Slow Cooked Boneless Beef Short Ribs


There are few dishes as comforting as braised beef short ribs, which is why the dish often pops up when the temperatures drop. In this recipe from Chef Daniel Bruce, the classic rich dish is livened up with a mélange of stone fruits that are cooked into the sauce.


Servings: 6


for the short ribs
  • 6 each 6 ounce boneless beef short ribs
  • 1 small onion
  • 1 carrot
  • 1 celery
  • 3 cups red wine
  • 1 each pitted plum
  • 1/4 pound pitted cherries
  • 1/2 pint blackberries
  • 2 cups chicken stock
  • salt and pepper to taste
for the vegetables
  • 1/2 cup butternut squash
  • 1 each celery root
  • 1/2 pound fava beans
  • 1 teaspoon butter
  • salt and pepper to taste
to serve
  • 6 each parsley sprigs
  • 2 teaspoon olive oil


for the short ribs:
  1. Preheat oven 350°F.
  2. Trim excess fat from short ribs.
  3. Peel carrot and onion and rough chop all vegetables.
  4. Heat braising pan over medium flame on stove. When pan is hot, add short ribs fatty side down and sear both sides golden brown. When all sides are golden brown, add the vegetables and fruit. Cook for 4 minutes and be sure to stir frequently making sure the veggies get some color.
  5. Deglaze pot with red wine and bring to boil. Be sure to scrape up the brown bits. Simmer until wine is reduced by half.
  6. Add chicken stock and bring to boil.
  7. Cover braising pan with aluminum foil or lid and place into oven. Cook for one hour until short ribs are tender.
  8. Remove from oven, place back onto stove. Remove short ribs and place into pan to reserve.
  9. Reduce remaining liquid to sauce consistency, skimming fat as necessary, throughout reduction process and season to taste with salt and pepper.
  10. Strain liquid over short ribs.
for the vegetables:
  1. Peel celery root, butternut squash and remove outer shell from fava beans. Cut celery root and butternut squash into 0.5-inch small dice.
  2. Bring 2 quarts of water to boil.
  3. Blanch celery root, butternut squash and fava beans separately until each is cooked but still retains its shape and is firm.
  4. In large sauté pan, heat butter and add vegetables. Sauté veggies for 3 minutes.
  5. Season to taste with salt and pepper.
to serve:
  1. Heat olive oil in small sauté pan until very hot.
  2. Drop in 6 pieces of parsley sprig and remove after 15 seconds. When crispy, removethe parsley from the oil and drain on paper towels.
  3. Place warm sautéed vegetables onto center of plate.
  4. Place short rib on top and cover with sauce.
  5. Garnish with fried parsley.

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