Garlic Braised Short Ribs
Ingredients
The meat
-
4
pounds
bone-in beef short ribs
The vegetables
-
1
tablespoon
olive oil
-
1
yellow onion
peeled and quartered
-
3
medium
carrots, peeled and roughly chopped
-
2
stalks
celery, trimmed and chopped
-
3
heads
garlic, halved crosswise
The seasonings
-
Kosher salt
to taste
-
2
tablespoons
all-purpose flour
-
2
tablespoons
tomato paste
-
2
teaspoons
ground cumin
-
8
sprigs
thyme
-
¼
cup
soy sauce
The broth
-
4
cups
beef stock or chicken stock
Instructions
- 1. Preheat the oven to 350°F.
- 2. Season the short ribs with salt and sear them in olive oil until browned on all sides, about 10 minutes.
- 3. Remove the short ribs and add the onion, carrots, celery, tomato paste, cumin, garlic, thyme, soy sauce, and flour to the pot, mixing until combined.
- 4. Return the short ribs to the pot and pour in the beef stock.
- 5. Cover and bake in the oven for 3 to 3 ½ hours until the meat is tender.
- 6. Alternatively, sear the ribs in an Instant Pot, add the vegetables and stock, then cook on high for 55 minutes with a natural release.
- 7. Serve the short ribs on a bed of mashed potatoes.
Nutrition Facts (estimated)
Servings
4
Calories
617
Total fat
34g
Total carbohydrates
8g
Total protein
66g
Sodium
1093mg
Cholesterol
195mg
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