Glazed braised short ribs

***RECIPE, SERVES 4***

4 lb (2 kg) beef short ribs (about 10 — at least two meaty ones per person)
1 red onion
2-3 carrots
1-2 celery stalks
1 tbsp (15 ml) tomato paste
1 bottle (750 ml) dry white wine (anything cheap is fine, or use stock + 50-100 ml balsamic vinegar)
1 star anise (a lot of people don't like this flavor — use with caution, or use another spice)
1 tsp coriander seeds
oil
salt
pepper
vinegar
2-3 big potatoes for mash
milk
fresh rosemary
frozen peas
butter

Put a little oil in a large lidded pot on moderate heat and slowly brown the short ribs on all sides. Do not let anything burn. If you're doubling this recipe, brown the ribs in two batches. Take them them out, and throw in the roughly chopped onion, carrots and celery. Let the veggies brown for a minute, then stir in the tomato paste. Right before the tomato paste burns (it'll happen in a minute), deglaze with the wine. Put in the anise, coriander, pepper and a big pinch of salt. Put the ribs back in, reduce the heat to a bare simmer, cover, and let cook until they're as soft as you want them. I like them very soft, so I cook them for 8 hours.

Very carefully remove the delicate meat to a plate. Strain the braising liquid and discard the solids. Either de-fat the liquid with a gravy separator, or cool it down with some ice cubes and throw it in the fridge — you can easily lift the solidified fat out the next day. When the meat is cool enough to handle, remove the bones and gently scrape off any outer bits of connective tissue or fat you don't want to eat. If you're chilling your braising liquid, cover the meat and throw it in the fridge.

After you've de-fatted your braising liquid, reserve the fat and throw the liquid into a wide pan. Bring it to a boil and reduce it to a glaze — about a half hour. Stir it constantly and maybe reduce the heat toward the end to keep it from sticking and burning. Taste the glaze, and give it some more seasoning and maybe some vinegar to taste (it should taste too strong on its own). Reduce the heat to warm and carefully toss the meat in the glaze — don't break the pieces up — then cover and let the meat re-heat. It can hold like that for hours — if the glaze dries out, just mix in some water.

While the sauce is reducing, peel, chunk up and boil your potatoes until easily pierced with a fork. Drain them off, put in a glug of milk, a big pinch of salt, and the reserved fat from the beef. Mash, stir and taste. Add more milk and salt until you like it. Chop up the fresh rosemary and stir it into the mash right before you eat.

Thaw some frozen peas and add butter and salt to taste. When you get everything on the plate, be sure to spoon some extra glaze over the beef.

[justcallmebatman]

0:34 "you know, I'm something of a 3-4 people myself"

[wrightd]

Your history in journalism makes you have some of the smoothest ad integrations on the platform.

[deadfrg]

Adam: “CANDIED BEEF BUTTER”

Me: **confused salivating**

[monsieurcondottiero]

As a Muslim I love how Adam always mentions the proper substitute for alcohol or pork in his recipes! It makes me really feel like I can do every dish he makes!

[leaframos]

I gotta say just made this for my Girlfriend and it was really f*cking good and she said it was one of the best things I’ve made her in a long time. My hats off to you.

[silentverdict]

OK, that transition at 8:23 was just beautiful. Bravo.

[drewpeterson]

Spent all day today braising them. They look really good on the outside! Hope they’re like beef butter on the inside. Gonna have them for dinner tomorrow I’ll be back with an update.

[SSVCloud]

Serious comment up front: Ohhh, can't wait to try this out.

Joke: This is the second beef video where Adam's specifically said he wanted to cook it to the texture of jello. Is he scared of chewing?

[joshuathompson]

Made this today for my wife and I as our Thanksgiving dinner. Used oregano, chili powder and a bit of crushed red pepper as the primary spices; this gave it a bit of kick that makes it like a really deep barbecue sauce. The beef fat also absorbed a good deal of pepper flavor, as well as some orange color, making for a mash that looks incredibly buttery but, again, with a bit of fire. It has now been added to the Household Food Canon, albeit as a rare specialty for parties and other gatherings.

[zydeas]

White wine report:
White wine was first mentioned at 2:15



This has been your white wine report.

[rustii]

"Yes, I put the fat from the meat into the potatoes" YOU WHAT

[grif]

I’ve been making a ton of your dishes and at this point every new video becomes my weekend dinner project, thanks for keeping me inspired Adam. You’re easily my new go to YouTube cook

[MrNobbless]

I love that you take the plating order into consideration. I feel like that's the level of detail that great chefs strive for.

[thekingofcucumbers]

Okay, you had me at the "Candied Beef Butter" on the thumbnail my man.

[theawesmene]

I made it, it was a huge hit with my family. Was pleasantly surprised with how easy it was to put together, just a little nerve wracking trying not to burn anything.

I prepped the meat a couple days before i finished the meal for dinner due to a scheduling mishap on my part but it ended up being extremely tender and flavorful anyway.

It was cool trying some new spices. The glaze at the end was a liiittle too acidic at first (i added a dash too much of balsamic vinegar i think) but when it simmered for a bit longer while the meat was reheating it ended up being perfect.

A bit of the glaze on the mashed potatoes really went a long way as well.

[crazycurious]

8:24 "That's what they called me in college" Had me solidly dying of laughter on the bus.
Thank you

[jab]

I just made this for the second time. I used Cinnamon, Cloves, Green Cardamom pods, Star Anise, Fennel seed, and szechuan peppercorns. Came out amazing.

[katekulas]

I made this recipe for the first time today, and served it as an early Mother's Day dinner. My family was blown away by the intense flavor and the tenderness of each bite. I will absolutely be repeating this one.
Thank you for all of the hard work you put into your videos - I love the recipes and the informative discussions equally. Keep doing what you do! 😁

[ScreamingRamen]

Just made this for Christmas dinner and my brother said it was the best meat dish he's ever had! Thanks Adam for another great recipe

[ptriX]

7:04
Me: *bursts into teary applause*