by: Eric Adjepong
Cook Time
2 hours 30 minutes
Prep Time
30 minutes
Yield
6 servings
Total Time
2 hours 30 minutes
Prep Time
30 minutes
Yield
6 servings
summary
This spice braised short ribs recipe is simple to prepare and even easier to adapt. They are a go-to fall or winter dish but can absolutely work in the spring or summer months by switching the sweet potato and arugula salad for fennel, zucchini or tomatoes. Master this recipe, and it'll quickly become a trusted dish in your culinary lineup.
ingredients
- Spice Mix (yields 1 cup)
- 1¼ teaspoons coriander seed
- 1½ teaspoons black peppercorns
- 3¼ teaspoons dried thyme
- 1¼ tablespoons dried oregano
- 2â…“ tablespoons dried onion flakes
- 3½ tablespoons kosher salt
- â…“ cup granulated garlic
- 1 tablespoon red pepper flakes
- Braised Short Ribs
- 5 pounds bone-in English-style beef short ribs
- Neutral oil, as needed
- 4 tablespoons Spice Mix (above)
- 1 Fuji apple peeled, cored and coarsely chopped
- 6 garlic cloves, peeled and roughly chopped
- 3 scallions, roughly chopped
- 1 thumb-sized piece fresh ginger, peeled and coarsely chopped
- ½ cup coconut aminos
- 1 tablespoon coconut vinegar
- 2 teaspoons fish sauce
- 1 cup chicken broth
- Sweet Potato Arugula Salad
- 2 pounds sweet potatoes, peeled and ½-inch dice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup fresh lemon juice
- 1 small garlic clove, grated
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt, plus more to taste
- ½ teaspoon honey
- â…“ cup extra-virgin olive oil
- 1 cup arugula
- Small bunch chives, chopped
- ¼ cup pecans
directions
- Combine all spice mix ingredients in a blender or spice grinder. Grind in batches and set aside.
- Preheat oven to 325ºF. Coat ribs with neutral oil and season liberally on all sides with about 3 tablespoons of the spice mix.
- Heat a heavy-bottomed Dutch oven over medium high heat. Sear seasoned short ribs in batches until browned on all sides. Place browned ribs in a single layer in the dutch oven, arranging them on their sides to fit them all in the pot.
- In a blender, add the apple, garlic, scallions, ginger, coconut aminos, vinegar and fish sauce. Blitz until smooth. Pour the braising mixture evenly over the ribs and add the chicken broth to the Dutch oven. Cover with the lid, then place in the oven. Braise for 2.5 hours or until fork tender.
- Remove the braised ribs from the Dutch oven and place them on a serving platter. Let the braising liquid settle for 5 minutes and then skim off the fat. Taste the sauce and adjust seasoning with more spice mix and salt. Set aside.
- Raise the oven temperature to 425°F. In a large mixing bowl, add the sweet potatoes, olive oil, cumin, garlic powder, paprika, salt and pepper. Use your hands to toss everything together until well mixed.
- Arrange the sweet potatoes in a single layer on a large rimmed baking sheet, making sure there's space in between the cubes. Roast for 30 minutes, stirring halfway through to ensure all sides are cooked through. Remove from the oven and set aside.
- In a small bowl, whisk together the lemon juice, grated garlic, Dijon mustard, sea salt, pepper and honey. Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. In a separate bowl, add sweet potatoes, arugula, chives and pecans. Drizzle vinaigrette over the salad.
- Pour a cup of reserved sauce over the plated spice braised short ribs, arrange the dressed sweet potato arugula salad on top and serve.
