Marc will share with you his fall off the bone short ribs recipe cooked slow and low. A simple and cheap cut can turn into a stunning dish full of deliciousness. However, oven-braised short ribs sound a lot fancier than it really is, so take a deep breath and let’s do this together.

WHAT IS BRAISING?

Braising is a cooking technique at which point an ingredient is firstly seared at a high temperature, then cooked on a lower temperature for a longer period of time. The prolonged cooking time in liquid allows the food to become succulent and adds profound flavour. Therefore, It has the advantage of tendering leaner the tougher cuts of meat and the texture will become tender and soft. However, I suggest keeping the broth used for braising to be drizzled on top of the dish before serving.

INGREDIENTS

METHOD OF COOKING

Step 1

Preheat the oven on 160 celsius. Combine salt, sugar and rub the entire short ribs covering the top of the cut with the remaining mix. Refrigerate and cure the beef for 2 hours.

Step 2

Under cold water remove the salt-sugar mixture, with a towel wipe away any excess moisture. Transfer into a container then add chopped onions, sliced carrots, diced celery, leeks, crushed garlic, thyme and rosemary then place the rib on the top of the chopped vegetables. Pour in the veal jus, red wine then close the container properly with aluminium foil and transfer to the oven. Slow-cook until the ribs slip out easily off the bone for about 2 to 3 hours on 160 c.

Step 3

In this paragraph, I will teach you a simple technique which will make the short ribs presentation more elegant. Firstly, discard the cooked vegetables and strain the sauce from the container into a jar and keep aside. Secondly, place the ribs to a flat baking tray by placing similarly another on the top with an additional weighty object. Lastly, refrigerate to the next day because this step will help shape the ribs.

Step 4

Remove the ribs from the chiller then slice into equal proportions. Place each portion of the beef ribs in vacuüm bags, pour in the sauce and set-aside sealing it properly. Blanch for 30 minutes in boiling water and plate as shown in the video.

SERVING SUGGESTIONS

Fall off the bone short ribs is usually served with mashed potatoes. Braising the liquid can easily turn into a gravy. Other classic accompaniments can be roasted vegetables or sauteed mushrooms. In addition, the braising liquid can easily be turned into a gravy. At first, pour the juices into a saucepan. Secondly, bring to a boil, then reduce heat and simmer until the liquid reduces for about 20 minutes. Finally, strain the sauce and you will have a wonderful jus.

MAKE A GRAVY

Melt 2 tablespoons of butter in a saucepan then add in 2 tablespoons of flour and whisk together into a paste. Put in the strained juices, simmer over medium-high heat, whisk until all the lumps are well incorporated and the jus thickness. This will only take a few minutes of your time. Voila, you did it !!

DID YOU MAKE THE RECIPE?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #marc.abed.

 Things taste better when they are made with love.

Marc Abed