Ingredients
Searing the Meat
- 3 tablespoons butter, room temp
- 2 shallots thinly sliced
- 2 garlic cloves, minced
- 4 pounds short ribs
- salt
- black pepper
Braising
- 4 tablespoons honey
- 3 tablespoons melted butter
- 2 tablespoons miso
- 1 cup Porter (or stout)
- 2 cups beef broth
- Fresh rosemary and sage
- 2 large leeks, chopped, greens included, and washed well
Instructions
- Preheat oven to 350 degrees.
- Pat the meat dry and sprinkle well with salt and pepper. Let the meat rest for 10 minutes and just come to room temperature
- Heat butter garlic, and shallots in a large cast iron Dutch oven. Sear meat on all sides in the butter.
- In a large bowl, whisk together the braising ingredients (except the leeks and herbs)
- Once the meat is browned on all sides, add the leeks and braising liquid and bring it to a simmer.
- Nestle the meat in, ensuring it is all submerged in the liquid.
- Add in the herbs.
- Cover and braise for 3 hours in the oven until vegetables are tender and meat shreds easily with a fork.
- Serve however you’d like, but I highly recommend serving over white grits cooked with cheddar cheese.
