Braised Short Ribs - BigOven 169303

Braised Short Ribs

Ready in 2 hours
7 review(s) averaging 4.8. 86% would make again

Top-ranked recipe named "Braised Short Ribs"

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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

Ingredients

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3 lbs Beef Short Ribs; excess fat trimmed
2 teaspoons Salt
2 teaspoons Black Pepper; ground
1/2 teaspoon Sage
1/2 teaspoon Rosemary
1/2 teaspoon Thyme
1/2 teaspoon Oregano
1/4 teaspoon Cinnamon
3 tablespoons olive oil
2 cups Onions; chopped
1/2 cup Celery
1 cup Carrot
3 clove Garlic
1 1/2 cup Beef broth
1 cup Red wine
3 Bay leaf
2 tablespoons Heavy cream

Original recipe makes 4

Servings  

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 1112 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Excellent
suedzik-davidsz 1 year ago
Puman00 1 year ago
Terrific! The cinnamon adds a subtle, exotic touch to this savory dish. This one's a keeper!
SusanHartnett 3 years ago
Why discard the all the veggies? I left some of them in the gravy and it was delicious. Skipped the cream and thickened the sauce with cornstarch slurry.
Ssommers 3 years ago
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 4 years ago
Great loved it
wife2be 4 years ago
[I posted this recipe.]
micnick 5 years ago
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