Braised Short Ribs
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
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
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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.
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.
Member Ratings For This Recipe
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PWILLOW1
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1CRAZYDOG