Sear, Braise And Glaze Boneless Ribs Recipe

Name: Sear, Braise And Glaze Boneless Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs beef chuck boneless short ribs; 1/4 cup dry rub seasonings, of choice (I used Jamaican Jerk Seasoning); Braising; 1 tablespoon olive oil; 1 onion, rough chopped; 2 -4 garlic cloves, minced; 1 celery, rough chopped; 1 carrot, rough chopped; 2 cups mushrooms, wiped clean; 2 tablespoons tomato paste; salt and pepper, to taste; 1 cup hot beef broth; 1 -2 cup guinness beer; 3 sprigs fresh herbs, like thyme, oregano, lovage, parsley, bay leaf; Glaze; 2 tablespoons Dijon mustard; 2 tablespoons honey; 2 tablespoons Worcestershire sauce

Servings: persons

2 lbs beef chuck boneless short ribs
1/4 cup dry rub seasonings, of choice (I used Jamaican Jerk Seasoning)
Braising
1 tablespoon olive oil
1 onion, rough chopped
2 -4 garlic cloves, minced
1 celery, rough chopped
1 carrot, rough chopped
2 cups mushrooms, wiped clean
2 tablespoons tomato paste
salt and pepper, to taste
1 cup hot beef broth
1 -2 cup guinness beer
3 sprigs fresh herbs, like thyme, oregano, lovage, parsley, bay leaf
Glaze
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons Worcestershire sauce

1
SEASON:.
2
Generously season the meat with the dry rub. Place in a ziplock bag and refrigerate over night.
3
SEAR:.
4
Seared on searing element but you can sear over Medium high direct heat. Just to brown, char, mark the meat. Remove to plate, set aside.
5
BRAISE:.
6
In a prepared pot over direct heat. I used my trusty cast iron Dutch oven.
7
Pour olive oil or fat of your choice. When hot add mushrooms carrots, onions, celery, of course garlic, and paste.
8
Yes you can use any aromatic vegetables of choice. fennel would be a good choice. You can add potatoes, turnips, parsnips, or celery root for a complete meal. Stir all together.
9
Cook for 5 minutes.
10
I then added hot beef broth bring it to a boil. Then place the ribs in the veggies nice a comfy.
11
Move to indirect heat.
12
Topped with herbs.
13
Pour in more broth or Guinness just to come to top rim of meat to braise.
14
Cover pot with lid, close grill.
15
Cooking till tender about 1 1/2-2 hours.
16
Transfer the ribs to a plate. At this point you can strain liquid and let sit to remove fat. My ribs were lean so I didn`t.
17
GLAZE:.
18
Removed 1/8 cup braising liquid place into a bowl add and stir in glazing ingriednts. Adding more of the braising liquid if needed to make spreadable.
19
Remove meat from pot and place on direct heat.
20
Brush the mixture thinly on the ribs over medium direct heat. About 3 minutes adding more glaze then flip for 3 more minutes. Till sweet, shiny and dark.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 lbs beef chuck boneless short ribs, 1/4 cup dry rub seasonings, of choice (I used Jamaican Jerk Seasoning), Braising, 1 tablespoon olive oil, and more.

Yes, Sear, Braise And Glaze Boneless Ribs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sear, Braise And Glaze Boneless Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions