Braised Short Rib Recipe

Braised beef short ribs are one of our favorite comfort food recipes. Here's Nick's Braised Short Rib recipe for you to try at home. Here are the basic steps for short rib perfection:

1. Season your ribs.
2. Sear your ribs.
3. Make your braising liquid.
4. Braise your ribs in the braising liquid.
5. Enjoy!

[BlurredTrees]

I used your recipe (except no flour) and it was for sure one of the best meals I’ve ever cooked. Unreal! Thanks!

[chinoyhealingfoodstravels]

Greetings from Redondo Beach 🇺🇸 Braised beef looks delicious. Nice culinary video. Cheers 🥂

[ivyb]

Good video and explained well you never know how seasoned a cook is or how intelligent a person might be

[xallthatremains]

If you use a large cast iron Dutch oven you need one less pan

[CarmenGarcia-buso]

I want some... look delicious.
I will do it after new year.😋

[daveclark]

Made this recipe today and it is super. I prefer a bit more seasoning (more salt/pepper +worcestershire) in the braise and always remove the membrane on the bone side but this is a great & easy recipe. Thanks chef.

[liljohn]

What cut of beef are the bbq style from. Only because this style comes from multiple cuts of beef. Pretty much an cut that has a piece of rib bone can be cut flanken style.

[AC-gwqu]

With the 2nd side of the meat, would it not be best to apply the salt & pep before the flour? Otherwise, the salt & pep aren't contacting the meat directly.
Also, if you add the wine first you can more easily cook off the alcohol while deglazing the pan (I wouldn't recommend a non-stick here, as you want browned drippings)

[pachanou]

I never sear my meat in a non stick pan coz there is nothing to scrape in the end .... I prefer to sear and cook in the same pan Good vid and thanks a lot .

[edfjets]

Gee thanks i just tried your recipes boy it the best ...ps i used Pepsi instead of beef broth, ,,lol

[TheDavinci]

You don't sear meat with butter. Butter has a low temp at which it begins to burn. And searing meat performed at a high temperature. Nothing worse than butter that's been overcooked or burned... as it adds bitterness to the dish. If you wish to add butter for taste, then use oil and add a little butter to it. Also... most chefs use a mirepoix, which is a mix of mostly onions, with carrots and celery. The garlic should be added AFTER the onions have turned translucent and not before, as the garlic will overcook and turn your dish bitter. Most chefs also stir in a tablespoon or two of tomato paste, as it adds a bit more acid to help remove the fond from the bottom of the pan, as well as it adds a bit more sweetness and caramelized flavor to the dish. The bones should be slsitting facedown in the pan in order to evenly break down the cartilage and tendons, otherwise when cooked on the side, one side will be more broken down than the other. Also, having the entire bone in the sauce will add even more great flavor. Also... most chefs precut the meat before searing... but that's a personal preference. Also... most people trim away that fat cap. This cook said the fat cap would melt and baste the meat as it cooks... well it doesn't do that when the meat is on it's side.

Tip: place meat on top of the vegetables, helps to prop it up off the bottom. It's important not to submerge entire meat under the sauce otherwise this isn't considered braising, it's then just called boiling. Boiled meat doesn't taste very good.

And yes... I'm a bit of an asshole when it comes to cooking properly. 😉

[rerewest]

Finally..a cook who uses Dijon mustard...yea !

[rogereriksen]

"We want the pan to be on the bottom?"

[VisualizeLeaving]

"liberally salt" must mean something different to you than it does to literally every professional chef

[danmac]

That meat wasn't properly seared. Your first mistake was a non-stick pan, your second mistake was using butter, as the flash point is too low, which leads me to my third point which is that the heat was too low. If the heat was high enough to sear, your fire alarm would have went off using butter. That grey color is a tell tale sign of steamed meat. Im sure this turned out fine, but everyone do yourself a favor, for the searing portion do some research first, and do it right. The flavor cant be beat. Its obviously more important for something like steak that goes straight to your plate afterwards. Just kind of disappointing to see from a pro chef.

[Mariesantana]

It would be nice that your camera would have been closer!

[justacatsmith]

I hate it when the pans on top of my steak

[sincerelydavillian]

I'm a make an ass hole recipe and make it look good n have people try it while I say how good is it wen it doesnt taste like nothing good I learned this from my master chef MF DOOM ..

SAY IT WITH

[dezy]

So touch the raw meat then put that same hand on the pepper shaker and back into the salt 🤮

[dablocishot]

I normally dont leave negative comments but if youre working in a restaurant... This is a prime example as to why customers leave bad reviews. You barely seasoned the 2nd side of the ribs. You put flour 1st. Barely and pepper on the 2nd side. The searing wasnt done correctly. The heat needed to be higher. Probably would have been best to use canola oil. It looked boiled. Then you didnt even tightly wrap the foil around the pan before putting it in to slow cook lol. Smh. And there were no seasoning added to the braising liquid.