Braised Short Ribs
Ingredients
The meat
-
2 ½ – 3
pounds
beef short ribs
The vegetables
-
1
medium
onion, diced
-
¼
cup
celery ribs, diced
-
1
large
carrot, peeled and diced
-
2
tablespoons
green onions, diced
The aromatics and seasonings
-
1
bay leaf
-
1
tablespoon
minced garlic
-
2
teaspoons
minced rosemary
-
1
teaspoon
minced thyme
-
2
tablespoons
tomato paste
-
2
teaspoons
Worcestershire sauce
-
1
teaspoon
bouillon powder (optional)
The liquids
-
2
cups
water
-
½
cup
dry red wine
The oil and seasoning
-
2
tablespoons
oil
-
to taste
salt and pepper
Instructions
- Preheat the oven to 325°F.
- Season the short ribs with salt and pepper, then brown them in a pan with oil for about 3-5 minutes per side.
- Remove the ribs and drain excess oil from the pot.
- In the same pot, sauté onions, celery, and bay leaf for 2-3 minutes until the onions are wilted.
- Add minced garlic, rosemary, and thyme, and sauté for another 2-3 minutes.
- Stir in the tomato paste and cook for 1 minute.
- Return the browned short ribs to the pot, add green onions, Worcestershire sauce, bouillon powder, and carrots, and stir to coat.
- Pour in water and wine, scraping the bottom of the pot to loosen brown bits, then bring to a boil.
- Cover the pot and transfer it to the oven, cooking for 2-2 ½ hours until the ribs are tender.
- Scoop out any fat from the surface of the sauce, adjust seasoning, and serve over warm grits or polenta.
Nutrition Facts (estimated)
Servings
6-8 pieces
Calories
319
Total fat
18g
Total carbohydrates
5g
Total protein
27g
Sodium
251mg
Cholesterol
81mg
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