Recipe

Braised Beef Short Ribs Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 6 months ago The cherry blossoms in our nation’s capital are in full bloom. But there still is time to include one more hearty, comforting recipe for those evenings when there is still is a little chill in the air. So, NBC 's food editor (with permissio... More Prep:15m Cook:35m Servings:4	Mystic_rive
	delicious restaurant company style meal

Does this look good? Yeah! / Nope

Fans

annieamie

pudgy47

sunny

kimberry

jett2whit

Ingredients

8 each 8 oz cut boneless beef short ribs

1 cup diced carrot

1 cup diced celery

1 cup diced onions

6 crushed garlic cloves

1 bunch of thyme

1 sprig of rosemary

4 cups red wine, preferably merlot

2 quarts veal stock

Directions

Heat an oven to 350 F.

Season the short ribs with salt and pepper. Set aside.

Heat a large braising pan on a stove top to medium heat and add the oil.

Once the oil is slightly hot, but not smoking, add the short ribs and carefully sear on all sides, lightly caramelizing until golden brown.

Remove the short ribs from the pan and continue until all short ribs are complete.

Turn down the heat under the braising pan and add the garlic, herbs and vegetables.

Cook the vegetables lightly for 10 minutes and then place the short ribs in with the vegetables.

Add the red wine and the veal stock and cover the braising pan with aluminum foil or a lid to cover.

Place the braising pan in the oven and braise for 4-6 hours or until tender.

(Short ribs may all braise differently as the fat content may vary; this is one particular reason you must take note of the timing you braise your short ribs.)

Once tender remove from the oven and place in a cooler to chill.

Once the short ribs have chilled, remove from the liquid and then strain the liquid through a colander.

Place the braising liquid in a sauce pot and reduce until a sauce consistency is developed. Set the sauce aside.

To serve: Place the braised short ribs in the reduced braising sauce and heat through slowly. Remove from the pan and plate, spooning the sauce over the short ribs.

Recent Gawkers

kimberry