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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 685 kcal
- Protein
- 81 g
- Carbohydrates
- 22 g
- Fat
- 30 g
- Fiber
- 1 g
- Sugar
- 16 g
- Sodium
- 1036 mg
- Saturated Fat
- 11 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 246 mg
- Potassium
- 1447 mg
- Calcium
- 68 mg
- Iron
- 9.0 mg
- Magnesium
- 94 mg
- Phosphorus
- 783 mg
- Zinc
- 29.8 mg
- Vitamin A
- 8 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 1.8 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 1.6 mg
- Vitamin B12
- 12.3 mcg
- Thiamin
- 0.34 mg
- Riboflavin
- 0.75 mg
- Niacin
- 16.6 mg
- Folate
- 23 mcg
- Water
- 348 g
- Alcohol
- 2 g
Sources: USDA FoodData Central
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.
Troubleshooting
Meat is tough or chewy
Cause: The braising time was too short or the pan was not sealed tightly, allowing moisture to escape.
Fix: Cover and return to the oven for an additional 30 minutes.
Prevention: Ensure a tight seal with foil and check for fork-tenderness before removing from oven.
Sauce is overly greasy
Cause: Short ribs have a high fat content that renders out during the long cook.
Fix: Use a fat separator or a spoon to skim the oil from the top of the liquid.
Prevention: Trim excess external fat from ribs before searing.
Cultural Context
Braised short ribs are a classic comfort food dish with roots in European culinary traditions, particularly in France (where they are known as 'curé de bœuf'). The use of beer as a braising liquid is common in Northern European and American cooking, often associated with hearty, rustic meals. The addition of buckwheat honey brings a unique, slightly earthy sweetness that can be found in various global cuisines, highlighting the adaptability of this slow-cooked preparation.
