I am late to this party but just found your channel, made the German pot roast last weekend (which was AMAZING) now making these today. SO EXCITED!!!!!!!!
been braise cooking my meals alot lately for a while now and sofrito (ie fried carrots,onions and celery with garlic etc in olive oil) is my main aromatic along with wine and beer and beef broth for like 4 to 5 hrs on most meats is amazing stuff in the end
what were the fresh herbs? You should look at the short rib ravioli that STK makes in Vegas and do an episode on that, it was literally the best dish I've ever eaten, you're only looking like you're missing some walnuts, shaved apple, and black truffle mostly. would be amazing if you figured it out!
3 pounds Certified Angus Beef ® chuck short ribs, cut in 4-ounce chunks (2 x 3-inch each) 2 teaspoons coarse kosher salt 2 teaspoons fresh cracked black pepper 2 tablespoons canola oil 1 large onion, chopped 1 carrot, peeled and chopped 1 celery stalk, chopped 6 ounces can tomato paste 1 tablespoon minced fresh rosemary 1 tablespoon fresh thyme 5 bay leaves 1 cup red wine 1 1/2 cups beef stock INSTRUCTIONS: Preheat oven to 275°F. Season short ribs with salt and pepper. Heat oil in large Dutch oven over medium-high heat. In two batches, sear on two sides until well browned (1-2 minutes per side); remove from pan. Add onion, carrot and celery; sear over medium heat for 2 minutes, stirring occasionally. Stir in tomato paste and herbs followed by red wine. Allow to boil and thicken, stir in beef stock; add short ribs and close lid. Place in oven and cook for 5-6 hours until short ribs fall apart when pressed with a fork. Skim excess fat and serve. Chef’s tip: For extra flavor, make a day ahead. Transfer short rib pieces to a casserole pan. Discard bay leaves and any excess fat from top of braising liquid, puree vegetables with sauce and strain. Pour half of sauce over short ribs, cover with foil and refrigerate. Before serving, place covered casserole pan in 250° F oven and bake 30-45 minutes. In a small saucepan heat remaining sauce (thinning with water as necessary) and serve with short ribs. NUTRITION: Calories: 564cal total AUTHOR: Certified Angus Beef ® brand Test Kitchen
i would skip the celery and the rosemary, celery gives it weird bitter flavor , I have tried braises with celery and it always happens , and rosemary is too strong for this dish ,I would stick to thyme and a bay leaf
This recipe is good but 5-6 hours for cooking is way too long. I open it after 4 and half hours and it was almost ruined. Meat was overcooked and practically no gravy was left.
Oh my god the tip about putting meat on the lid of the dutch oven is such a quality of life thing that i never thought of. Thank you for that!
Love learning more and more about beef from your videos especially when the food and recipes are amazing.
Happy to hear that!
@@CertifiedAngusBeefTestKitchen I'm happy I found your channel.
Man you guys are killin it with your vids! Amazing content! Recipes are simple, direct to the point, and delicious!
Thanks for joining us!
I swear to god I’d be faithful
You guys are awesome. I am always learning as I watch your shows. Good job, and keep it up. Thank you again.
Our pleasure! Thanks for the comment, Sean.
These were phenomenal! Thank you, made exactly by recipe, and must say thank you!
I am late to this party but just found your channel, made the German pot roast last weekend (which was AMAZING) now making these today. SO EXCITED!!!!!!!!
Beautiful plate of food
Thanks so much, Daniel!
been braise cooking my meals alot lately for a while now and sofrito (ie fried carrots,onions and celery with garlic etc in olive oil) is my main aromatic along with wine and beer and beef broth for like 4 to 5 hrs on most meats is amazing stuff in the end
Good recipe. Tasty in pressure cooker too. Thanks for sharing.
Amazing!! Thank you!
Our pleasure!
I am going to make your receipt tomorrow. It looks so delicious and easy. I will come back for more comments.
Did you happen to try it? I'm looking for a recipe to use
Hi, looked so good i bought everything lol, i got Cabernet Sauvignon, is that right? Tyvm tc
Making this today 😋
It's so good! Let us know how it goes.
Rest the meat on the lid. Good tip ❤
How do you simmer in the oven
Do you remove any of the fat from the juice after it is cooked?
what were the fresh herbs? You should look at the short rib ravioli that STK makes in Vegas and do an episode on that, it was literally the best dish I've ever eaten, you're only looking like you're missing some walnuts, shaved apple, and black truffle mostly. would be amazing if you figured it out!
Can I do this in the crock pot
This looks delicious. ❤❤ Thank you for sharing
It was!
Simmer on the stove for 5-6 hours or bake in over for 5-6 hours?
We used the oven for 5-6 hours
Love these videos. Trying this tonight. Already did the smash burgers and they were awesome
Want to make this but there are no measurements, temperatures, or times for this. Do better, please. I'll find this somewhere else.
Can you make a gravy out of the liquid for mashed potatoes??
What a great recipe nice job 👍 👍
Thank you so much 👍
When did you put in oven?
Well, what oil did you use? Certain oils aren't great for searing.
It works good in a pressure cooker as well. Still searing the meat.
How long to simmer??
3 pounds Certified Angus Beef ® chuck short ribs, cut in 4-ounce chunks (2 x 3-inch each)
2 teaspoons coarse kosher salt
2 teaspoons fresh cracked black pepper
2 tablespoons canola oil
1 large onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
6 ounces can tomato paste
1 tablespoon minced fresh rosemary
1 tablespoon fresh thyme
5 bay leaves
1 cup red wine
1 1/2 cups beef stock
INSTRUCTIONS:
Preheat oven to 275°F.
Season short ribs with salt and pepper. Heat oil in large Dutch oven over medium-high heat. In two batches, sear on two sides until well browned (1-2 minutes per side); remove from pan.
Add onion, carrot and celery; sear over medium heat for 2 minutes, stirring occasionally. Stir in tomato paste and herbs followed by red wine. Allow to boil and thicken, stir in beef stock; add short ribs and close lid.
Place in oven and cook for 5-6 hours until short ribs fall apart when pressed with a fork. Skim excess fat and serve.
Chef’s tip: For extra flavor, make a day ahead. Transfer short rib pieces to a casserole pan. Discard bay leaves and any excess fat from top of braising liquid, puree vegetables with sauce and strain. Pour half of sauce over short ribs, cover with foil and refrigerate. Before serving, place covered casserole pan in 250° F oven and bake 30-45 minutes. In a small saucepan heat remaining sauce (thinning with water as necessary) and serve with short ribs.
NUTRITION:
Calories: 564cal total
AUTHOR:
Certified Angus Beef ® brand Test Kitchen
What can I substitute for red wine? It's a bit pricey where I am
Add more stock and add a little balsamic vinegar to replace the wine
That's not a mirepoix, essential ingredients missing.
Sorry but you're wrong. That is a traditional mirepoix. No one is asking what you put in yours. This is the correct ingredients
Simmer for how long
Sub oil for duck fat
i would skip the celery and the rosemary, celery gives it weird bitter flavor , I have tried braises with celery and it always happens , and rosemary is too strong for this dish ,I would stick to thyme and a bay leaf
This recipe is good but 5-6 hours for cooking is way too long. I open it after 4 and half hours and it was almost ruined. Meat was overcooked and practically no gravy was left.
switched off as soon as she said "chuck"
Great video, tried this and is amazingly good..
The 🥕 celery and 🧅 is called ??
Mear plu?? Pardon my French
Mirepoix