LE CREUSET BRAISED SHORT RIBS RECIPES

Short ribs

5 pounds bone-in beef short ribs, cut cross-wise into 2-inch pieces

Kosher salt

Freshly ground black pepper

3 tablespoons olive oil

3 medium onions, chopped

3 medium carrots, chopped

2 celery stalks, chopped

3 tablespoons all-purpose flour

1 tablespoon tomato paste

1 bottle dry red wine (preferably cabernet sauvignon)

10 sprigs flat-leaf parsley

8 sprigs thyme

4 sprigs oregano

2 sprigs rosemary

2 fresh or dried bay leaves

2 heads of garlic, halved cross-wise

4 cups beef stock

Mashed potatoes

3 pounds Yukon gold potatoes

1/2 cup heavy cream or whole milk, plus more if needed

3 tablespoons unsalted butter

4 tablespoons shredded Parmesan cheese

4 tablespoons creme fraiche

Kosher salt

Freshly ground black pepper

Freshly chopped chives

Gremolata garnish

Leaves from one bunch flat-leaf parsley

Zest from 1 lemon, zested into long strips

Kosher salt

Freshly ground black pepper

Provided by LECREUSET.COM

Cook Time 2 hours 30 minutes

Yield 6-8

Number Of Ingredients 1

• Ingredients

3 pounds beef short ribs

1/2 cup Momofuku Soy Sauce

2 tablespoons sugar

1/2 cup sake

5 tablespoons Momofuku Spicy Seasoned Salt

1/4 cup apple juice

6–8 cloves garlic, roughly chopped or blended

1-inch piece of ginger, chopped

1 pound carrots, halved and cut into 1-inch strips

2 yellow onions, quartered and separated

1 pound Yukon gold potatoes, quartered

1 cup rice cakes

Steamed rice

Scallions, roughly chopped

Sesame seeds

Provided by LECREUSET.COM

Yield 4-6

• Ingredients