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–+ servings
savory glazed short ribs

Carrot-Ginger Glazed Short Ribs with Greens

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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 30 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 large Dutch oven
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Chef's knife
  • 1 Cutting board
  • 1 peeler
  • 1 set of measuring cups and spoons

Ingredients
  

  • 4 pound beef short ribs
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cup beef broth
  • 1 cup carrot juice
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoon ginger grated
  • 4 clove garlic minced
  • 1 tablespoon rice vinegar
  • 1 bunch collard greens chopped
  • 1 tablespoon sesame oil

Instructions
 

  • Preheat the oven to 325°F (165°C).
  • Season the short ribs with salt and pepper.
  • Heat olive oil in a large Dutch oven over medium-high heat.
  • Brown the short ribs on all sides, then remove and set aside.
  • In the same pot, add beef broth, carrot juice, soy sauce, honey, grated ginger, and minced garlic.
  • Stir the mixture, scraping up any browned bits from the bottom.
  • Bring the mixture to a simmer, then return the short ribs to the pot.
  • Cover and transfer the pot to the oven, cooking for 2.5 hours.
  • Remove the pot from the oven and let it rest for 10 minutes.
  • Meanwhile, heat sesame oil in a pan and sauté collard greens until wilted.
  • Serve the short ribs with the collard greens and drizzle with the glaze.

Notes

For best results, ensure the short ribs are at room temperature before browning to achieve an even sear. If carrot juice is unavailable, you can substitute it with a mix of apple juice and a pinch of ground ginger. Adjust the seasoning of the glaze to your preference by adding more honey for sweetness or soy sauce for a deeper umami flavor.
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