Peppercorn-Braised Short Ribs
Boneless short ribs braised with cognac and rosemary until fork-tender, served over potato purée with a green peppercorn cream sauce, Dijon, and fresh chives.
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
Plan Ahead: These short ribs can be made the same day, but they taste even better the next day. For the best flavor, dry brine the beef for 1–24 hours, then braise it the day before serving. Refrigerate the cooked beef with its braising liquid in shallow containers within 2 hours. On serving day, reheat the beef and make the peppercorn cream sauce.
If making ahead: Stop here once the beef is tender. Refrigerate it with its braising liquid in shallow containers within 2 hours.On serving day, remove the hardened fat, saving a little for sautéing the shallot. Place the beef and braising liquid in an oven-safe pan, keeping the peppercorn-crusted sides up and above the liquid. Cover and reheat at 325°F (165°C) until the beef reaches 165°F (74°C). Continue with straining the liquid and making the sauce.If serving the same day: Continue directly to the next step.
Nutrition
Calories: 758kcal, Carbohydrates: 11g, Protein: 67g, Fat: 42g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 16g, Trans Fat: 0.002g, Cholesterol: 212mg, Sodium: 1768mg, Potassium: 1288mg, Fiber: 2g, Sugar: 4g, Vitamin A: 560IU, Vitamin C: 5mg, Calcium: 71mg, Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.