Braised Short Ribs is a old recipe that tastes amazing. The impact of the port and red wine on the slow cooked beef and vegetables is one to remember. This main dish recipe takes 3 hours but the result is well worth the wait. Also this can be made in advance and reheated when needed. Serve on a bed of fluffy rice for a delightful meal.
Braised Short Ribs
Finger licking good. One of those recipes that bring the family running to the table. Serve with mash potatoes and green beans for the perfect result.
Print
Facebook
Pinterest
Twitter
Add to CollectionServings: 8 servings
Calories: 779kcal
Ingredients
- 3 tbsp olive oil
- 6 lbs short ribs
- 2 large carrots diced
- 2 stalks celery diced
- 2 medium onions diced
- 1 tbsp tomato paste
- 3 tbsp all-purpose flour
- 1/2 cup port wine
- 4 cups Cabernet Sauvignon
- 1 head garlic peeled and seperated
- 4 cups beef stock
- 2 sprigs parsley chopped
- 10 sprigs parsley
- 8 sprigs thyme
- 2 bay leaves
- kosher salt
- ground pepper
Instructions
- Pre-heat oven to 375 degrees. Tie short ribs together with kitchen string, then salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and add carrots, celery, and onions to pan and cook to a golden brown, 5 to 10 minutes. Add tomato paste and flour, and cook 2 to 3 minutes.3 tbsp olive oil, 6 lbs short ribs, 2 large carrots, 2 stalks celery, 2 medium onions, 1 tbsp tomato paste, 3 tbsp all-purpose flour, kosher salt, ground pepper, 4 cups beef stock
- Return short ribs to the pot, and deglaze with port and red wine. Cook until liquid is reduced by two-thirds. Bunch rosemary, parsley thyme, and bay leaves together and tie the bundle with kitchen string. Add garlic, the tied herbs, and stock. Bring to a boil, cover, and transfer to oven for 3 hours, until meat is fork-tender.1/2 cup port wine, 4 cups Cabernet Sauvignon, 1 head garlic, 10 sprigs parsley, 8 sprigs thyme, 2 bay leaves
- Transfer short ribs to a platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens. Adjust seasoning, spoon sauce over short ribs, and serve.2 sprigs parsley
Notes
Finger licking good. One of those recipes that bring the family running to the table. Serve with mash potatoes and green beans for the perfect result.
Nutrition
Calories: 779kcal | Carbohydrates: 10g | Protein: 66g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Cholesterol: 201mg | Sodium: 792mg | Potassium: 1265mg | Fiber: 0.3g | Sugar: 2g
Leave a Reply