Fall in Love with Braised Short Ribs: Four Cooking Methods and a Gruyère Twist

Braised Short Ribs with Gruyère: A Fall Favorite 🍂🧀

Inspired by the warming flavors of fall chilies in my previous recipe, I (Chef Arturo) felt the urge to share my second favorite autumn dish—braised short ribs. This dish is rich, comforting, and a perfect companion to the cooler weather. To take it to the next level, I’ve added Gruyère cheese for a savory finish that pairs perfectly with the tender meat. Whether cooking in a commercial kitchen or at home, this dish will impress! Let's explore how to prepare it using four different cooking methods: Combi Oven, Convection Oven, Tilt Skillet, and Steamer. I'll also scale it down for home cooks so you can enjoy it without the heavy-duty equipment. 🍽️🍁

Commercial Recipe: Braised Short Ribs with Gruyère

Ingredients (Serves 20):

• 20 lbs beef short ribs, bone-in 🥩
• 3 large onions, diced 🧅
• 5 large carrots, diced 🥕
• 4 stalks celery, diced
• 1 gallon beef stock 🍖
• 2 cups red wine 🍷
• 10 cloves garlic, minced 🧄
• 4 sprigs thyme 🌿
• 2 bay leaves 🍃
• Salt and pepper to taste 🧂
• 2 lbs Gruyère cheese, grated 🧀
• Olive oil for searing

Method 1: Combi Oven (Invoq Combi Oven)

1. Preheat the combi oven to 350°F, set to combination mode with 30% humidity 🌬️.
2. Sear the short ribs in olive oil in a tilt skillet or large pan until browned on all sides. Remove and set aside.
3. In the same pan, sauté onions, carrots, celery, and garlic until softened.
4. Deglaze with red wine and reduce by half.
5. Place ribs and vegetables in deep oven pans, add beef stock, thyme, and bay leaves.
6. Cover the pans and braise in the combi oven for 3 hours, maintaining 30% humidity. Adding humidity in the combi oven creates a perfect environment to keep the meat tender and juicy while preventing it from drying out during the longer cooking time.
7. Finish with Gruyère: Uncover for the last 30 minutes, sprinkle Gruyère on top, and allow to melt.

Method 2: Convection Oven (Southbend Convection Ovens)

1. Preheat the convection oven to 325°F.
2. Follow the searing and sautéing steps as in the combi oven method.
3. Transfer everything to a deep roasting pan, cover with foil, and braise in the convection oven for 4 hours until the ribs are tender.
4. Uncover, top with Gruyère, and return to the oven for 20 minutes to melt the cheese. 🧀

Method 3: Tilt Skillet (Crown Steam Group)

1. Preheat the tilt skillet to medium-high heat.
2. Sear the short ribs directly in the skillet until browned. 🔥
3. Remove ribs, sauté the vegetables in the same skillet.
4. Deglaze with red wine, reduce by half, and add beef stock, thyme, and bay leaves.
5. Lower the heat, cover, and simmer the ribs in the skillet for 3-4 hours until tender.
6. Stir in Gruyère until melted before serving.

Method 4: Steamer (Crown Steam Group)

1. Preheat steamer to 212°F.
2. Sear ribs and sauté vegetables as in previous methods.
3. Place ribs, vegetables, stock, thyme, and bay leaves in steam-safe pans.
4. Cover and steam for 3 hours, until ribs are tender.
5. Finish with Gruyère: Steam for 5 minutes to melt the cheese.
   
   

Home Recipe: Braised Short Ribs with Gruyère (Serves 4) 🏠

Ingredients:

• 4 lbs. beef short ribs, bone-in 🥩
• 1 onion, diced 🧅
• 2 carrots, diced 🥕
• 2 stalks celery, diced
• 4 cups beef stock 🍖
• ½ cup red wine 🍷
• 3 cloves garlic, minced 🧄
• 1 sprig thyme 🌿
• 1 bay leaf 🍃
• Salt and pepper to taste 🧂
• ½ lb Gruyère cheese, grated 🧀
• Olive oil for searing

Directions (Oven Method):

1. Preheat oven to 325°F.
2. Sear short ribs in olive oil over medium-high heat until browned. Set aside.
3. Sauté onions, carrots, celery, and garlic in the same pan.
4. Deglaze with red wine, reduce and add beef stock, thyme, and bay leaf.
5. Place the ribs in a baking dish, pour the vegetable-stock mixture over them, and cover tightly with foil.
6. Braise for 3 hours until the meat is fork-tender.
7. Remove the foil, top it with Gruyère, and return it to the oven uncovered for 15 minutes until the cheese is bubbly and golden. 🧀✨
8. Serve with mashed potatoes or crusty bread for the ultimate comfort meal.

BONUS! Accompaniment: Creamy Gruyère Mashed Potatoes 🥔🧀

To complement the rich, tender braised short ribs, there's no better side than a velvety bowl of Gruyère Mashed Potatoes. The creamy texture and nutty flavor of Gruyère in the mashed potatoes perfectly enhance the short ribs for an unforgettable meal.

Ingredients (Serves 4):

• 2 lbs Yukon gold potatoes, peeled and quartered 🥔
• ½ cup heavy cream
• ½ cup whole milk
• 4 tbsp butter 🧈
• 1 cup Gruyère cheese, grated 🧀
• Salt and pepper to taste 🧂
• Fresh chives, chopped (optional garnish) 🌿

Instructions:

1. Boil the potatoes: Place the peeled, quartered potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.
2. While the potatoes are boiling, heat the cream and milk in a small saucepan over medium heat until warm (do not boil).
3. Drain the potatoes and return them to the pot. Mash them until smooth using a potato masher or ricer.
4. Stir in the butter, then gradually mix the warmed milk and cream until the potatoes are creamy.
5. Fold in the Gruyère cheese and stir until melted and incorporated—season with salt and pepper to taste.
6. For an extra touch, garnish with fresh chives before serving.

Serving Suggestion:

Serve these creamy Gruyère mashed potatoes alongside the braised short ribs for a decadent meal. The nutty, smooth potatoes soak up the savory juices from the short ribs, making each bite a perfect blend of textures and flavors.

Conclusion:

Braised short ribs with Gruyère is the perfect dish for chilly fall evenings, whether you're preparing it in a commercial kitchen or at home. The slow braise makes the meat melt-in-your-mouth tender, and the Gruyère adds a nutty richness that completes this comforting meal. Try it out this season, and let the cozy flavors warm you up! 🍂🔥

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Cook well!

-Chef Arturo Marchand, CFSP