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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 229.0
  • Total Fat: 13.6 g
  • Cholesterol: 51.3 mg
  • Sodium: 934.6 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 0.1 g
  • Protein: 12.6 g

View full nutritional breakdown of Braised Short Ribs calories by ingredient
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Braised Short Ribs

Submitted by: GCVEGAS
Braised Short Ribs

Introduction

Claire Robinson's recipe.
The carb count is probably high as the wine is reduced by half in the cooking process to compensate for my use I have indicated 8 servings, while I expect to get 4 from 4 short ribs.
Claire Robinson's recipe.
The carb count is probably high as the wine is reduced by half in the cooking process to compensate for my use I have indicated 8 servings, while I expect to get 4 from 4 short ribs.

Number of Servings: 8

Ingredients

    4 Beef short rib, 16 oz
    Kosher Salt, 1 tsp
    Pepper, black, 1 tsp
    Unsalted Butter (1 tbsp),
    Beef stock 4 cup
    Garlic, 4 clove
    Red Wine 1 bottle

Directions

Preheat oven to 325 degrees F.
Pat ribs dry with paper towels and season with salt and pepper on all sides.
Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user GCVEGAS.






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