Braised Short Ribs with a Twist
What Started it all:
Short ribs, Potato, broth or stock (chicken, vegetable), oven
You bloody well better pay attention, or you'll end up with a disaster on your hands! Alright, let's get started with this bloody brilliant recipe.
Ingredients
- 1.5 kg beef short ribs
- 2 large potatoes, peeled and cut into 1-inch cubes
- 2 cups chicken broth or stock
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Preheat your oven to 300°F (150°C). Yes, yes, I know it's not as hot as the fiery pit of hell, but trust me, it's bloody perfect for this dish!
- Season the short ribs with salt and black pepper. Don't just stand there, get a move on!
- Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs until browned on both sides, about 2-3 minutes per side. Remove the ribs from the pot and set them aside.
- Add the chopped potatoes to the pot and cook until they're browned and crispy, stirring occasionally. This is where the magic happens, so don't bloody well mess it up!
- Add the chicken broth or stock to the pot, scraping up any browned bits from the bottom. Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.
- Braise the short ribs and potatoes for 2 1/2 hours, or until the meat is tender and falling off the bone. Don't even think about opening the oven door until the time is up, or you'll ruin the bloody dish!
- Remove the pot from the oven and let it cool slightly. Serve the short ribs and potatoes hot, garnished with chopped parsley if you're feeling fancy.
There you have it, a bloody brilliant recipe that's sure to impress even the most discerning palate. Now, get back in the kitchen and start cooking, before I come over there and kick your arse!