Description
Succulent short ribs braised in butter, finished with a rich egg yolk garnish for a luxurious twist.
Ingredients
Scale
- 4 pounds beef short ribs
- 1 cup unsalted butter
- 2 onions, chopped
- 4 carrots, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 4 egg yolks
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 300°F (150°C).
- In a large Dutch oven, melt the butter over medium heat. Add the short ribs and sear until browned on all sides.
- Remove the ribs and set them aside. Add onions, carrots, and garlic to the pot and sauté until soft.
- Return the short ribs to the pot and pour in the beef broth and red wine.
- Bring the mixture to a boil, then cover and transfer to the oven. Braise for 3 hours or until the meat is tender.
- Remove from oven, let cool slightly, then skim the fat off the surface.
- Serve the short ribs topped with egg yolks for garnish.
Notes
- This dish pairs well with mashed potatoes or polenta.
- For a richer flavor, consider adding herbs like thyme or rosemary during the braising process.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 rib with sauce and egg yolk
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 2g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg