Braised Short Ribs with a Twist

Chef Brainy
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.


  • 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)


  1. 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!
  2. Season the short ribs with salt and black pepper. Don't just stand there, get a move on!
  3. 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.
  4. 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!
  5. 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.
  6. 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!
  7. 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.

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