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)
- Preheat the combi oven to 350°F, set to combination mode with 30% humidity 🌬️.
- Sear the short ribs in olive oil in a tilt skillet or large pan until browned on all sides. Remove and set aside.
- In the same pan, sauté onions, carrots, celery, and garlic until softened.
- Deglaze with red wine and reduce by half.
- Place ribs and vegetables in deep oven pans, add beef stock, thyme, and bay leaves.
- 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.
- Finish with Gruyère: Uncover for the last 30 minutes, sprinkle Gruyère on top, and allow to melt.
Method 2: Convection Oven (Southbend Convection Ovens)
- Preheat the convection oven to 325°F.
- Follow the searing and sautéing steps as in the combi oven method.
- Transfer everything to a deep roasting pan, cover with foil, and braise in the convection oven for 4 hours until the ribs are tender.
- Uncover, top with Gruyère, and return to the oven for 20 minutes to melt the cheese. 🧀
Method 3: Tilt Skillet (Crown Steam Group)
- Preheat the tilt skillet to medium-high heat.
- Sear the short ribs directly in the skillet until browned. 🔥
- Remove ribs, sauté the vegetables in the same skillet.
- Deglaze with red wine, reduce by half, and add beef stock, thyme, and bay leaves.
- Lower the heat, cover, and simmer the ribs in the skillet for 3-4 hours until tender.
- Stir in Gruyère until melted before serving.
Method 4: Steamer (Crown Steam Group)
- Preheat steamer to 212°F.
- Sear ribs and sauté vegetables as in previous methods.
- Place ribs, vegetables, stock, thyme, and bay leaves in steam-safe pans.
- Cover and steam for 3 hours, until ribs are tender.
- 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):
- Preheat oven to 325°F.
- Sear short ribs in olive oil over medium-high heat until browned. Set aside.
- Sauté onions, carrots, celery, and garlic in the same pan.
- Deglaze with red wine, reduce and add beef stock, thyme, and bay leaf.
- Place the ribs in a baking dish, pour the vegetable-stock mixture over them, and cover tightly with foil.
- Braise for 3 hours until the meat is fork-tender.
- Remove the foil, top it with Gruyère, and return it to the oven uncovered for 15 minutes until the cheese is bubbly and golden. 🧀✨
- 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:
- 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.
- While the potatoes are boiling, heat the cream and milk in a small saucepan over medium heat until warm (do not boil).
- Drain the potatoes and return them to the pot. Mash them until smooth using a potato masher or ricer.
- Stir in the butter, then gradually mix the warmed milk and cream until the potatoes are creamy.
- Fold in the Gruyère cheese and stir until melted and incorporated—season with salt and pepper to taste.
- 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