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Tender, Saucy, and Showing Off
Dinner guests are coming, and the peppercorn-braised short ribs are already done. That’s a very good start. You can make them the day you’re serving them, but they taste even better after a night in the fridge. Reheat the beef, finish the green peppercorn cream sauce, and spoon it over potato purée. The ribs pull apart with a fork, and that sauce is just as good on the potatoes as it is on the beef.
Key Takeaways
- Plan for the dry brine: The beef needs 1–24 hours in the fridge before cooking.
- Even better made ahead: Braise the beef the day before, then reheat it and make the sauce on serving day.
- Keep the peppercorn crust above the broth: Position the ribs peppercorn-side up and pour the broth around them.
- Cook until fork-tender: If the beef still resists when you pull at it with a fork, continue braising.
Table of Contents
Salt Now, Sear Later
Why Dry Brine the Short Ribs?
Dry brining means salting the beef ahead of time, and it does more than season it. The salt draws out a little moisture, dissolves in it, and gradually moves into the meat. It also changes the muscle proteins so they hold on to more moisture during cooking. Resting uncovered in the fridge dries the surface for a better sear.
How much salt? Use approximately ½ tsp kosher salt per pound of boneless beef. For this 4 lb recipe, that’s 2 tsp, spread evenly over all sides. This is a starting amount, since kosher salts vary in crystal size. Taste the finished sauce before adding more salt.
Use a rack and a rimmed baking sheet. The rack lets air circulate underneath the beef, and the baking sheet catches any drips. Leave a little space between the pieces and refrigerate uncovered for 1–24 hours.
Don’t rinse afterward. There’s no need to wash the salt off. If the surface is still damp when you’re ready to cook, blot it with paper towels before adding the peppercorn crust.
Save Some for the Potatoes
Getting the Sauce Right
Skim before adding the cream. Short ribs release fat as they braise. Remove the excess from the strained liquid so it doesn’t end up floating on your finished sauce. If you’ve made the beef ahead, lift off the hardened fat before reheating, saving a little for sautéing the shallot.
Give the slurry time to work. Stir it again before adding it, then add gradually. Bring the sauce to a boil over medium heat and stir for 1 minute before deciding whether it needs more. Stop when it coats a spoon but still pours easily.
Taste for salt last. The braising liquid already contains the beef base, miso, and seasoned broth. Finish the sauce before deciding whether it needs another pinch.
Even Better the Next Day
This is how I like to make short ribs for company. The beef is better the next day, and getting the braising out of the way means there’s much less to do before everyone arrives.
Braise the ribs until tender, then refrigerate them with their braising liquid in shallow containers within 2 hours of cooking. Save the final sauce step for the next day.
Before dinner, preheat the oven to 325°F (165°C). Remove the hardened fat from the chilled braising liquid, saving a little for sautéing the shallot. Transfer the beef and its braising liquid to an oven-safe pan, keeping the peppercorn-crusted sides facing up and above the liquid. Cover and reheat until the beef reaches 165°F (74°C). Lift out the beef and keep it covered while you strain the liquid and make the peppercorn cream sauce as directed.
Keep leftovers in airtight containers in the fridge and use within 3–4 days of braising the beef, counting the make-ahead day.
The Perfect Pairings
Start with Caviar Pie. Make it the day before, too, since it needs a 12-hour chill. Add the caviar before serving and put it out while you finish dinner. No fighting the short ribs for oven space. For the main course, spoon the beef and sauce over Potato Purée and serve Arugula Fennel Salad alongside. Passion Fruit Caramel Panna Cotta is an excellent dessert pick for this menu. The passion fruit is tart, and you can have the whole thing waiting in the fridge. Make it the day before so it has plenty of time to set.
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Frequently Asked Questions
For an alcohol-free option, try beef broth in place of the cognac: ½ cup for the braise and 2 tbsp for the sauce. The beef, Dijon, and peppercorns will still give the sauce plenty of flavor.
If the meat is still firm and difficult to pull apart at the end of the cooking time, it may need longer in the oven. Check that there’s still liquid in the pan, cover, and continue braising until a fork goes in easily. The size and thickness of the ribs can change how long that takes.
It has a definite peppery bite. The green peppercorns in brine are milder than dried black peppercorns, but the mixed peppercorns on the beef also season the braising liquid used in the sauce. For less pepper, use ¼ cup of mixed peppercorns, the lower end of the recipe’s range.
After adding the slurry, bring the sauce to a boil over medium heat and cook for 1 minute, stirring. Give the cornstarch time to thicken before adding more. Avoid prolonged boiling.
If the sauce is too thick, stir in a small splash of water or broth, then check the consistency again. It should coat a spoon and still pour easily.
