Introduction
Embark on a culinary journey with our “Braised Short Ribs with Potatoes and Apples” recipe, inspired by risotto’s comforting texture. This hearty dish marries the richness of beef short ribs with the sweet tanginess of apples and the earthy notes of potatoes in a harmonious symphony.
Tips for this Recipe
For an exceptional braise, patience is key. Let your short ribs simmer gently to achieve tender meat and rich flavors that infuse the surrounding vegetables. Use a stainless steel Dutch oven or casserole dish for even cooking and optimal heat distribution.
Why You Will Love This Recipe
Our braised short ribs are not just a feast for the taste buds; they’re an ode to family traditions, promising warmth and satisfaction with every bite. The interplay of robust beef with subtly sweet apple notes ensures this dish will become a cherished favorite in your home.
Ingredients
- 6 (10-ounce) bone-in beef short ribs
- 1 teaspoon fine sea salt
- 1/2 cup olive oil
- 3 medium onions, cut into large dice
- 1 head garlic, peeled and cloves left whole
- 3 medium carrots, peeled and cut into large dice
- 3 medium celery stalks, cut into large dice
- 2 medium Granny Smith apples, peeled, cored, and cut into large dice
- 2 cups dry red wine
- 8 ounces strained tomato purée
- 10 cups chicken stock or low-sodium chicken broth
- 1/4 teaspoon freshly ground black pepper
- 4 whole dried bay leaves
- 2 large Yukon Gold potatoes, peeled and cut into small dice
- 2 large Granny Smith apples, peeled, cored, and cut into small dice
- 2 tablespoons unsalted butter
- 1 medium onion, cut into small dice
- 4 cloves garlic, minced
- 1/2 cup crisp, dry white wine
- 1/2 cup chicken stock or low-sodium chicken broth
- 2 ounces Parmesan cheese, finely grated (about 1/2 cup)
- Juice of 1/2 lemon
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Advised Equipment
- Stainless Steel Dutch Oven
- Heavy Duty Chef’s Knife
- Mandoline Slicer or Vegetable Chopper
- Cutting Board
- Kitchen Scale (Optional)
- Digital Instant-Read Thermometer
- Casserole Dish or Baking Pan
- Mandoline Peeler
- Colander or Strainer (Optional for washing produce)
- Stirring Spoon with a Silicone Coating
History of the Recipe
Braised short rib dishes have roots that delve deep into culinary history, symbolizing a bridge between simple sustenance and gourmet cuisine. This recipe pays homage to those traditions while embracing modern techniques for an elevated experience.
Fun Facts About This Recipe
Did you know that braising is a time-honored method of cooking, especially suitable for tougher cuts of meat like short ribs? It’s a testament to the adage ‘good things come to those who wait’, as this dish improves with slow simmering. The use of apples and potatoes adds an interesting twist from traditional braises, making it uniquely delectable.