Description
Tender and rich butter-braised short ribs cooked low and slow in a Dutch oven with aromatic vegetables and red wine, finished with a luxurious egg yolk garnish for added richness and flavor.
Ingredients
Scale
Short Ribs and Broth
- 4 pounds beef short ribs
- 2 cups beef broth
- 1 cup red wine
- Salt to taste
- Pepper to taste
Vegetables
- 2 onions, chopped
- 4 carrots, chopped
- 4 cloves garlic, minced
Others
- 1 cup unsalted butter
- 4 egg yolks
Instructions
- Preheat Oven: Set your oven to 300°F (150°C) to prepare for slow braising of the short ribs.
- Sear Short Ribs: In a large Dutch oven, melt the butter over medium heat. Add the short ribs and sear them thoroughly until browned on all sides, developing a deep flavor.
- Sauté Vegetables: Remove the browned ribs and set aside. Add chopped onions, carrots, and minced garlic to the pot and sauté until softened and fragrant.
- Add Liquids and Return Ribs: Place the short ribs back into the pot, then pour in the beef broth and red wine, seasoning with salt and pepper as desired.
- Braise in Oven: Bring the liquid to a boil on the stovetop, then cover the pot and transfer it to the preheated oven. Allow the ribs to braise for 3 hours or until the meat is tender and falling off the bone.
- Skim Fat: After braising, remove the pot from the oven and let it cool slightly. Carefully skim excess fat from the surface to keep the sauce rich but balanced.
- Serve with Egg Yolk Garnish: Plate the short ribs and top each serving with a raw egg yolk for a silky, rich garnish that adds depth to the dish.
Notes
- The egg yolks add a luxurious texture and richness; if preferred, you can gently warm them before serving but avoid cooking to preserve their creamy texture.
- Using a Dutch oven helps maintain even heat for perfect braising.
- For an inkling of sweetness, you can add a splash of balsamic vinegar with the wine.
- Ensure to skim the fat thoroughly to avoid greasiness.
- Vegetables can be pureed into the sauce after braising for a thicker consistency.
