The Best Beef Short Ribs Ever

Summary by Krater

The video demonstrates how to make braised short ribs served with polenta and topped with gremolata. It covers meat selection, vegetable preparation, braising with red wine and beef stock, making a gremolata from chives, lemon zest, and horseradish, and preparing a simple polenta.

From the video

Answers: How do you make restaurant-quality braised short ribs with polenta and gremolata?

• braised short ribs
• making gremolata
• making polenta
• red wine reduction for braising
• meat selection for short ribs

Ingredients

• medium yellow onion
• 2 medium carrots
• 4 ribs celery
• 1 whole head garlic
• 6 large short ribs
• kosher salt
• black pepper
• all-purpose flour
• high-heat oil
• 1 bottle red wine
• 3 tablespoons tomato paste
• 1 tablespoon sugar
• 1 quart beef stock
• 1/2 cup shiraz dashi
• thyme
• 1 bay leaf
• 1 tablespoon whole black peppercorns
• chives
• 3 lemons
• horseradish
• 1 quart chicken stock
• 1 cup polenta
• 1/2 cup pecorino cheese
• unsalted butter
• 1 tablespoon orange juice
• 1 tablespoon orange zest
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon honey

What it concludes

• Selecting short ribs with a high meat-to-bone ratio and good marbling is crucial for the best result.
• Braising the short ribs at 300 degrees F for 2.5 to 3 hours in the oven makes the meat extremely tender.
• Adding gremolata on top of the short rib cuts through the richness and adds brightness and depth to the dish.