Braised Short Ribs Recipe

INGREDIENTS:

• 1-2 tbsp olive oil
• 8 short ribs
• Sea salt and freshly cracked pepper, to taste
• 1/4 cup flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1 sweet yellow onion, diced
• 4 carrots, peeled & diced
• 2 stalks of celery, diced
• 5 cloves of garlic, minced
• 1 cup of red wine, I used Cabernet
• 2 cups of beef broth, more if needed
• 2 tbsp tomato paste
• 3-4 sprigs of fresh thyme
• 1 bay leaf

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Season the short ribs evenly with sea salt and freshly cracked pepper, to taste. Combine the flour with the garlic powder and paprika in a bowl. Dredge the short ribs in the flour mixture. Shake off any extra flour.
3. Heat the olive oil in a large braising Dutch oven over medium-high heat until hot.
4. Add the ribs to the HOT pan and sear approximately for 2-3 minutes per side, or until all sides are golden brown. Transfer the beef short ribs from the pan to a clean plate.
5. Add the diced onion, carrot and celery to the pan, reduce heat to medium, and saute the vegetables until they are tender, approximately 5-6 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the wine and cook until the wine is reduced by half. Add beef stock, tomato paste, thyme sprigs, and bay leaf, stirring to mix well. Return the short ribs and their juices to the pan, cover tightly and put into the oven. Cook for two hours, basting the top of the ribs halfway through cooking with the cooking liquids. Add more beef both, if needed.
6. Remove short ribs and place on a plate with a tin foil tent. Remove the thyme stems and bay leaf from the sauce. Pour the sauce through a strainer and set strained veggies aside. Pour the strained sauce in a fat separator, or spoon the fat off the top of the sauce. Add the vegetables back to the strained sauce and add a bit more beef broth, to taste, if needed. Blend the sauce with an immersion blender until well blended. Taste and season with sea salt and freshly cracked pepper, if needed. Add the ribs and their juices into the sauce and coat evenly. Serve over roasted garlic mashed potatoes, polenta, rice, grits, or noodles. Enjoy.

Source: For the Love of Cooking

Share It To Your Friends!

Loading...