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Miso Braised Beef Short Rib with Demiglace
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Miso Braised Beef Short Rib with Demiglace

8 godz. 30 minPorcje: 4Nutri-Score C€€€
od @the_boujee.foodie8 importówugotowano 0 razy
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Składniki

4 osoby
  • beef short ribs (bone-in, trimmed of excess fat)Mięso1,5 kg
  • red wine (dry)Napoje500 ml
  • miso paste (red or white miso)Spiżarnia60 g
  • soy sauceSpiżarnia60 ml
  • mirinSpiżarnia60 ml
  • beef stockSpiżarnia700 ml
  • onion (roughly chopped)Warzywa i owoce2 kawałki
  • carrot (roughly chopped)Warzywa i owoce2 kawałki
  • garlic (smashed)Warzywa i owoce6 kawałki
  • ginger (sliced)Warzywa i owoce30 g
  • thyme (sprigs)Przyprawy4 kawałki
  • bay leafPrzyprawy2 kawałki
  • star anisePrzyprawy2 kawałki
  • black pepper (cracked)Przyprawy3 g
  • vegetable oilSpiżarnia30 ml
  • saltPrzyprawy5 g

na porcję

Wartości odżywcze

1080kcal

Węglowodany
15 g
Białko
75 g
Tłuszcz
80 g
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Przybory

  • Garnek żeliwny
  • Patelnia
  • Sito
  • Rondel
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  1. Season and sear the short ribs

    • Pat the beef short ribs dry and season generously with salt and cracked black pepper.
    • Heat the vegetable oil in a Dutch oven over high heat.
    • Sear the short ribs on all sides until deeply browned, then set aside.
    Krok 1

  2. Build the braising base

    • Lower the heat and add the onion, carrot, garlic and ginger to the pot.
    • Cook until softened and fragrant.
    • Stir in the miso paste, soy sauce and mirin and cook for a minute.
    • Add the thyme, bay leaves and star anise.
    Krok 2

  3. Deglaze and braise

    • Pour in the red wine and scrape up the browned bits from the bottom.
    • Let the wine reduce slightly, then add the beef stock.
    • Return the short ribs to the pot, cover and braise low and slow until the meat is soft and tender.
    Krok 3

  4. Strain the braising liquid

    • Carefully lift out the short ribs and keep them warm.
    • Strain the braising liquid through a fine sieve into a saucepan, discarding the solids.
    Krok 4

  5. Reduce into a demiglace

    • Bring the strained liquid to a simmer over medium heat.
    • Reduce until glossy, thickened and intensely flavoured.
    Krok 5

  6. Plate and serve

    • Spoon the demiglace over the tender short ribs.
    • Serve hot with your favourite sides.
    Krok 6
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