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Catalan Braised Beef Short Rib

Chef Andy Krause

Chef Andy
Catalan Braised Beef Short Ribs
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I chose this recipe because it is classic comfort food. Slow-braising transforms a tough cut of meat into something tender, rich, and decadent. To me, it represents how patience, care, and attention to detail pay off big.

Catalan Braised Beef Short Rib

  • Prep Time: 15-20 mins
  • Cook Time: 3.5 hours
  • Serving Size: 4 Servings

Dry Brine

Ingredients

  • 2 lb. Beef Short Rib, Boneless (four 8 oz pieces)
  • 1 Tbsp Kosher Salt
  • 0.5 tsp Ground Black Pepper

Instructions

  1. Salt: Season ribs with kosher salt. Refrigerate uncovered overnight.
  2. Sear: Brown ribs hard in canola oil in a Dutch oven. Reserve.
  3. Sweat: Cook onion, carrot, and celery until golden, 8 minutes. Add garlic, 1 minute.
  4. Deglaze: Add wine. Scrape the pot and reduce by half.
  5. Build: Add stock, bay leaf, peppercorns, rosemary, paprika, thyme, cinnamon stick, and 1 tsp orange zest. Simmer.
  6. Braise: Return ribs. Cover and braise at 300F for 2.5 to 3 hours, until a knife slides in cleanly.
  7. Rest: Cool ribs in the liquid for a minimum of 30 minutes.
  8. Strain: Remove ribs. Strain liquid and skim fat.
  9. Reduce: Simmer to 1 cup, until it coats a spoon.
  10. Finish: Add remaining orange zest and salt. Glaze the ribs in the jus.

Braise

Ingredients

  • 2 cups Beef Stock
  • 2 cups Dry Red Wine
  • 1 Bay Leaf, whole
  • 2 tsp Cracked Black Peppercorn
  • 1 Tbsp Smoked Paprika
  • 1 sprig Fresh Rosemary
  • 1 sprig Fresh Thyme
  • 1 cinnamon stick
  • 0.75 cup Yellow Onion, diced large
  • 0.5 cup Carrot, peeled, diced large
  • 0.5 cup Celery, diced large
  • 1 Tbsp Garlic, minced
  • 2 tsp Orange zest, fresh

Instructions

  1. Salt: Season ribs with kosher salt. Refrigerate uncovered overnight.
  2. Sear: Brown ribs hard in canola oil in a Dutch oven. Reserve.
  3. Sweat: Cook onion, carrot, and celery until golden, 8 minutes. Add garlic, 1 minute.
  4. Deglaze: Add wine. Scrape the pot and reduce by half.
  5. Build: Add stock, bay leaf, peppercorns, rosemary, paprika, thyme, cinnamon stick, and 1 tsp orange zest.
    Simmer.
  6. Braise: Return ribs. Cover and braise at 300F for 2.5 to 3 hours, until a knife slides in cleanly.
  7. Rest: Cool ribs in the liquid for a minimum of 30 minutes.
  8. Strain: Remove ribs. Strain liquid and skim fat.
  9. Reduce: Simmer to 1 cup, until it coats a spoon.
  10. Finish: Add remaining orange zest and salt. Glaze the ribs in the jus.

When braising meats, you want to cook it until it’s “fork tender”. This means that when you put a fork into it you can just bend the fork over and the meat pulls apart fairly easily.

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