Beef Short Rib
Slow braised beef short rib, served with a rich sauce, vegetables, and starch.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Badgers
Braising, a cornerstone of French cuisine, has been utilized for centuries as a method to tenderize tougher cuts of meat. The technique likely evolved as a necessity to make inexpensive cuts palatable and delicious, reflecting resourcefulness and culinary ingenuity. Beef short ribs, although now a desirable cut, were once considered less desirable, perfectly suited for this slow-cooking method. Over time, refined sauces and accompaniments elevated the braised short rib into a sophisticated dish.
Braised short ribs, while enjoyed globally, often represents a comforting and celebratory meal, adapted to local ingredients and preferences. It's a dish often associated with family gatherings and special occasions.
Comfort Food Staple
In many cultures, slow-cooked, tender meats are considered comfort food, evoking feelings of warmth, nostalgia, and home-cooked goodness. Braised short ribs perfectly fit this description.
Elevated Casual Dining
While braising itself is a traditional technique, the presentation and refined flavors of slow-braised short ribs have made it a popular dish in upscale restaurants, demonstrating the versatility of the dish.
The dish offers a deep, savory, and rich flavor profile, balanced by the sweetness of vegetables and the heartiness of the meat itself.
The primary flavor is the deeply savory and umami taste of the beef, enhanced by the Maillard reaction during searing and the long braising process. The rich sauce typically incorporates red wine, beef stock, herbs like thyme and rosemary, and aromatics like onions, garlic, and carrots, lending complexity and depth. The vegetables, such as carrots, celery, and potatoes, contribute sweetness and earthiness, while the starch element, such as mashed potatoes or polenta, adds a creamy or comforting texture.
Sear for Maximum Flavor
Searing the short ribs before braising is crucial for developing a deep, rich flavor. Don't overcrowd the pan and ensure a good crust forms on all sides.
Low and Slow is Key
Braising at a low temperature for a long period allows the collagen in the short ribs to break down, resulting in incredibly tender meat. Be patient!
Reduce the Sauce
After braising, remove the short ribs and vegetables and reduce the braising liquid on the stovetop to concentrate the flavors and create a luscious sauce.
Explore additional Modern Cuisine dishes and restaurants
Explore Modern CuisineDiscover top dining spots and culinary experiences in Durban.
Explore DurbanLearn more about the food culture, restaurant scene, and culinary heritage of South Africa.
Explore South Africa