Braised Beef Short Ribs

Braised Beef Short Ribs

Braised Beef Short Ribs

Prep Time

20 minutes

Cook Time

150 minutes

Serves

4 people

Long slow cooking in a hearty braising liquid transforms tough short ribs into succulent, tender falling-off-the-bone meat. Short ribs can be purchased at your local butcher and are about 1 inch wide and have 3 to 4 bones per piece. It is important to use a low-sodium broth as the flavor will intensify as liquid evaporates during the cooking process.

Why Try? This is an ideal dish to make on a cold winter day—a hearty dinner loaded with slow-cooked flavor.

• The onion, celery, and carrot in this recipe are called a ‘mirapoix’ in French cooking and provide flavor to both the meat and braising liquid. • We recommend a dry red wine such as zinfandel for this recipe; pair the same wine used in recipe with dinner.

Ingredients

  • 8 beef short ribs (about 6 ounces each)
  • 3 cups flour
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 3 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 4 tablespoons olive oil
  • 2 cups chopped onions
  • 2 cups chopped celery
  • 2 cups chopped carrots
  • 2 cups red wine
  • 1 head garlic, papery outer husks removed, cut in half (about 12 cloves)
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • Low-sodium beef broth, enough to cover ribs (about 32 ounces)

Preparation

  • 1 Preheat oven to 300°F.
  • 2 Combine the flour, garlic powder, onion powder, salt, and pepper in shallow bowl; mix well. Dredge the short ribs in the seasoned flour and shake off the excess.
  • 3 Heat the olive oil in a large braising pan or ovenproof casserole over medium-high heat. Working in several small batches, sear the ribs until well browned on all sides. Remove from pan and set aside.
  • 4 Lower heat to medium, add the onions, celery, and carrots; cook until well browned and caramelized.
  • 5 Add the red wine, garlic, rosemary, and thyme and simmer until liquid is reduced.
  • 6 Return beef short ribs back to the pan; add beef broth to almost cover the ribs.
  • 7 Braise covered in oven for 2 to 3 hours, or until the meat is tender and falling off the bone.
  • 8 Carefully remove the beef ribs from the pan and arrange on a serving platter; pour braising liquid through a fine sieve strainer; arrange the vegetables on platter.
  • 9 Bring braising liquid to a boil, reduce heat and simmer to desired consistency. To serve, pour sauce over short ribs and vegetables.

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