Braised Short Ribs
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
2 hrs 15 mins
-
Total Time
2 hrs 25 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
Italian
Braised Short Ribs
Report
Bring something special to the table with this well-loved recipe.
Share:
Ingredients
- 1-2 tbsp olive oil
- 8 short ribs
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- ¼ cup flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 yellow onion diced
- 4 carrot peeled and diced
- 5 garlic cloves, minced
- 1 cup red wine dry
- 2 cups beef broth add more if needed
- 2 tbsp tomato paste
- 3-4 thyme fresh, sprigs
- 1 bay leaf
- 2 celery diced stalks
Instructions
- Preheat oven to 350 degrees.
- Season the short ribs evenly with sea salt and freshly cracked pepper, to taste.
- Combine the flour with the garlic powder and paprika in a bowl. Dredge the short ribs in the flour mixture. Shake off any extra flour.
- Heat the olive oil in a large braising Dutch oven over medium-high heat until hot.
- Add the ribs to the HOT pan and sear approximately for 2-3 minutes per side, or until all sides are golden brown. Transfer the beef short ribs from the pan to a clean plate.
- Add the diced onion, carrot, and celery to the pan, reduce heat to medium and saute the vegetables until they are tender approximately 5-6 minutes. Add the minced garlic and cook, constantly stirring, for 1 minute.
- Add the wine and cook until the wine is reduced by half. Add beef broth, tomato paste, thyme sprigs, and bay leaf, stirring to mix well.
- Return the short ribs and their juices to the pan, cover them tightly, and put them into the oven. Cook for two hours, basting the top of the ribs halfway through cooking with the cooking liquids. Add more beef broth, if needed.
- Remove short ribs and place them on a plate with a tin foil tent. Remove the thyme stems and bay leaf from the sauce.
- Pour the sauce through a strainer and set strained veggies aside. Pour the strained sauce into a fat separator, or spoon the fat off the top of the sauce. Add the vegetables back to the strained sauce and add a bit more beef broth, to taste, if needed.
- Blend the sauce with an immersion blender until well blended. Taste and season with sea salt and freshly cracked pepper, if needed. Add the ribs and their juices into the sauce and coat evenly.
- Serve over roasted garlic mashed potatoes, polenta, rice, grits, or noodles. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
