Braised Short Ribs
Braised Short Ribs is a main course that serves 8. One portion of this dish contains about 48g of protein, 39g of fat, and a total of 644 calories. For $4.73 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. This recipe from Foodnetwork requires water, kosher salt, celery, and fresh thyme. 8140 people were impressed by this recipe. From preparation to the plate, this recipe takes about 3 hours and 55 minutes. Overall, this recipe earns an excellent spoonacular score of 97%. Users who liked this recipe also liked Braised Not-So-Short Short Ribs with Hominy Stew from A New Turn in the South, Braised Short Ribs, and Braised Short Ribs.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 210 minutes
Ingredients:
2 bay leaves
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
1 bunch fresh thyme, tied with kitchen string
2 cloves garlic, smashed
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 to 3 cups hearty red wine
6 bone-in short ribs (about 5 3/4 pounds)
1 1/2 cups tomato paste
2 cups water
Equipment:
pot
frying pan
oven
food processor
Cooking instruction summary:
Watch how to make this recipe. Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary. Preheat the oven to 375 degrees F. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
Step by step:
1. Watch how to make this recipe.
2. Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.
3. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
4. Preheat the oven to 375 degrees F.
5. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan.
6. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes.
7. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
8. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.
9. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time.
10. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart.
11. Serve with the braising liquid.
Nutrition Information:
covered percent of daily need
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