Braised Short Ribs (Edit recipe)

Make this mouthwatering melt in your mouth braised short rib recipe & you won’t be sorry.

30 minutes

4 minutes

Difficulty:

Intermediate

This 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.

by MagicMikeysKitchen

Serves: 6

Ingredients

5 lb Beef Short Ribs
3 Celery, Stocks
3 Carrots
1 whole Onion
3 Tbsp Tomato Paste
1 whole Garlic
3 sprigs Thyme
3 sprigs fresh Rosemary
950 ml red Wine
950 ml Beef stock
3 Tbsp Salted Butter
4 Tbsp All Purpose Flour
5 Tbsp Avocado Oil
4 Tbsp Sea Salt, For ribs & sauce
1 tsp Black Pepper

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Process

Cook Mode

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