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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.
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
- 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)
- 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.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Hands-Off Recipe