Braised Short Ribs

Braised Short Ribs is a main course that serves 4. For $6.44 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. One serving contains 1223 calories, 44g of protein, and 94g of fat. This recipe from Foodnetwork requires cayenne pepper, salt, flour, and onion. 8255 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 3 hours and 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is super. Try Braised Not-So-Short Short Ribs with Hominy Stew from A New Turn in the South, Braised Short Ribs, and Braised Short Ribs for similar recipes.

Servings: 4

Preparation duration: 35 minutes

Cooking duration: 170 minutes

 

Ingredients:

6 thin slices bacon, diced

4 cups beef broth (enough to almost cover the ribs)

8 beef short ribs

3 carrots, diced

1/2 teaspoon cayenne pepper, plus more if needed

4 large eggs

1/4 cup all-purpose flour

2 sprigs fresh rosemary

2 sprigs fresh thyme

4 cloves garlic, finely chopped

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 medium onion, diced

1/2 teaspoon salt, plus more if needed

2 shallots, finely minced

3 cups grated sharp Cheddar (or other cheese), plus more if needed

2 cups stone-ground grits

12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoon pieces, plus more for buttering the dish

Splash of red wine

Equipment:

oven

dutch oven

frying pan

whisk

bowl

baking pan

Cooking instruction summary:

Watch how to make this recipe. Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside. In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat. Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside. Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon. Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.) For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top. Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done. Preheat the oven to 350 degrees F. In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined. Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others. Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.

 

Step by step:


1. Watch how to make this recipe.

2. Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.

3. In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered.

4. Remove the bacon and set aside.

5. Drain off any excess fat.

6. Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side.

7. Remove the ribs and set aside.

8. Lower the heat to medium.

9. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory.

10. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed.

11. Add the ribs to the liquid; they should be almost completely submerged.

12. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.

13. Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours.

14. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)

15. For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.

16. Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.

17. Preheat the oven to 350 degrees F.

18. In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.

19. Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits.

20. Add the butter and stir until melted. Next, add the cheese and stir until melted.

21. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.

22. Butter a 9-by-13-inch baking dish and pour the grits into the dish.

23. Bake until the grits are hot and bubbly, 30 to 35 minutes.

24. Let stand for 10 minutes before serving. The grits will become firmer as they cool.


Nutrition Information:

Quickview
1213k Calories
42g Protein
93g Total Fat
28g Carbs
24% Health Score
Limit These
Calories
1213k
61%

Fat
93g
143%

  Saturated Fat
47g
294%

Carbohydrates
28g
10%

  Sugar
7g
8%

Cholesterol
388mg
129%

Sodium
3654mg
159%

Alcohol
15g
86%

Get Enough Of These
Protein
42g
85%

Vitamin A
10042IU
201%

Selenium
80µg
115%

Phosphorus
832mg
83%

Calcium
784mg
79%

Manganese
1mg
51%

Vitamin B2
0.8mg
47%

Vitamin B1
0.7mg
46%

Zinc
5mg
34%

Magnesium
131mg
33%

Vitamin B6
0.61mg
31%

Iron
5mg
30%

Vitamin B12
1µg
27%

Potassium
939mg
27%

Fiber
6g
27%

Vitamin B3
5mg
27%

Vitamin E
3mg
25%

Folate
88µg
22%

Vitamin B5
2mg
21%

Vitamin K
18µg
18%

Vitamin D
2µg
15%

Copper
0.27mg
13%

Vitamin C
9mg
12%

covered percent of daily need
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Related Videos:

Red Wine Braised Short Ribs

 

Borscht-Braised Beef Short Ribs - Beef Short Ribs Braised with Beets

 

Korean-Inspired Braised Short Ribs with Nyesha Arrington | Food Network

 

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Age is important only if you're cheese and wine.

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