Try this Perfect Braised Short Ribs recipe, or contribute your own.
Suggest a better descriptionSource: https://www.youtube.com/watch?v=pEQUtFB8MEw
Salt ribs thoroughly hours before cooking (or even the night before).
Preheat oven to 275. Take ribs out of the fridge.
Prepare mire poix - 2 parts diced onion, 1 part diced carrot, 1 part diced celery.
Add enough oil to a dutch oven to cover the bottom of the pot and heat on medium high. Place ribs in hot oil and sear on all sides.
Remove seared ribs to a plate. Add mire poix to the pot with the hot oil and a pinch of salt. Stir occasionally for about 8 minutes. Add tomato paste and stir and cook until it is a dark red.
Add to the pan about 500ml of red wine or beef stock, scraping bottom to deglaze the pan.
Add the short ribs to the pot and add beef stock or water until the liquid level comes about 3/4 of the way up the sides of the ribs. Bring to a simmer, then cover with the lide slightly ajar and transfer the pot to the preheated oven to cook for about 4 hours.
Remove the pot and check for fork-tenderness. If the meat is not yet fork tender, return to the oven to cook for another 40 minutes and then be checked again. Continue cooking until fork tender.
Let ribs rest until they cool to an internal temperature of 150. Add to a glass dish for storage. Trim any obvious, loose fat. Strain cooking liquid and preserve vegetables from mire poix. Put them in containers for storage in the fridge. When the cooking liquid is cooled, remove the top fat layer. Store for 4-5 days.
When ready to serve, set a pan over med-low heat and pour in all cooking liquid. Simmer, stirring occasionally, while the liquid reduces enough that the spoon leaves a trail in the pan (around 20 minutes). Add the short ribs and pour some of the sauce over them. Reduce heat to low, cover, and cook for about 15 minutes.
Serve when meat is heated through and returned to fork tender state.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1056g) | ||
Recipe Makes: Servings | ||
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Calories: 859 | ||
Calories from Fat: 4 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 158.8mg | 5 % | |
Potassium 1379.9mg | 36 % | |
Total Carbohydrate 27.6g | 8 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 27.3g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 859
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