Honey & Soy Braised Beef Short Ribs with Red Skin Potatoes & Root Vegetables

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Honey & Soy Braised Beef Short Ribs with Red Skin Potatoes & Root Vegetables
Serves approximately 4 persons
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Ingredients
  1. 4 Lbs. Beef, Short Ribs
  2. 2 TBSP Vegetable Oil
  3. 1 cup Sweet Onion, cut 1” dice
  4. ½ cup Carrot, cut 1” dice
  5. ½ cup Celery, cut 1" dice
  6. 1 each Garlic Cloves, chopped
  7. 1 ½ cups Beef Broth
  8. ¼ cup Honey
  9. ½ cup Soy Sauce, low sodium
  10. 2 Tbsp. Kitchen Bouquet® Liquid Seasoning
  11. Pinch Oregano, dry crushed
  12. Pinch Basil, dry
  13. To Taste Salt and pepper
  14. 1 Cup Rutabaga, cut in 1” pieces
  15. 1 Cup Carrots, cut in 1” pieces
  16. 1 Cup Red Skin Potatoes, cut in 1” pieces
  17. Roux (cook together over medium heat approximately 3 to 5 minutes)
  18. 3 Tbsp. Butter
  19. 5 Tbsp. All Purpose Flour
Instructions
  1. Heat oil in skillet then sear the short ribs on all sides until well browned then place the short ribs into a deep, oven safe pot, with a tight fitting lid of the appropriate size to hold all the short ribs
  2. In that same skillet, sauté onions, carrots, celery and garlic cloves for a few moments to soften and then add to the beef
  3. Pour beef stock, honey and soy sauce over beef. The pan size should be selected so that the liquids just cover the meat
  4. Add Kitchen Bouquet® and seasonings to the liquids and cover the pan tightly
  5. Cook in a 325 F oven for three hours or until the largest piece of meat is fork tender being careful NOT to break apart the meat pieces
  6. After meat is tender, carefully remove meat from the cooking liquids being careful not to break apart meat pieces. Carefully trim the meat away from the rib bones and place all the meat pieces in deep sided service dish. Cover and keep warm
  7. Strain the resulting cooking liquids into a saucepot and add vegetable and potatoes. Cover and simmer until vegetable are tender (approximately 20 to 30 minutes)
  8. With a skimmer or slotted spoon, remove vegetable and add them to the reserved beef then skim off ALL the resulting fat from the surface of the remaining liquid and whisk in the prepared roux a little at a time, until the liquid is JUST thickened slightly
  9. Strain sauce once more. Adjust the sauce’s seasonings with salt and pepper and ladle the sauce over the meat and vegetables to coat
  10. Reserve additional sauce for those who would like more sauce
  11. *Additionally, if you love mushrooms, sear large diced white mushrooms and serve over the ribs or stir them into the sauce.
Nino Salvaggio https://www.ninosalvaggio.com/