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Braised Beef Short Ribs with Green Peppercorn Soubise and Short Rib Jus

Recipe Date:
March 4, 2014
Serving Size:
Cook Time:
Imperial (US)
  • Safflower oil, or other neatural high-heat oil for searing beef
  • 2 Beef short ribs, portioned, bone in
  • Kosher or sea salt
  • 4 cups Veal or beef stock, reduced to 1 pt
  • 1 cup Red wine, reduced to 1/2 cup
  • 1/2 Medium yellow onion, large dice
  • 1 Small carrot, 1/2" chunks
  • 1 Stalk celery, 1/2" chunks
  • 1 Clove garlic, lightly crushed
  • 6 Sprigs thyme
  • 1 Small bay leaf
  • 1 tsp Black peppercorns, whole
  • Heavy duty aluminum foil
  • Green Peppercorn Soubise
  • 1/2 Medium yellow onion, julienned and blanched until tender
  • 2 cups Béchamel sauce
  • 1 tsp whole green peppercorns
  • 2 tbsps Unsalted butter, softened
  • 1/4 cup Whole milk, warmed

Beef Short Ribs
Preheat oven to 275ºF. In a small shallow pan, make the bottom of a foil pouch by using a double layer of heavy duty foil. Add to the pan all the prepared vegetables, herbs and peppercorns.

In another pan, add enough oil to cover the bottom. When the oil is hot, and just starting to smoke, add the seasoned beef to sear on all sides. While searing the beef, bring the reduced stock and wine to a boil and set aside. Remove the beef from the pan, blotting away excess oil, and place on top of the vegetables in the foil pouch. Add enough hot stock and wine to come halfway up the side of the beef. Reserve the rest.

Carefully close the foil snugly around the beef, crimping the edges tightly to hold everything in. Cover with foil, but be careful as ingredients are hot. Set on a baking tray and cook in the oven for 1 hour. After the first hour, raise the temperature to 325ºF and continue braising for another 2-1/2 hrs. Remove from oven and allow to rest for 1/2 hour before opening. Remove the beef to a pan and cover to keep moist. Strain the braising liquid and reserve. Discard the vegetables. Reduce the braising liquid to 1/2 cup of jus and adjust the seasoning as needed.

Place the blanched onions in a saucepan with the béchamel, cover tightly and bake at 250-275ºF for about 20 minutes. Remove from the oven and strain. Discard the onions. Finish the sauce by whisking in the butter, milk, and chopped or ground green peppercorns. Adjust the seasoning as needed. Serve bone-in, or remove it and trim away the connective tissue. Season the short ribs again and sear in a hot pan with a little oil to create a crispy crust.

Dress the middle of the plate with a large spoonful, about 1oz, of hot green peppercorn soubise. Place the crispy short rib on top of the soubise and spoon a little of the jus over the beef and around the soubise. Serve with fresh spring vegetables like English peas or grilled asparagus and morels, and don’t forget the Zin! Enjoy!