Cabernet Braised Short ribs (Bon Appetit)
- Number of Servings: 10
Ingredients
Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
Serving Size: 1 Short rib
Number of Servings: 10
Recipe submitted by SparkPeople user JAKENSYDSMOM.
5 pounds bone-in beef short ribs, cut crosswise into 2' pieces Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil 3 medium onions, chopped 3 medium carrots, peeled, chopped 2 celery stalks, chopped 3 tablespoons all-purpose flour 1 tablespoon tomato paste 1 750-ml bottle dry red wine (preferably Cabernet Sauvignon) 10 sprigs flat-leaf parsley 8 sprigs thyme 4 sprigs oregano 2 sprigs rosemary 2 fresh or dried bay leaves 1 head of garlic, halved crosswise 4 cups low-salt beef stock
Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
Serving Size: 1 Short rib
Number of Servings: 10
Recipe submitted by SparkPeople user JAKENSYDSMOM.
Nutritional Info Amount Per Serving
- Calories: 719.8
- Total Fat: 46.3 g
- Cholesterol: 192.0 mg
- Sodium: 2,391.2 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 1.3 g
- Protein: 51.1 g
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