Braised Short Ribs and Carrots
- Level: Easy
- Yield: 6 to 8 servings
- Total: 3 hr 45 min
- Active: 15 min
Ingredients
Breadcrumbs:
3 tablespoons salted butter, melted
1 cup panko breadcrumbs
2 tablespoons fresh parsley, chopped
1 lemon, zested
Kosher salt and freshly ground black pepper
Short Ribs and Carrots:
8 short ribs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
6 tablespoons salted butter
2 tablespoons tomato paste
8 large carrots
4 cloves garlic
1 onion, sliced thin
4 cups beef stock
2 sprigs fresh rosemary
2 bay leaves
Directions
- For the breadcrumbs: Melt the butter in a large heavy-bottomed pot over medium heat. Add the panko breadcrumbs and toast until golden, 1 to 2 minutes, then remove to a bowl. Add the parsley, lemon zest and a pinch of salt and pepper to the bowl, then toss to combine. Set aside and allow to cool, then cover until ready to use.
- For the short ribs and carrots: Preheat the oven to 300 degrees F.
- Season the short ribs generously with salt and pepper. Return the pot used for the breadcrumbs to the stovetop over medium-high heat. Add the olive oil and 4 tablespoons of the butter. When the butter has melted and the oil is hot, add the short ribs and sear on all sides, about 45 seconds per side. Remove to a plate. Add the tomato paste, carrots, garlic and onion. Stir and allow the tomato paste to cook for a minute. Pour in the beef stock and add the short ribs back to the pot; add the rosemary and bay leaves. Cover and place in the oven. Cook until the ribs are fork-tender and falling off the bone, 3 to 3 1/2 hours.
- Remove the carrots to a platter and use the back of a fork to mash them. Place the remaining 2 tablespoons butter over the top, followed by the short ribs. Skim the fat from the braising liquid and transfer the liquid it to a server. Garnish with the buttery panko breadcrumbs and serve.