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 Collection Servings: 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 chopped fresh parsley or rosemary
- 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.
- 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.
- 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.
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
