Indulge your senses with this decadent recipe for Brown Sugar Glazed Short Ribs, perfectly complemented by a vibrant beet puree. Fall-apart tender short ribs, slow-cooked to perfection, are generously coated in a rich, sticky brown sugar glaze that’s both sweet and savory. The earthy sweetness of the beets provides a beautiful counterpoint, creating a harmonious balance of flavors and textures. This isn't your average weeknight meal; it's an experience designed to elevate your dining to a new level of comfort and sophistication, perfect for a special occasion or a truly memorable Sunday supper.
This recipe combines classic techniques with innovative flavor pairings, resulting in a dish that's as visually stunning as it is delicious. Forget complicated culinary techniques – this recipe is surprisingly straightforward, focusing on quality ingredients and careful execution. Ready to transform your kitchen into a culinary haven? Let's dive into the step-by-step instructions and create this unforgettable meal together.
Tools Needed
- Dutch oven
- baking sheet
- blender
- waffle maker
Ingredients
Step-by-Step Instructions
Step 1. Braising the Short Ribs
- Sear short ribs in oil until browned on all sides.
- Add onions, carrots, and celery to the Dutch oven.
- Pour in chicken stock, bring to a boil.
- Add short ribs, garlic cloves, sage, thyme, and oregano to the pot.
- Simmer for 4 hours on medium heat with the lid on.
- Add red wine after 3/4 of the cooking time.
Step 2. Preparing the Beet Puree
- Prepare beet puree by blending pre-cooked beets, tahini, cannellini beans, lemon juice, garlic salt, and pepper.
Step 3. Glazing and Finishing the Short Ribs
- Remove short ribs from Dutch oven, top with brown sugar.
- Broil for 2-3 minutes until brown sugar is melted and crackling.
Step 4. Plating and Serving
- Steam or blanch green beans until tender-crisp.
- Plate short ribs over beet puree, serve with smashed potatoes and green beans.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- Prepare and freeze chopped vegetables ahead of time for easier cooking.
- Use fresh herbs for enhanced flavor.
- Pre-cooked beets from the grocery store are a convenient time saver.
Nutrition
- N/A
FAQs
1. Can I make the short ribs and beet puree ahead of time?
Absolutely! The short ribs can be made a day or two in advance and reheated. The beet puree also keeps well in the refrigerator for several days.
2. What can I substitute for the brown sugar?
You can try using coconut sugar or maple syrup for a slightly different flavor profile, but brown sugar provides the best depth of flavor for this recipe.
This Brown Sugar Glazed Short Ribs recipe with Beet Puree is a testament to the power of simple ingredients transformed into a truly special meal. The combination of rich, tender meat and earthy sweetness creates a dish that's both satisfying and unforgettable. Enjoy the fruits of your labor – and the compliments that are sure to follow!