Chef Talk: Restaurant Style Braised Short Ribs at Home | Plus a Full Dinner Party Menu!
On episode 5 of Chef Talk, we tackle braising shortribs! and plenty of tasty sides to go along with them!
The Big Braise
Pomegranate Molasses Braised Short Ribs
Ingredients
3 pounds bone-in short ribs
2 tablespoons flour
2 tablespoons olive oil
1 small yellow onion, sliced into ¼-inch julienne
3–4 garlic cloves, smashed
¼ cup pomegranate molasses
1 tablespoon Worcestershire sauce
¼ cup balsamic vinegar
1 tablespoon whole-grain mustard
3 cups beef stock
1 small cinnamon stick
Pomegranate seeds, for garnish
Fresh parsley leaves, for garnish
Salt and black pepper, to taste
Instructions
Season the short ribs generously with salt and pepper and lightly coat them in the flour.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, about 2-3 minutes per side per side, then remove and set aside.
Add the sliced onion to the pot and cook until softened and lightly caramelized, about 3-5 minutes, then stir in the garlic and cook until fragrant.
Carefully add in the pomegranate molasses, Worcestershire sauce, balsamic vinegar, and whole-grain mustard. Stir to combine and use your spoon to scrape up any browned bits from the bottom of the pot. Thats called the fond!
Return the short ribs to the pot and pour in the beef stock. Add the cinnamon stick and bring the mixture to a simmer, then cover with the lid and pop into a 325°F oven until the meat is fork-tender, and falls off the bone. Depending on the size it can take about 2½–3 hours, but I usually start checking on them now and then after 2 hours.
Serve the ribs with the braising liquid spooned over the top and garnish with pomegranate seeds and parsley.
If you want a thicker sauce, you can remove the short ribs (keeping them covered so they don’t dry out), and either continuing to reduce the sauce over medium heat, or you can use a mixture of 3 teaspoons of cornstarch with ¼ cup of water and whisk that it. Let it boil for at least 1 minute for the slurry to fully thicken.
Charred Cabbage with Curried Nuts and Seeds
Ingredients
1 small green cabbage, cut into wedges with the root intact
About ½ cup olive oil
2 tablespoons pumpkin seeds
1 tablespoon sesame seeds
2 teaspoons curry powder
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 cup yogurt
Zest and juice of 1 lemon
¼ cup chopped fresh mint
Salt and black pepper, to taste
Instructions
Brush the cabbage wedges generously with olive oil and season with salt and pepper.
Heat a large skillet or grill pan over high heat and cook the cabbage wedges until deeply charred on the cut sides, about 4 minutes. Add a touch of water or stock and pop them into a 325°F oven until the outside leaves are soft but not falling apart and the middle still hase a bit of a bite.
In a small skillet, heat a tablespoon of olive oil along with the pumpkin seeds, sesame seeds, fennel seeds, coriander seeds, and cumin seeds over medium heat until fragrant and just barely beginning to pop-about 4 minutes. Take it off the heat and stir in the curry powder.
In a bowl, mix the yogurt with the lemon zest, lemon juice, and chopped mint. Season with salt and pepper.
Spread the yogurt on a serving platter, place the charred cabbage wedges on top, and sprinkle with the curried nuts and seeds just before serving
Fennel and Celery Salad with and Orange
Ingredients
1 medium fennel bulb, shaved on a mandoline
4–5 celery stalks, peeled and cut into 3-inch sticks
1 Cara Cara orange, zested, peeled, and cut into wedges (juice reserved)
1 blood orange, peeled and cut into wedges
1 small shallot, minced
¼ cup red wine vinegar
1 tablespoon whole-grain mustard
½ cup olive oil
Celery leaves, for garnish
Salt and black pepper, to taste
Instructions
Place the fennel, celery, orange wedges, and minced shallot in a large bowl.
In a small bowl, whisk together the red wine vinegar, whole-grain mustard, reserved orange juice, olive oil, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Finish with fennel fronds or celery leaves before serving.
Brown Butter and Hazelnut Mashed Parsnips
Ingredients
2 pounds parsnips, peeled and cut into 1-inch pieces
1 pound Yukon Gold potatoes, cut into 2-inch pieces
1½ cups heavy cream
6–8 thyme sprigs
1 tablespoon black peppercorns
4 tablespoons butter
½ cup crushed toasted hazelnuts
1 tablespoon chopped fresh sage
Salt and black pepper, to taste
Instructions
Place the parsnips and potatoes in a large pot and cover with salted cold water. Bring to a boil and cook until tender but not mushy, about 25 minutes.
While the vegetables cook, combine the heavy cream, thyme sprigs, and peppercorns in a saucepan and gently warm over medium or medium low heat to infuse for about 10-15 minutes. Careful to watch it as cream likes to boil over!
Melt the butter in a small pan over medium heat and cook until it turns golden brown and smells nutty, swirling frequently, for about 3-5 minutes. Set aside.
Drain the parsnips and potatoes and mash until desired consistency is achieved. Strain the infused cream and season generously with salt. Gradually mix until creamy and well combined, careful not to overmix or it can become gummy!
Plate up into a shallow bow, then drizzle the top with the brown butter hazelnut mixture and more sage if desired.
See you next time, and happy cooking!