Braised Short Ribs

Sear it, bench it, bring it home: the in-and-out pattern in one pot.

Serves

Active30 min

Total2 hr 30

VesselDUTCH OVEN

Units

Boneless chuck seared hard in one pot, then left alone for a couple hours until it falls apart.

Adapted from Pot Roast (braise technique) by Jess Rice · Budget Bytes.

set a large dutch oven over medium-high heat

1 1/4 lb beef chuck

· boneless, cut into 2 in chunks

1/2 tsp vegetable oil

1 tsp kosher salt

sear beef hard

8 min · deep crust on all sides, remove, keep the fat

1/2 large yellow onion

· diced

3 cloves garlic

· minced

soften onion + garlic

5 min · medium, in the rendered fat

1/2 tbsp tomato paste

caramelize tomato paste

90 sec · stir constantly

1 cup beef stock

return beef + braise

2 hr · lid ajar, simmer until fork-tender

12 oz egg noodles

· or crusty bread

ladle over noodles

beef and sauce over egg noodles or crusty bread

set a large dutch oven over medium-high heat. Ingredients are rows; steps merge columns left to right.
1/2 tsp vegetable oil
1 1/4 lb beef chuck, boneless, cut into 2 in chunks	sear beef hard, 8 min · deep crust on all sides, remove, keep the fat	return beef + braise, 2 hr · lid ajar, simmer until fork-tender	ladle over noodles, beef and sauce over egg noodles or crusty bread
1 tsp kosher salt
1/2 large yellow onion, diced	soften onion + garlic, 5 min · medium, in the rendered fat
3 cloves garlic, minced	soften onion + garlic, 5 min · medium, in the rendered fat
1/2 tbsp tomato paste	caramelize tomato paste, 90 sec · stir constantly
1 cup beef stock
12 oz egg noodles, or crusty bread