How to make Braised Short Ribs Recipe
4 SERVINGS
Ingredients:
3 pounds Beef short ribs, bone-in English-style, trimmed of excess fat and silver skins
To taste Salt and black pepper
As needed Flour, for dusting
1/4 cup Vegetable oil
1 1/2 cups Onions, 1/2 inch (1.2 cm) dice
3/4 cup Carrots, peeled, 1/2 inch (1.2 cm) dice
1/4 cup Celery, 1/2 inch (1.2 cm) dice
1 teaspoon Garlic, minced
2 tablespoons All-purpose flour
1/2 cup Tomato, peeled, seeded, 1/2 inch (1.2 cm) dice
1 1/2 cups Dry red wine
2 cups Beef stock
1 tablespoon Thyme leaves, chopped
1 teaspoon Rosemary leaves, chopped
2 Bay leaves
1 teaspoon Tomato paste
Method:
Season beef with salt and pepper. Dust with flour and shake off excess.
Heat oil in a large braising pan or Dutch oven over high heat.
Brown short ribs on all sides; transfer to platter and reserve.
Reduce heat to medium and cook the onions and carrots in same pan until golden brown.
Add the celery and cook until soft.
Add the garlic and cook until fragrant, about 30 seconds.
Stir in the flour until vegetables are coated, about 1 minute.
Add the tomato, wine, beef stock, thyme, rosemary, bay leaves, and tomato paste.
Bring to a boil and return short ribs; ribs should be almost covered with liquid. Return to a boil, cover, and place in oven at 350°F (175°C). Simmer until ribs are tender, about 2 hours.
Remove ribs from pot; remove excess vegetables that may cling to meat; discard loose bones that have fallen away from meat.
Strain the braising liquid, pressing out liquid from solids; discard solids. Degrease.
Heat the braising liquid to a boil and thicken to desired consistency; correct seasoning.
Return short ribs to sauce and cook, partially covered, until ribs are heated through.
Divide ribs and sauce among serving plates.
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| Braised Short Ribs |
