Spicy, Braised Short Ribs with Yukon Golds

Written By Andrea Niederer

Inspired by Alison Roman’s “Nothing Fancy” cookbook.

We love the flavors here, spiced and more citrus-y vs. red-wine and tomato-y like we typically see for braised short rib recipes. Delicious for a new, short rib experience!

Ingredients:

3 - 5 lbs BRB English cut short ribs

Kosher salt and freshly ground black pepper

2 tablespoons of vegetable, grapeseed or coconut oil

1 1/2 lbs Yukon Gold potatoes, quartered lengthwise

2 small yellow onions, quartered

6 garlic cloves, thinly sliced

1 teaspoon crushed red pepper flakes, plus more for serving

2 tablespoons cumin seeds

2 tablespoons fennel seeds

1 tablespoon coriander seeds

1/2 teaspoon ground cinnamon

2 tablespoons tomato paste

1/2 cup white wine vinegar

3 cups beef or chick broth or water

1 lemon, seeds removed, finely diced

Directions:

  • Season the short ribs with salt and lots of pepper and hour or so beforehand.

  • Preheat the oven to 300 F

  • Heat the oil in a large (at least 8 quart) Dutch oven over medium heat. Working in batches, sear the short ribs until deeply golden brown on all sides. (About 5 minutes on top and bottom and 2 minutes on sides) Using tongs, transfer the short ribs to a large serving platter or rimmed baking sheet.

  • Carefully (becuz the pot is hot) drain excess fat from the pot, leaving behind about 3 tablespoons of fat and any of the good bits. Add the potatoes, cut side down, and season with salt and pepper. Cook, without disturbing, until they’re nicely browned on one side, about 5 minutes. Give them a stir and continue to cook until browned a little more evenly. Using a slotted spoon, transfer the potatoes to the tray with the meat, leaving any bits and fat behind.

  • Add the onion and garlic to the pot and season with salt and pepper. Cook, stirring occasionally, until the onions have nice golden brown color, 5 to 8 minutes. Add the red pepper flakes, cumin seeds, fennel seeds, coriander seeds and the cinnamon, stirring to coat and toast the spices.

  • Add the tomato paste and cook, stirring constantly, until it’s started to caramelize on the bottom of the pot (adjust the heat as needed to make sure it doesn’t burn before it carmelizes), about 2 minutes. Add the vinegar, broth, and half the diced lemon and bring to a simmer, scraping up all the bits on the bottom of the pot.

  • Return the short ribs and potatoes to the pot, nestling everything in. Make sure the short ribs are submerged even if the potatoes are not. Cover and place the pot in the oven to roast until the short ribs are falling-off-the-bone tender and the potatoes are creamy and super tender. About 2 1/2 to 3 hours.

  • Increase the oven temperature to 425 F and remove the lid. Continue to cook until the short ribs and any potatoes on top are browned and starting to crisp, and the liquid has reduced to a very nice, rich sauce, 25 minutes.

  • Scatter the meat and potatoes with the remaining lemon before serving. Add an additional garnish such as parsley or cilantro if inclined. Enjoy!

Andrea Niederer
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