Succulent Boneless Short Rib Pot Roast
Indulge in a rich and tender pot roast that showcases the exceptional flavors of boneless short ribs, masterfully prepared by Chef Suzanne Tracht of Jar restaurant. This recipe transforms denuded short ribs into a melt-in-your-mouth dish that's perfect for family gatherings or special occasions. The beef is braised slowly with aromatic vegetables and a touch of sherry, creating a deeply satisfying flavor profile. Complement this hearty meal with caramelized onions, roasted carrots, and a creamy horseradish sauce for a well-rounded dining experience. Each bite promises a taste of comfort that warms the heart. Allow yourself ample time for preparation and serving, especially if you choose to include the delightful side dishes.
N/A
Servings
500
Calories
30
Ingredients
Ingredients
Canola oil
3 tablespoons (For searing beef and sautéing vegetables)
Kosher salt
1 1/2 teaspoons (Seasoning for beef and caramelized onions)
Boneless short ribs
3-5 pounds (Sear until browned)
Carrots
3 (Peeled and chopped for braising)
Onion
1 medium (Coarsely chopped for braising)
Celery
3 stalks (Coarsely chopped for braising)
Leek
1 (White and light-green parts coarsely chopped)
Garlic
1/2 bulb (Cloves smashed but unpeeled)
Bay leaf
1 (For flavoring)
Sherry wine
1 cup (For deglazing and braising)
Chicken stock
3-4 cups (To cover the beef)
Parsley
2 tablespoons (Finely chopped for garnish)
Canola oil (for caramelized onions)
4 tablespoons (For cooking onions)
Onions (for caramelized onions)
2 large (Cut into medium-sized rings)
Salt (for caramelized onions)
1/2 teaspoon (For seasoning)
Black pepper (for caramelized onions)
to taste (For seasoning)
Canola oil (for roasted carrots)
3 tablespoons (For cooking carrots)
Carrots (for roasting)
8 medium (Trimmed and peeled)
Fresh thyme leaves (optional)
1 pinch (For seasoning)
Salt (for roasted carrots)
1/4 teaspoon (For seasoning)
Black pepper (for roasted carrots)
to taste (For seasoning)
Sour cream
2 cups (For creamy horseradish sauce)
Freshly grated horseradish
1 tablespoon (For flavor)
Prepared horseradish
1 tablespoon (For flavor)
Kosher salt (for creamy horseradish sauce)
1 teaspoon (For flavor)
Ground black pepper (for creamy horseradish sauce)
1 teaspoon (For flavor)
Heavy cream
1 tablespoon (For texture)
Tabasco sauce
1 dash (For spice)
Worcestershire sauce
1 dash (For depth of flavor)
Lemon
1/4 (Juice of for flavor)
Instructions
1
1. Preheat your oven to 375 degrees F, positioning the rack in the lower third.
2
2. Pat the boneless short rib dry with paper towels, then season generously with kosher salt and freshly ground black pepper.
3
3. In a large Dutch oven, heat canola oil over high heat until shimmering. Carefully add the beef and sear for about 3 to 5 minutes on each side until a deep, rich brown crust forms. Remove the beef and set aside.
4
4. Pour the sherry into the pot, scraping the bottom with a wooden spoon to release the flavorful browned bits. Reduce the sherry by half, which should take around 4 minutes.
5
5. Add the carrots, onion, celery, leek, and crushed garlic to the pot. Sauté for about 5 minutes until the vegetables are slightly softened.
6
6. Return the seared beef to the pot along with any accumulated juices, and add the bay leaf. Pour in enough chicken stock to cover the beef by three-quarters.
7
7. Cover the pot with a lid or tightly with foil and transfer it to the preheated oven.
8
8. After 15 minutes, check to make sure the liquid is simmering gently. Adjust the heat if necessary.
9
9. Allow the beef to braise in the oven for 3 hours. Once cooked, let the meat cool in the braising liquid, then degrease it as needed by skimming off the surface fat.
10
10. To serve, place a colander over a large bowl, remove the beef from the liquid, and strain the liquid, pressing down on the solids to extract all juices.
11
11. Return the meat to the strained liquid and reheat gently on the stove.
12
12. Slice the meat into portions and arrange them in shallow bowls. Ladle a generous amount of the braising liquid around each serving and top with caramelized onions and roasted carrots. Finally, garnish with fresh parsley and serve with creamy horseradish sauce on the side.
Nutrition Information
22g
Fat
25g
Carbs
38g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main cut of meat used in this recipe?
The recipe uses 3-5 pounds of boneless short ribs.
Who is the chef behind this pot roast recipe?
This recipe was masterfully prepared by Chef Suzanne Tracht of Jar restaurant.
What is the recommended oven temperature for braising?
The oven should be preheated to 375 degrees F.
How should the oven rack be positioned?
The rack should be positioned in the lower third of the oven.
What should be done to the beef before seasoning?
You should pat the boneless short ribs dry with paper towels.
How long should the beef be seared on each side?
Sear the beef for about 3 to 5 minutes on each side until a deep, rich brown crust forms.
What liquid is used to deglaze the pot?
Sherry wine is used to deglaze the pot and release the flavorful browned bits.
How much should the sherry be reduced?
The sherry should be reduced by half, which takes approximately 4 minutes.
Which aromatic vegetables are added to the braising pot?
The pot includes carrots, onion, celery, leek, and crushed garlic.
How should the garlic be prepared for the braise?
The garlic cloves should be smashed but left unpeeled.
What type of stock is recommended for this beef recipe?
The recipe calls for chicken stock to cover the beef.
How much stock should be added to the pot?
Add enough chicken stock to cover the beef by three-quarters.
How long does the beef need to braise in the oven?
The beef should braise in the oven for a total of 3 hours.
What should you check after 15 minutes of braising?
Check to ensure the liquid is simmering gently and adjust the heat if necessary.
How should the meat be handled after cooking?
Let the meat cool in the braising liquid, then degrease it by skimming off the surface fat.
How is the final braising sauce prepared?
Strain the liquid through a colander into a bowl, pressing on the solids to extract all juices.
What are the suggested side dishes for this meal?
The dish is complemented with caramelized onions and roasted carrots.
What kind of sauce is served on the side?
A creamy horseradish sauce is served on the side.
What are the primary ingredients in the horseradish sauce?
It includes sour cream, fresh and prepared horseradish, heavy cream, Tabasco, Worcestershire sauce, and lemon juice.
How is the dish garnished?
The pot roast is garnished with finely chopped fresh parsley.
What is the calorie count for this recipe?
Each serving contains approximately 500 calories.
How much protein is in one serving?
There are 38 grams of protein per serving.
What is the fat content of this dish?
The dish contains 22 grams of fat.
How many carbohydrates are in a serving?
Each serving contains 25 grams of carbohydrates.
What type of oil is used throughout the recipe?
Canola oil is used for searing the beef, caramelizing onions, and roasting carrots.
What specific herbs are used for the roasted carrots?
A pinch of fresh thyme leaves can be used to season the roasted carrots.
How should the onions be cut for caramelizing?
The onions should be cut into medium-sized rings.
What part of the leek is used in the recipe?
The white and light-green parts are coarsely chopped for the braise.
Is a bay leaf used in this recipe?
Yes, one bay leaf is added to the pot for flavoring during the braising process.
How is the meat presented for serving?
The meat is sliced into portions, arranged in shallow bowls, and surrounded by braising liquid.