I use 365 Organic Miso Base, Original. Add it to the braise with the Dijon, tomato paste, and beef base.
Keep leftovers in airtight containers in the fridge and use within 3–4 days of braising the beef, counting the make-ahead day. Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. Reheat the beef to 165°F (74°C).
Equipment
- Large oven-safe braising pan with lid
- tongs
- fine mesh strainer
- heatproof bowl
- whisk
Ingredients
- 4 lb boneless beef short ribs
- 2 tsp kosher salt, Use approximately ½ tsp kosher salt per pound of boneless beef, spread evenly over all sides.
- ¼–⅓ cup mixed peppercorns, coarsely ground, divided between crusting and braising
- 1 onion, chopped
- 4 shallots, 3 roughly chopped for the braise and 1 finely diced for the sauce
- 5 garlic cloves
- 1 tbsp white miso
- 3 tbsp dijon mustard, divided: 2 tbsp for the braise and 1 tbsp for the sauce
- 2 tbsp tomato paste
- 1 tbsp better than bouillon beef base
- 5 fl oz cognac, divided: 4 fl oz for the braise and 1 fl oz for the sauce
- 5 cups beef bone broth or stock, enough to leave the peppercorn crust above the liquid
- 2 rosemary sprigs
- ¼ cup green peppercorns in brine, drained
- ¾ cup heavy cream
- 1 tsp worcestershire sauce
- Freshly cracked black pepper, to taste
- 1½ tbsp cornstarch, mixed with 3 tbsp cold water
- Potato purée, for serving
- Chives, finely chopped, for serving
Instructions
- Dry Brine: Season all sides of the short ribs evenly with the kosher salt. Place on a wire rack over a rimmed baking sheet and refrigerate uncovered for 1–24 hours. Remove from the refrigerator 30 minutes before searing. Do not rinse; blot any surface moisture before adding the peppercorn crust.4 lb boneless beef short ribs, 2 tsp kosher salt
- Sear: Preheat the oven to 375°F (190°C). Press the coarsely ground mixed peppercorns onto one side of each short rib, reserving the remaining peppercorns for the braise. Heat a braising pan over medium heat for 5 minutes. Sear the short ribs until deeply browned on all sides, working in batches as needed and adjusting the heat to prevent the peppercorns from burning. Transfer to a plate.¼–⅓ cup mixed peppercorns
- Cook the Aromatics: Add the onion, 3 roughly chopped shallots, and garlic to the fat in the pan. Sauté over medium heat for 7–8 minutes, until golden. Stir in the miso, 2 tbsp dijon, tomato paste, beef base, and remaining mixed peppercorns. Remove the pan from the heat and add 4 fl oz cognac. Return to the heat and scrape up the browned bits from the bottom.1 onion, 3 shallots, 5 garlic cloves, 1 tbsp white miso, 2 tbsp dijon mustard, 2 tbsp tomato paste, 1 tbsp better than bouillon beef base, 4 fl oz cognac
- Braise: Return the short ribs to the pan with the peppercorn-crusted sides facing up. Carefully pour the broth around the meat, keeping the crust above the liquid so the peppercorns don’t wash away. Add the rosemary and bring to a simmer. Cover and bake at 375°F (190°C) for 30 minutes. Reduce the temperature to 325°F (165°C) and braise for another 2 hours, or until the meat pulls apart easily with a fork.5 cups beef bone broth or stock, 2 rosemary sprigs
- Finish the Sauce: Transfer the beef to a plate and keep warm. Strain the braising liquid into a heatproof bowl, pressing on the vegetables to extract the liquid. Reserve a little of the fat for sautéing and skim excess fat from the liquid. Add the reserved fat and finely diced shallot to the braising pan. Sauté over medium heat until softened. Add the drained green peppercorns and remaining 1 tbsp dijon. Remove from the heat and add the remaining 1 fl oz cognac. Return to the heat and cook for 2–3 minutes. Pour in the strained braising liquid and bring to a low simmer. Stir in the cream, worcestershire sauce, and cracked black pepper. Simmer for 1–2 minutes. Mix the cornstarch with 3 tbsp cold water until smooth. Gradually whisk the slurry into the sauce, adding only as much as needed. Bring to a boil over medium heat and cook for 1 minute, stirring constantly. Taste and adjust the salt.1 shallots, 1 tbsp dijon mustard, 1 fl oz cognac, ¾ cup heavy cream, 1 tsp worcestershire sauce, Freshly cracked black pepper, 1½ tbsp cornstarch, ¼ cup green peppercorns in brine
- Serve: Spoon the short ribs over potato purée, top with the peppercorn cream sauce, and finish with chives.Chives, Potato purée
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
