cook for an additional 10 minutes, stirring occasionally.
3. Stir in butter and grated Parmesan cheese until melted.
CHAPTERS:
0:00 Curing and roasting the short ribs
0:57 preparing the braise
5:38 Compounding the flavors and reducing the liquid
6:58 Creamy parmesan polenta
9:02 Finishing the short ribs and plating up
#shortribs #braisedshortribs #braisedbeef
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All Comments (21)
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SHOW ME YOUR BRAISE! If you make this one, let me know how it turns out. Get 50% off your first order of CookUnity meals — go to cookunity.com/brianl50 and use my code BRIANL50 at checkout to try them out for yourself.
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Over the past few weeks I did the Chili (the dope 4 hour one, not the recent 30 min), Lobster Bisque (subbed shrimp), Keema Curry, and Sheetpan Apple Pie. I know i've done more, but thats what comes to mind just typing this out. All have turned out wonderful! In 2023 I really upgraded my cooking game, and your channel is a massive part of my success. Thank you, and keep it up in 2024!!!
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Thank you for not catering to an algorithm or filling your videos with memes. It's so refreshing to have straight forward, GOOD recipes and how to make them.
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I always appreciate your sensitivity to folks who are gluten or alcohol free.
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This is fantastic!!! Thank you for the mention. The dish looks absolutely phenomenal! Can't wait to try it. ☺- Sarena
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On the topic of beef and caramelly onions being S-tier, I would love to see a full tier breakdown episode on classic combos!
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I wholeheartedly endorse the squiggle becoming an officially recognized unit of measurement.
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Made this this weekend and it’s seriously one of the best things I’ve ever made and eaten. Unbelievably good. Not too fiddly or difficult. ❤
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This will be my Valentine's Day dish! Brian always coming in clutch
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Thank you for including an alternative to cooking without the alcohol!! I don't get to see those suggestions very often and that is super helpful for those of us who do not drink!
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Hey Bri, can't wait to work this one! Just made your recent Pot Roast recipe, and was rewarded..."This is one of the best things you've ever made" comment by the wife. Many thanks for your strong & entertaining game.
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8:07 Fair warning. I havent made the polenta specifically, but i havd made something similar with cornmeal. Make sure that thing is cooled well before tasting, unless if you dont want to taste anything for the rest of the day
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I made this for a dinner party this past weekend, and it was fabulous. After all the meat was gone there was still a lot of delicious sauce, so I saved it. A few days later I browned and cubed some chuck roast and cooked it in the leftover sauce for a couple of hours at 275. Very tasty!
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Looks fantastic! Saved it for a cold weekend (currently in the middle of a heat wave) Love to cook these amazing recipes for my family. Thanks Brian!
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Made this on the weekend and it was absolutely fantastic. My short ribs had more bone and gristle than I wanted the family to deal with, so while reducing the sauce I removed all of that and was able to serve boneless meat smothered in that rich sauce that was much easier to deal with at the table. Incredible recipe. Thanks, Brian!
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Brian, Chef to chef your the only channel I always trust the recipes to actually be awesome. Looks great 👍🏻
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I have tried now the pot roast and 30 min chili. Both were out of the park amazing! Thank you for posting a mix of “long-game” and short weeknight recipes.
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We bought half a cow last year and have been working through a ridiculous amount of short ribs. I have not been satisfied with any of the recipes that I have made with them yet, but this one hit the mark. Going to do it one more time in the near future. Thank you for the alcohol free notes. The over night chill and fat removal was huge to improving this for us.
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Polenta fries are also awesome. Just pore it on a tray. Cool it. Cut into thick fries and bake in the oven for 25 min at 200c.
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I must definitely admit that your style of home cooking is AWESOME! Oven techniques for browning meat love it! You and your recipes are a winner in my book. I did your last video on chili your way instead of mine... PERFECT! Never going back!
