Valentine's Day Beef Short Rib
Indulge in a romantic culinary experience this Valentine's Day with our mouthwatering Beef Short Ribs! Slow-cooked to perfection, these succulent ribs are paired with hearty vegetables and infused with bold, savory spices that will awaken your taste buds. Treat your loved one to this delightful dish that’s as easy to prepare as it is to savor!
Prep
15
min
Cook
240
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 carrot, sliced
- 2 stalks celery, sliced
- 2 garlic cloves
- mashed potato / pasta
- 1 onion, sliced
🥩Meat & Seafood(1)
- 300ml beef stock (enough to nearly cover the short ribs) (10.1 fl oz)
🫙Pantry Staples(2)
- square of dark chocolate
- 1 tbsp tomato paste (15 ml)
🧂Spices & Seasonings(2)
- salt & pepper
- thyme & bay leaf
🍯Sauces & Condiments(2)
- 1 tsp miso paste (5 ml)
- 100ml or so red wine (3.38 fl oz)
📦Other(2)
- chives
- 6 short ribs
👨🍳 Instructions
- 1
Pat your short ribs dry (for better color), salt all over and ideally dry brine in the fridge overnight - if not don't worry just stick them straight in the pan on high heat.
- 2
When you have developed nice color, take them out and add your carrots, celery, onions with salt, pepper & garlic (5 mins).
- 3
Mix in your tomato paste & red wine - cook this off for a few mins.
- 4
Now add your miso, chocolate, bay & thyme, stock & simmer.
- 5
Now simmer either, 150 degrees C for 4 hours, 100 degrees C 6-8 hours or slow cooker high 4-6, low 6-8 (until fork tender).
- 6
Remove short ribs, and reduce your sauce down until thick.
- 7
Strain this off through a strainer, add your short ribs back - this is where you could refrigerate for 1-3 days and then reheat.
- 8
Or just plate up with mashed potatoes, ribs, sauce & chives.
- 9
ENJOY!
💡 Pro Tips
- ✓Dry brine the short ribs uncovered in the fridge overnight (12-24 hours) rather than salting right before searing, since salt has time to dissolve, penetrate the meat via osmosis, and denature surface proteins for a drier surface that browns more efficiently.timing12-24 hours
- ✓Sear the short ribs in a screaming hot, nearly smoking pan (450-500°F) with minimal oil so the Maillard reaction develops a deep brown crust in 3-4 minutes per side without steaming the meat.technique450-500°F
- ✓Braise at 150°C (300°F) for 4 hours rather than a hotter oven, since collagen conversion to gelatin happens gradually between 160-200°F internal temp and rushing it with high heat will squeeze out moisture and toughen the muscle fibers before the collagen breaks down.timing150°C / 4 hours
- ✓Add a small amount of dark chocolate (1-2% of total braise liquid weight) along with miso, since both contribute glutamates and melanoidins that deepen umami and round out bitterness from the reduced red wine without registering as 'chocolate' flavor.ingredient1-2% by weight
- ✓Refrigerate the strained sauce and cooked ribs together for 1-3 days before reheating, since resting allows fat to solidify for easy removal and lets residual gelatin and flavor compounds redistribute evenly through the sauce, intensifying taste.timing1-3 days
Share this recipe
Prep
15
min
Cook
240
min
Serves
4
people
Level
intermediate
Share this recipe
Valentine's Day Beef Short Rib
Indulge in a romantic culinary experience this Valentine's Day with our mouthwatering Beef Short Ribs! Slow-cooked to perfection, these succulent ribs are paired with hearty vegetables and infused with bold, savory spices that will awaken your taste buds. Treat your loved one to this delightful dish that’s as easy to prepare as it is to savor!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 carrot, sliced
- 2 stalks celery, sliced
- 2 garlic cloves
- mashed potato / pasta
- 1 onion, sliced
🥩Meat & Seafood(1)
- 300ml beef stock (enough to nearly cover the short ribs) (10.1 fl oz)
🫙Pantry Staples(2)
- square of dark chocolate
- 1 tbsp tomato paste (15 ml)
🧂Spices & Seasonings(2)
- salt & pepper
- thyme & bay leaf
🍯Sauces & Condiments(2)
- 1 tsp miso paste (5 ml)
- 100ml or so red wine (3.38 fl oz)
📦Other(2)
- chives
- 6 short ribs
👨🍳 Instructions
- 1
Pat your short ribs dry (for better color), salt all over and ideally dry brine in the fridge overnight - if not don't worry just stick them straight in the pan on high heat.
- 2
When you have developed nice color, take them out and add your carrots, celery, onions with salt, pepper & garlic (5 mins).
- 3
Mix in your tomato paste & red wine - cook this off for a few mins.
- 4
Now add your miso, chocolate, bay & thyme, stock & simmer.
- 5
Now simmer either, 150 degrees C for 4 hours, 100 degrees C 6-8 hours or slow cooker high 4-6, low 6-8 (until fork tender).
- 6
Remove short ribs, and reduce your sauce down until thick.
- 7
Strain this off through a strainer, add your short ribs back - this is where you could refrigerate for 1-3 days and then reheat.
- 8
Or just plate up with mashed potatoes, ribs, sauce & chives.
- 9
ENJOY!
💡 Pro Tips
- ✓Dry brine the short ribs uncovered in the fridge overnight (12-24 hours) rather than salting right before searing, since salt has time to dissolve, penetrate the meat via osmosis, and denature surface proteins for a drier surface that browns more efficiently.timing12-24 hours
- ✓Sear the short ribs in a screaming hot, nearly smoking pan (450-500°F) with minimal oil so the Maillard reaction develops a deep brown crust in 3-4 minutes per side without steaming the meat.technique450-500°F
- ✓Braise at 150°C (300°F) for 4 hours rather than a hotter oven, since collagen conversion to gelatin happens gradually between 160-200°F internal temp and rushing it with high heat will squeeze out moisture and toughen the muscle fibers before the collagen breaks down.timing150°C / 4 hours
- ✓Add a small amount of dark chocolate (1-2% of total braise liquid weight) along with miso, since both contribute glutamates and melanoidins that deepen umami and round out bitterness from the reduced red wine without registering as 'chocolate' flavor.ingredient1-2% by weight
- ✓Refrigerate the strained sauce and cooked ribs together for 1-3 days before reheating, since resting allows fat to solidify for easy removal and lets residual gelatin and flavor compounds redistribute evenly through the sauce, intensifying taste.timing1-3 days