Beef

Braised Beef Short Ribs

I believe beef short ribs are overlooked a lot

I’m not sure if they seem complicated or if people just don’t know what to do with them

I’m hoping this simple recipe will dispel any myths and make this a regular addition at your dinner table

Braising simply put, is a combination of dry and wet cooking, so first you sear your protein and then slowly cook it down using some form of liquid such as the wine and stock I will use in this recipe

Here I have 5 short ribs that I have seasoned with some kosher salt and ground black pepper

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Get a dutch oven or other heavy duty oven proof pot on a burner with about 2 tablespoons of Extra Virgin Olive Oil, heat until lightly smoking

And make sure to preheat your oven to 350 F

Place your ribs in the pot seasoning side down, and season the back side

Sear each side 5-6 minutes, or until a nice crust forms

Remove from the pot and set aside

Now Let’s prep the veggies

You will need 1 large onion, 2 large carrot’s, 2 celery stalks and about 4 cloves of garlic

Peel your onion and garlic, peel your carrots and trim your celery, then give every one a nice chop

Add all your veggies into the pot, season with kosher salt and ground black pepper and let simmer 8-10 minutes or until they start to get tender

Once your vegetables are tender we will deglaze  the pan with 2 cups of dry red wine (like a Cabernet)

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Deglazing basically means the liquid will hit the hot pot and loosen up all those delicious brown bits on the bottom adding more flavor

I bring this to a boil, lower the heat and simmer around 15 minutes to cook some of the alcohol off from the wine

As it simmers stir and scrape up the bottom to release extra flavor

Next add in 2 cups of stock, here I’m using chicken

Bring this to a boil then remove from the heat

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Add your ribs back in and make sure they are mostly covered with liquid

Place the covered pot in the oven and let cook for 2-2 1/2 hours or until the meat falls right off the bone when tested with a fork

These look rich and delicious!

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You can serve these whole or remove the bones and shred with a fork like I did here

I then add them back into their juices

Here we served them over Cheesy Polenta with some fresh parsley, grated parmesan cheese and crushed red pepper along with some of the delicious pan juices

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Enjoy!!!

Simply Sundays! ~ Braised Beef Short Ribs

  • Servings: 4-6
  • Difficulty: Medium
  • Print

5 beef short ribs

1 large onion

2 large carrots

2 celery stalks

4 cloves of garlic

2 cups of red wine

2 cups of chicken stock

kosher salt

ground black pepper

fresh parsley, parmesan and crushed red pepper (optional) for serving

Directions

Season your short ribs with kosher salt and ground black pepper.  Preheat your oven to 350 F.  Get a dutch oven or other heavy duty oven proof pot on a burner with about 2 tablespoons of Extra Virgin Olive Oil, heat until lightly smoking

Place your ribs in the pot seasoning side down, and season the back side.  Sear each side 5-6 minutes, or until a nice crust forms.  Remove from the pot and set aside

Peel and chop 1 large onion, 2 large carrot’s, 2 celery stalks and about 4 cloves of garlic. Add all your veggies into the pot, season with kosher salt and ground black pepper and let simmer 8-10 minutes or until they start to get tender

Deglaze the pot with 2 cups of dry red wine (like a Cabernet), scraping up the browned bits from the bottom.  Bring to a boil, then reduce heat and simmer for 15 minutes to cook off some of the alcohol from the wine

Pour in 2 cups of chicken stock and bring this to a boil.  Turn the heat off and add your ribs back in making sure they are mostly covered with liquid.  Place the covered pot in the oven and let cook for 2-2 1/2 hours or until the meat falls right off the bone when tested with a fork

Serve whole or shred with forks.  Return meat to it’s pan juices before serving

Tools used to make this recipe

Simply Bamboo Cutting Board

Wilton Recipe Right 3 Piece Cookie Pan Set

Pyrex 3-Piece Glass Measuring Cup Set

© Simply Sundays 2016
All rights reserved

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