Braised Short Ribs

By TheLateNightChef
January 19, 2018
0 Comments
Braised Short Ribs


Author Notes: In 2016, I went to a company's Christmas party and had some of the most delicious short ribs. I was pleasantly surprised by their menu that year as opposed to their selection of dry "Hawaiian" chicken the preceding year.

Anyways!

Braising was something that I have not ventured into since watching Julie screw up the Boeuf Bourguignon in "Julie and Julia". I had a serious craving for braised short ribs the other day and decided to just do it and hey!- it was incredibly easier than I thought. Honestly, the hardest part was finding the short ribs. I had to go to three different stores on two different days just to have enough meat to cook!

This is the perfect set-it-and-forget-it dish that rewards your patience with soft, tender meat and a reduced red wine sauce, served over a bed of creamy polenta or mashed potatoes.
TheLateNightChef

Serves: 4

Ingredients

  • 6-8 Bone-in Beef Short Ribs
  • Salt and Pepper to taste
  • 1/3 cup All-Purpose Flour
  • 3 tablespoons Olive Oil
  • 3 Medium sized Shallots, diced
  • 1 Small Vidalia Onion, diced
  • 3 Carrots, diced
  • 2 stalks of Celery, diced
  • 2-3 sprigs Thyme
  • 1-2 sprigs Rosemary
  • 1.5 cups Burgundy Wine
  • 2-3 cups Beef Broth, enough to cover the ribs
  • handfuls Chopped Parsley (Optional)

Directions

  1. Pat short ribs dry. Salt and pepper, then dredge in flour. Heat the olive oil in a large dutch oven or braising pan. Brown the ribs over medium high heat on all sides, approximately a minute on each side, until golden brown. Remove the ribs and set aside. Reduce heat to medium.
  2. Add shallots, onion, carrots and celery to the pan and cook for 4 minutes. Add the wine and scrape the bottom of the pan to release all the bits stuck to the pan (this is a cook's flavor treasure!).Bring mixture to a boil and let it cook for 3 minutes. Add a teaspoon of salt and plenty of freshly ground pepper. Adjust to your taste. Add the sprigs of thyme and rosemary.
  3. Add ribs back into the pan then pour broth until all the meat is covered. Taste again and adjust seasonings if needed. Bring mixture to a boil. Cover the pan then reduce heat to low. Simmer for 3 hours, checking every hour or so to make sure to add more broth if the liquid gets extremely low. Ribs should be fork-tender and easily removed from the bone. Let it rest for 20 minutes.
  4. Skim the fat off the top of the liquid. Serve ribs on a bed of polenta or mashed potatoes. Spoon some juice on the top. Garnish with parsley.

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