Pastrami Inspired Braised Short Rib by Chefnoorboereboom

Ingredients

• 4 short ribs
• 1 spice brine
• 1 onion, caramelized
• 1 leek, chopped
• 1 carrot, chopped
• 1 cup red wine
• 2 cups beef stock
• 2 tbsp coarse spice mix
• 1 lb potatoes, for puree
• 1 tbsp vinegar
• 1 tbsp chives, chopped

Instructions

1. Brine short ribs in spice brine for 12 hours.
2. Preheat oven to 300°F (150°C).
3. In a Dutch oven or oven-safe pot, caramelize the onion, leek, and carrot over medium heat for about 10 minutes.
4. Deglaze the pot with red wine, scraping up any browned bits.
5. Add beef stock and bring to a simmer
6. Rub the brined short ribs with the coarse spice mix
7. Place the seasoned short ribs into the braising liquid.
8. Cover the pot and braise in the preheated oven for 4 hours, or until the meat is very tender and the internal temperature reaches 200°F (93°C).
9. Remove short ribs from the pot and set aside.
10. Strain the braising liquid, discard solids.
11. Return the braising liquid to the pot and simmer over medium heat to reduce and thicken into a sauce, about 15-20 minutes.
12. Stir in a splash of vinegar to sharpen the sauce's flavor.
13. While sauce reduces, prepare a smooth potato puree.
14. Serve braised short ribs with potato puree, spoon sauce over the top, and garnish with chives.