Braised Short Ribs
A terrific preparation for an under- appreciated cut of meat.
"I substituted pork country style ribs. It was a little salty but my fault. I also served the carrots but discarded the rest. My 13 year old son lived them. Cleaned up everything. "- Kazzmaan
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|3 lbsBeef Short Ribs; excess fat trimmed|
|2 teaspoonsBlack Pepper; ground|
|3 tablespoonsolive oil|
|2 cupsOnions; chopped|
|1 1/2 cupBeef broth|
|1 cupRed wine|
|3 Bay leaf|
|2 tablespoonsHeavy cream|
Braised Short Ribs Preparation
1.) Rinse and pat dry the ribs. Mix together 1 tbsp olive oil, oregano,sage, thyme, and rosemary. Rub mixture into meat and cover. Allow meat to marinate for 30 mins at room temperature. After 30 mins, liberally season the ribs with salt and pepper and begin to brown the meat in 2 tbsp olive oil using a dutch oven. (In batches if necessary.....Try not to crowd the pan.) Remove browned meat and set aside.
2.) Remove all but about 2 tbsp of the meat drippings from the pan and add all the vegetables. (hold off on the garlic !) Saute'' until the vegetables begin to color; about 10 mins. Now add the garlic, bay leaves, the red wine, and the beef stock. Scrape and deglaze the pan and bring to a boil. Return ribs to the pan with a pinch of cinnamon and reduce heat to a low simmer. Cover and cook for 1 1/2 - 2 hrs until ribs are fork tender and the liquid is reduced by half.
3.) Remove ribs to a plate ; cover with foil. Strain the liquid; remove and discard vegetables. Return strained sauce to the pan and bring to a boil, stir in heavy cream, a tbsp at a time. Serve over garlic mashed potatoes.
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