Braised Beef Short Ribs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2-4 T olive oil5-6 pounds beef short ribs, trimmed of excess fatsalt and fresh ground pepperlarge onion coarsely chopped2 med carrots chopped1 celery rib chopped5 garlic coves chopped1 T tomato paste1 bottle dry red wine - zinfandel or cotes du rhone4 cups chicken stock2 sprigs thyme4 sprigs parsleybay leaf2T grainy mustard
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
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
Nutritional Info 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
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