Braised Angus Beef Short Rib Recipe

Prepare the Short Ribs

Preheat the oven to 325°F (165°C). Season the short ribs with salt and pepper.

Sear the Ribs

In a large oven-safe pot, heat olive oil over medium-high heat. Add the short ribs and sear on all sides until browned. Remove and set aside.

Sauté Vegetables

In the same pot, add onions, carrots, and celery. Sauté for about 5 minutes until softened. Add garlic and sauté for another 1-2 minutes.

Deglaze with Cognac

Pour in the cognac, scraping the bottom of the pot to deglaze. Allow it to cook for a couple of minutes.

Add Broth and Ribs

Return the short ribs to the pot and add beef broth. Bring to a simmer.

Braise

Cover the pot and transfer it to the preheated oven. Braise for about 3 hours until the meat is tender.

Prepare the Sauce

Once done, remove the short ribs and strain the liquid. Add whole peppercorns and reduce on medium heat until thickened. Stir in butter.

Serve

Serve the short ribs over broccoli and cauliflower puree, drizzled with the cognac peppercorn sauce.