Braised Short Ribs 1From shirleyoma 9 years ago
- 3-1/2 pounds beef short ribs shopping list
- coarse salt and freshly ground shopping list
- black pepper shopping list
- 2 tablespoons olive oil shopping list
- 1 small carrot, cut into 1/4-inch dice shopping list
- 1 stalk celery, cut into 1/4-inch dice shopping list
- 1 medium onion, cut into 1/4-inch dice shopping list
- 4 cloves garlic, peeled and chopped shopping list
- 1/2 cup balsamic or red wine vinegar shopping list
- 2/3 cup red wine shopping list
- 6 plum tomatoes, seeded and quartered shopping list
- 2-1/4 cups chicken broth shopping list
- 3 sprigs fresh thyme shopping list
- 3 sprigs fresh rosemary shopping list
How to make it
- Season ribs with salt and pepper. In a dutch oven, heat olive oil over medium-high heat. Sear ribs, in batches if necessary, until browned all over, 10-15 minutes. Remove ribs to a large bowl and set aside.
- Add carrot, celery, onion and garlic to pot; saute until browned, about 10 minutes. Add vinegar and red wine; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the dutch oven is clean. Continue to cook until liquid is reduced by one third. Add tomatoes, chicken broth and herbs. Return ribs to pot, bring to a boil, cover pot and transfer to a preheated 300-degree oven. Cook, turning ribs once or twice, until fork tender and meat is just barely clinging to the bone, 3 to 3-1/2 hours.
- Remove ribs from pot; set aside. Strain sauce, reserving cooking liquid, discarding solids. Use large spoon to remove clear fat floating on surface of cooking liquid or chill sauce until fat has hardened to remove. Cook strained and de-fatted sauce over medium-high heat until reduced and thickened, about 15 minutes.
- Slice meat off ribs against the grain, into one-third-inch pieces; ribs may be served whole if desired. Serve drizzled with sauce.
- Nutrition facts per serving: 1,694 calories, 151 g fat, 63 g saturated fat, 301 mg cholesterol, 13 g carbohydrates, 60 g protein, 258 mg sodium, 2 g fiber
The Cookshirleyoma Cove, OR
The Rating5 people
WooHoo would you look at those calories, does sound yummie, must bookmark to make now that the weather will be cooler to run the oven for a longer period of time. Great post.henrie in Savannah loved it
This is the BEST short rib recipe I ever tried! My husband hates short ribs (he says they are greasy)but he raved about these. I followed the recipe exactly and it was so easy. This is definitely a "do again". Thank you so much for sharing this!themare in Johnsburg loved it