How to Properly Sear Meat
If there’s one skill to know when cooking with meat, it’s searing. Searing gives meat that brown, flavorful color, and prepares it for further braising or roasting. “[It’s] a step that is really important in building a robust flavor profile in an end product,” explains “A Chef’s Life” star Vivian Howard. But there’s a few tricks to getting the best sear on your meat every time.
Howard, a chef and restaurant owner based in North Carolina, says to start with your meat at room temperature before you place in the pan to prevent sticking. Season the beef, then place in a pan with a bit of hot oil. After three minutes or so, your meat should have that nice caramel-like sear to it.
Don’t move your meat once you place it in the pan, says Howard, to lock in that nice rich color. To put her technique into practice, try her beef short rib recipe below.
Check your local PBS listings to find out when A Chef’s Life airs in your area.
Beef Short Ribs
Makes 4 servings. Serve with mashed potatoes or buttered egg noodles
3 pounds bone-in short ribs, at room temperature
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
4 medium carrots, finely chopped
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 cups dry red wine
1 cup canned tomato puree
2 to 3 cups beef stock
2 sprigs fresh thyme, 3 inches long each
1 rosemary sprig, 3 inches long
1 bay leaf
2 tablespoons red wine vinegar
2 tablespoons cornstarch dissolved in 2 tablespoons cold water (optional)
Preheat the oven to 275°F.
Pat the ribs dry. Sprinkle all sides of the ribs generously with salt and pepper. Heat a braising pan or wide Dutch oven over medium high heat. Working in batches, add the short ribs in one layer, leaving room between each. Sear the short ribs, turning with tongs, until deeply browned on all sides, about 15 minutes total. Transfer ribs to a bowl.
Add chopped carrots, onion, and garlic to the pot and cook over medium heat, uncovered, stirring occasionally, until softened, about 5 minutes.
Add the wine and scrape the bottom of the pot to loosen any browned bits. Stir in tomato puree and 2 cups of the stock. Drop in the thyme, rosemary, and bay leaf.
Return the ribs and any accumulate juices to the pot. The liquid should come two-thirds of the way up the sides of the ribs, so add more wine if needed. Bring to a boil over medium heat.
Cover tightly and transfer to the oven to braise until the meat is very tender and coming away from the bone, 3 to 4 hours. Alternatively, simmer gently over low heat on top of the stove. (For best flavor, cool, cover, and refrigerate overnight. Discard the layer of fat that solidifies on top of the liquid. Reheat gently before proceeding.)
Remove ribs to a serving bowl with a slotted spoon. Cover with foil to keep warm.
Discard the herb stems and bay leaf. Stir the vinegar into the sauce. For thicker gravy, whisk in the cornstarch slurry mixture and bring to a boil. Season with salt and pepper.
Serve by gently tugging the chunks of meat away from the bone and spooning the sauce over the top.
Credits: Produced by Markay Media/Deep Run Productions; Featuring Vivian Howard; Culinary Producer Sheri Castle; Music by Sara Bell
For more from Vivian Howard, check out these stories below:
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