Braised Short Ribs
Make this mouthwatering melt in your mouth braised short rib recipe & you won’t be sorry.
Ingredients
- 5 lb5 lb5 lb Beef Short Ribs
- 333 Celery, Stocks
- 333 Carrots
- 1 whole1 whole1 whole Onion
- 3 Tbsp3 Tbsp3 Tbsp Tomato Paste
- 1 whole1 whole1 whole Garlic
- 3 sprigs3 sprigs3 sprigs Thyme
- 3 sprigs3 sprigs3 sprigs fresh Rosemary
- 950 ml950 ml950 ml red Wine
- 950 ml950 ml950 ml Beef stock
- 3 Tbsp3 Tbsp3 Tbsp Salted Butter
- 4 Tbsp4 Tbsp4 Tbsp All Purpose Flour
- 5 Tbsp5 Tbsp5 Tbsp Avocado Oil
- 4 Tbsp4 Tbsp4 Tbsp Sea Salt, For ribs & sauce
- 1 tsp1 tsp1 tsp Black Pepper
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Take your short ribs out of your refrigerator and leave at room temp for 30-40 mins (this is crucial) you need to get rid of the chill in the meat or else meat will result on the tougher side.
- Pat dry short ribs and season with salt and black pepper (all sides).
- In your cooking pot, add your oil and once your see it become glossy, it’s ready to go.
- Sear your short ribs 1-2 mins on each side or until golden brown crust forms. Remove and put aside.
- Add in your Mirepoix (celery, carrots & onions diced) sauté 2-3 mins or until translucent.
- Add your tomato paste and cook in vegetable mixture for 2 mins (cook out raw flavour) add a whole bottle of red wine in to deglaze and then reduce for 15-20 mins.
- Add your short ribs in.
- Once reduced, add your carton (950ml) of broth and bring to a boil.
- Add your head of garlic & herbs, the.n cover with a lid.
- Turn on your oven and heat to 325F.
- Once heated, place ribs in the oven let them braise for 3 hours.
- Once the time is up remove the ribs from the oven.
- Remove ribs and place them in a dish.
- Strain your sauce and vegetables.
- Dispose vegetables. Place your empty pot back on stove top and add in 2-3 tbs of butter and 3-5 tbs of flour.
- Gently whisk and make a roux.
- Once you’ve made your roux, add your sauce back in and bring to a boil. Let it thicken for 10-15 mins.
- Once completed. Place your braised short ribs in a bed or mashed potatoes, rice or vegetables and ladle on your sauce, garnish with parsley or chives, serve and enjoy!
- Serving Per Person 3/4 of a pound = about two short ribs
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About This Recipe
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Coconut Free Desserts Egg Free Entrées Meat Nut Free Other Other Sauces & Dressings Shellfish Free Side DishesThis is our estimate based on online research. | |
Calories: | 1824 |
Fat: | 87 g |
Carbohydrates: | 30 g |
Protein: | 67 g |
Cholesterol: | 282 g |
Sodium: | 4721 mg |
Fiber: | 2 g |
Sugars: | 9 g |
Calculated per serving. |
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