The Best Braised Short Rib
When I think back to the very beginning stages of my career I like to go back and recreate dishes I grew up eating. Braised meat or (carne guisada) as we called it in my home is truly one of my favorites to go back to when cooking for a large group of people.
From a very young age my mother taught me what it meant to work hard but cook easy. She was a mother of three, working multiple jobs for long hours at a time. When cooking, mom made sure it was filling, delicious but most importantly easy. This recipe is just that. Braising meat slowly allows you to set it and leave it which then gives you the freedom to do a few things in-between cooking. Laundry, cleanup, maybe nap?
With this specific recipe you’re able to cook the meat low and slow in the oven, pressure cooker or in deep dutch oven pan. As a kid, my mom would set the pressure cooker on (med) right before heading out to work. Not coming home until 9pm she made sure that my siblings and I had a hot meal to come home to after school. When I tell you there is nothing like coming home to the smell of a slow cooked braised meat, trust me there is nothing like it.
Over the years I have found ways to make it my own and elevate it with my “chefy” touch . With this recipe I paired my short rib with a simple salsa verde sauce, the acidity cuts the richness of the meat just a touch to give it that perfect balance of flavors. Feel free to pair this with white rice, oven roasted vegetables or how I prefer on most days with a creamy garlic potato puree. I hope you enjoy!
Prep time : 20 min Cook Time : 2-4 hours
Ingredients
2-4lbs of beef chuck
1 medium onion
4 cloves of garlic
4 carrots
4 springs of fresh rosemary
1 bunch of Finely chopped parsley
1 cup of cooking red wine
2 cups of beef broth
1cup of water or enough to cover the meat
4oz of tomato sauce
1 tbsp of kosher salt
1tsp of paprika
2tsp of black pepper
1tsp of onion powder
1/4tsp of chili flakes
1tsp of oregano flakes
Method
Begin by cutting the Onions, carrots and garlic into a medium dice.
Next, pat the meat dry. Once dry begin to season the meat on all sides making sure to pat in the spices.
Next, add the evoo to a shallow pan and begin searing the meat. Once the meat is seared add in the chopped onion, garlic cloves and carrots to the pan, lightly scrapping the bottom bits of fond.
Once the vegetables are translucent in color add in the broth, wine and water just about covering all the ingredients. Set a timer for an hour, cover the pot and set to a medium-low heat.
One hour in, check for seasoning adjustments, meat tenderness and add in the tomato sauce.
Set another timer for 1 hour and repeat until the meat is tender fork and a thick sauce has coated all ingredients.
Finish by making any seasoning adjustments and adding the chopped parsley.
Enjoy over a bed of rice or mashed potatoes!
