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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 339.9
  • Total Fat: 18.6 g
  • Cholesterol: 54.4 mg
  • Sodium: 255.6 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 22.0 g

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

Submitted by: BETHANNE24
Braised Beef Short Ribs

Introduction

The ultimate Sunday supper. This rich dish is worth every minute of cooking time! The ultimate Sunday supper. This rich dish is worth every minute of cooking time!
Number of Servings: 12

Ingredients

    2-4 T olive oil
    5-6 pounds beef short ribs, trimmed of excess fat
    salt and fresh ground pepper
    large onion coarsely chopped
    2 med carrots chopped
    1 celery rib chopped
    5 garlic coves chopped
    1 T tomato paste
    1 bottle dry red wine - zinfandel or cotes du rhone
    4 cups chicken stock
    2 sprigs thyme
    4 sprigs parsley
    bay leaf
    2T grainy mustard

Directions

Preheat oven to 325

in large heavy oven proof/stove top casserole or roasting pan, heat oil over med high heat. season short ribs with salt and pepper. cook in batches without crowding until nicely browned (about 8 minutes). Transfer to platter

Add onion, carrots and celery. cook until browned. add garlic and tomato paste and cook another minute. Add red wine and reduce by half about 10 minutes. (when you can see the veggies you are almost there). add stock and herbs and bring to a boil. Return short ribs to pan and cover tightly. place pan in oven and braise until tender 2-3 hours. Meat will be falling off the bone. After 15 minutes check to be sure liquid is simmering and reduce oven temp if liquid is boiling. You can keep cooking at this point and try to skim off fat from the liquid after removing the meat but it is easier to cool then refrigerate and remove the fat before reheating.

remove ribs to platter when warm and tender and cover with foil to keep warm. return pan to heat and bring to a boil over high heat. cook until liquid is thick and richly flavored. (about 2 cups) whisk in the mustard and season. May keep in oven for about 20 minutes before serving








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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    I used this on moose ribs which are very difficult to get tender and they turned out amazing. This is my families new favorite meal. It is not a delicacy around our home. - 11/2/10

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  • Incredible!
    1 of 1 people found this review helpful
    this was so good and so yummy. Not sure about the fat and calorie content but it was delicious and the meat just fell apart. I am looking for meals I can cook on Sunday and put together easily in the week and this would work well for that. - 8/28/11

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  • Delicious! - 12/8/14

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  • Great flavor - however, the recipe calls for 5-6 lbs. of short ribs and the calorie count is for about 2 1/2 lbs. I've made this same recipe using a beef chuck roast that I cut into large cubes. - 7/17/14

    Was this review helpful?   yes  No