Equipment
Ingredients
Main
- 2270 g short ribs, trimmed
- 30 ml vegetable oil
- 10 g salt, to taste
- 5 g black pepper, to taste
- 100 g onion, finely chopped
- 6 garlic, minced
- 45 g wholegrain mustard
- 114 g buckwheat honey
- 340 ml ale
- 1 bay leaf
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F).
Season all sides of the 2270g of short ribs generously with salt and pepper.
Heat 30ml of vegetable oil in a roasting pan over medium-high heat.
Sear the short ribs in the pan for 1 minute per side until browned on all surfaces. Remove ribs and set aside.
Reduce heat to medium-low. Add 100g chopped onion and 6 minced garlic cloves, cooking for 5 minutes until lightly browned.
Stir in 45g wholegrain mustard, 114g buckwheat honey, 340ml ale, and 1 bay leaf.
Place the seared ribs back into the pan, ensuring they are well-coated in the sauce.
Bring the liquid in the pan to a simmer on the stovetop.
Cover the pan tightly with a lid or foil. Bake in the oven at 175°C (350°F) for 2 to 2.5 hours.
Remove ribs from the pan. Skim the excess fat from the surface of the sauce before serving warm.
Chef's Notes
- For an even deeper sear, ensure the short ribs are completely dry before placing them in the hot pan. Pat them thoroughly with paper towels.
- Don't be afraid of the dark ale; the alcohol will cook off, leaving behind a rich, malty depth. Choose a stout or porter for the most robust flavor.
- The buckwheat honey is key to the glaze's distinctive flavor. If unavailable, a dark, robust honey like chestnut or molasses can be substituted, but the profile will change.
- Braising is forgiving, but ensure the liquid level remains at least halfway up the ribs during cooking. If it evaporates too quickly, add a bit more ale or beef broth.
- Allowing the braised short ribs to cool in their liquid and then gently reheating them can further enhance tenderness and flavor absorption.
Storage
Refrigerator: 4 days — Store in an airtight container with the braising liquid.
Freezer: 3 months — Freeze in sauce to prevent the meat from drying out.
Reheating: Reheat gently in a covered pot over medium-low heat until the internal temperature reaches 74°C/165°F.
