PocketCook

From @Guga Foods

Braised Short Ribs

3 hr 55 min · Serves 6

3 hr 55total
20 minhands on
15steps
6servings

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Ingredients

For the ribs

  • 6 beef short ribs (about 4 lb / 1.8 kg)
  • 1 tbsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tsp garlic powder

For braising

  • 2 cans (12 oz / 355 ml each) Coke Zero, beer, or 3 cups (710 ml) red wine or chicken broth

For the sauce

  • 2 tbsp unsalted butter

Method

For the ribs

  1. Heat a charcoal grill or heavy pan to high heat.

  2. Season the short ribs evenly on all sides with the salt, black pepper, and garlic powder.

  3. Sear the ribs on all sides until well browned with a deep crust, 2–3 minutes per side.

For braising

  1. Pre-heat the oven to 250°F (120°C).

  2. Place the seared ribs into a deep oven-safe dish or baking dish.

  3. Pour the braising liquid of choice into the dish until the ribs are submersed.

  4. Cover the dish tightly with aluminum foil and poke a few small holes in the top to let steam escape.

  5. Bake in the oven until the meat is tender and pulls away from the bone easily, about 3 hours.

    Then 180 min of waiting

For the sauce

  1. Remove the ribs from the dish and let them rest.

  2. Chill the braising liquid until the fat solidifies on top, about 30 minutes in the fridge, then scrape off and discard the fat layer.

    Then 30 min of waiting

  3. Pour the strained braising liquid into a pan over medium-high heat.

  4. Simmer until reduced to a thick sauce consistency, about 10–15 minutes, brushing down the sides of the pan with water if the edges begin to burn.

  5. Whisk in the butter until melted and glossy.

  6. Strain the sauce through a fine-mesh sieve into a bowl.

  7. Pour the reduced sauce over the short ribs and serve.

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