- Prep Time:20 minutes
- Cook Time:2 1/2 hours (approx.)
- Serves:4
Long slow cooking in a hearty braising liquid transforms tough short ribs into succulent, tender falling-off-the-bone meat. Short ribs can be purchased at your local butcher and are about 1 inch wide and have 3 to 4 bones per piece. It is important to use a low-sodium broth as the flavor will intensify as liquid evaporates during the cooking process.
Why Try? This is an ideal dish to make on a cold winter day—a hearty dinner loaded with slow-cooked flavor.
Foodie Bytes
- The onion, celery, and carrot in this recipe are called a “mirapoix” in French cooking and provide flavor to both the meat and braising liquid.
- We recommend a dry red wine such as zinfandel for this recipe; pair the same wine used in recipe with dinner.
Nutritional Information Per Serving: Calories 1070, Protein 54.4g, Carbohydrate 102.4g (Dietary Fiber 8.0g), Sugar 11.4g, Fat 38.1g, (Saturated Fat 11.7g), Cholesterol 109.0mg, Sodium 4565.8mg.
% Daily Value: Calcium 15%, Iron 60%, Vitamin A 220%, Vitamin C 25%.
Ingredients
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3 cups flour
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2 tablespoons garlic powder
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2 tablespoons onion powder
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3 tablespoons kosher salt
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2 tablespoons black pepper
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8 beef short ribs (about 6 ounces each)
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4 tablespoons olive oil
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2 cups chopped onions
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2 cups chopped celery
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2 cups chopped carrots
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2 cups red wine
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1 head garlic, papery outer husks removed, cut in half (about 12 cloves)
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2 sprigs fresh rosemary
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4 sprigs fresh thyme
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Low-sodium beef broth, enough to cover ribs (about 32 ounces)
Preparation
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1
Preheat oven to 300°F.
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2
Combine the flour, garlic powder, onion powder, salt, and pepper in shallow bowl; mix well. Dredge the short ribs in the seasoned flour and shake off the excess.
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3
Heat the olive oil in a large braising pan or ovenproof casserole over medium-high heat. Working in several small batches, sear the ribs until well browned on all sides. Remove from pan and set aside.
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4
Lower heat to medium, add the onions, celery, and carrots; cook until well browned and caramelized.
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5
Add the red wine, garlic, rosemary, and thyme and simmer until liquid is reduced.
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6
Return beef short ribs back to the pan; add beef broth to almost cover the ribs.
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7
Braise covered in oven for 2 to 3 hours, or until the meat is tender and falling off the bone.
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8
Carefully remove the beef ribs from the pan and arrange on a serving platter; pour braising liquid through a fine sieve strainer; arrange the vegetables on platter.
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9
Bring braising liquid to a boil, reduce heat and simmer to desired consistency. To serve, pour sauce over short ribs and vegetables.
Additional Info
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