Braised Kobe Beef Short Ribs


braised kobe beef short ribsServes 2


  • 1 lb. boneless beef short rib
  • 1⁄2 qt. beef stock or jus
  • 3 oz. mirepoix (carrot, celery & onion, cut into thumb-thick cubes)
  • 2 oz. red cooking wine
  • 1⁄2 tsp. tomato paste
  • 1 Tbsp. cooking oil
  • salt & pepper
  • fresh thyme
  • rosemary & parsley

Technique: Season short rib with salt and pepper. Brown in frying pan with oil over medium-high heat, about two minutes each side. Remove rib from pan, add mirepoix, and fry for about five minutes. Add tomato paste and fry for another two minutes. Deglaze with red wine, add beef stock, and bring to a boil. Place rib and fresh herbs in an oven-safe vessel. Carefully pour the frying liquid into the vessel. Cover and braise in oven at 350°F for about 1 1/2 hours. Remove rib carefully. Strain sauce through a China cap and heat on stove to reduce to preferred thickness. Season with salt and pepper. Serve with mashed potatoes and preferred vegetables.


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