Description
This recipe features tender butter-braised beef short ribs cooked slowly in a rich mixture of butter, beef broth, and red wine, and served garnished with creamy egg yolks. The slow braising process in the oven ensures the meat becomes fall-off-the-bone tender while absorbing deep, savory flavors from the butter and aromatic vegetables.
Ingredients
Scale
Meat
- 4 pounds beef short ribs
Dairy
- 1 cup unsalted butter
- 4 egg yolks
Vegetables
- 2 onions, chopped
- 4 carrots, chopped
- 4 cloves garlic, minced
Liquids
- 2 cups beef broth
- 1 cup red wine
Seasonings
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven: Set your oven to 300°F (150°C) to prepare for the slow braising process.
- Sear the short ribs: In a large Dutch oven, melt the unsalted butter over medium heat. Add the beef short ribs and sear them on all sides until they develop a rich brown crust, which enhances flavor.
- Sauté the vegetables: Remove the ribs and set them aside. In the same pot, add the chopped onions, carrots, and minced garlic. Sauté until the vegetables are softened and fragrant, absorbing the buttery flavors.
- Combine liquids and ribs: Return the short ribs to the pot and pour in the beef broth and red wine, ensuring the ribs are partially submerged to braise evenly.
- Braise in oven: Bring the mixture to a boil on the stovetop, then cover the pot and transfer it to the preheated oven. Let it braise gently for 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
- Finish and skim fat: Carefully remove the pot from the oven and let it cool slightly. Skim off any excess fat from the surface to leave a luscious but not greasy sauce.
- Serve with egg yolk garnish: Plate the tender short ribs and top each portion with rich, raw egg yolks as a garnish, adding a creamy texture and enhancing the dish’s richness.
Notes
- Using a Dutch oven is ideal for even heat distribution during braising.
- For a non-alcoholic version, substitute red wine with additional beef broth or grape juice.
- Ensure the ribs are well-browned to develop depth in flavor.
- The egg yolk garnish should be added just before serving to preserve its creamy texture and avoid cooking it with heat.
- Leftovers can be refrigerated for up to 3 days and reheated gently to avoid overcooking the meat.
