Braised Beef Short Rib

The ultimate hybrid recipe features tender beef braised in red wine, finished with a sticky, smoky dark chocolate BBQ glaze. This restaurant-style technique ensures the meat is fall-off-the-bone tender with a complex, glossy bark.

📝 Ingredients

• 2 kg beef short ribs (Bone-in, English Cut)
• 1 tbsp salt
• 2 tbsp olive oil (extra virgin)
• 2 large onions (sliced)
• 2 large carrots (roughly chopped)
• 2 celery sticks (roughly chopped)
• 1 head garlic (halved horizontally)
• 50 g tomato paste
• 750 ml dry red wine
• 2 liters beef stock
• 5 bay leaves (Optional)
• 4 grams ground coriander (Optional)
• 225 g Tomato Ketchup
• 90 g Kecap Manis (Indonesian Sweet Soy)
• 50 g Dark Soy Sauce
• 50 g Brown Sugar
• 25 g Dark Chocolate (70% Cocoa Solids)
• 25 g Worcestershire Sauce
• 5 g Liquid Smoke
• 5 g Tabasco Sauce
• 4 g Garlic Powder
• 4 g Ginger Powder

👨‍🍳 Instructions

1. 1Preheat oven to 150°C (300°F).
2. 2Season ribs with salt. Heat oil in a heavy pot over high heat. Brown ribs aggressively on all sides (3–4 min). Remove and set aside.
3. 3Sauté onion in the same pot (medium heat) until soft. Add carrot, celery, and garlic. Cook 2 mins. Stir in tomato paste, cook 1 min.
4. 4Add wine and boil rapidly until it becomes a thick syrup (reduces by 90%). Do not skip this step.
5. 5Return beef to pot. Add stock, bay leaves, and coriander. Liquid should almost cover meat.
6. 6Cover with parchment paper and lid. Braise in oven for 3.5 – 4 hours until meat is fork-tender.
7. 7Make Glaze: Meanwhile, whisk all glaze ingredients (except chocolate) in a small saucepan. Simmer 2 mins. Remove from heat and whisk in chocolate until glossy.
8. 8Strain Sauce: Remove ribs carefully. Strain liquid into a jug (discard veggies). Skim off the oil layer. Pour sauce back into pot and simmer until reduced by half. Thicken with cornstarch if needed.
9. 9Glaze & Bake: Increase oven to 230°C (450°F). Brush ribs generously with Chocolate Glaze. Bake 5–8 mins until sticky and charred. Serve with the reduction sauce.