Braised Beef Short Ribs

Rate this Recipe

Serves 6 |

Add to My Recipes +

Add to My Menu +

Print this Recipe

Full Screen View

Ingredients:

4 lb boneless short ribs, trimmed of excess fat

Kosher salt and pepper

2 tablespoons vegetable oil

2 large onions, peeled, halved and sliced

1 tablespoon tomato paste

6 cloves garlic, peeled but kept whole

2 cups red wine

1 cup beef broth

4 large carrots, peeled and cut into 3 inch chunks

4 sprigs fresh thyme

1 bay leaf

1/4 cup cold water

Directions:

Adjust the oven rack to the lower-middle position and heat your oven to 300°F. Pat the beef dry with paper towels and sprinkle, generously, with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon of the oil in a large heavy Dutch oven or pot over medium-high heat until the oil is smoking. Add half of the beef and cook, without moving the meat, for 4-6 minutes. Turn the beef over and continue to cook on the second side until well browned, another 4-6 minutes. Transfer the beef to a plate and set aside. Repeat with remaining oil and meat.
Reduce the heat to medium and add the sliced onions to the pot. Cook, stirring occasionally, until the onions are soft and cooked down substantially, about 12-15 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons water to the pan.) Add the tomato paste to the onions, stir continuously, and cook until the paste browns a bit, about 2 minutes. Add the garlic, and stir until it’s aromatic, about 30 seconds. Increase the heat to medium-high, add the wine, and simmer, scraping the browned bits from the bottom of the pan, until the wine is reduced by half, about 8-10 minutes.
Add the broth, carrots, thyme, and bay leaf. Add the beef and any accumulated juices to the pot. Cover, and bring to a simmer. Transfer the pot to the oven and cook, using tongs to turn the meat twice during cooking, until a fork slips easily in and out of the meat, about 2 to 2 1/2 hours.
Using tongs, remove the meat and carrots from the liquid to a serving platter and tent with foil to keep warm. Strain the cooking liquid through a mesh strainer into a bowl. Press on the solids to extract all of the liquid. Allow the liquid to settle for a few minutes, allowing the fat to rise to the top. Skim off the fat, and add the liquid back to the cooking pot. Bring to a simmer over medium heat, and reduce the liquid down to 1 cup, about 5 to 10 minutes. Remove from the heat and stir in the gelatin mixture. Season with salt and pepper. Pour the sauce over the meat and serve.

Main Ingredient:	Beef
Cooking Method:	Slow Cooker
Course:	Dinner

view disclaimer

Similar Recipes:

• Country Style Pork Ribs Country Style Pork Ribs
• Potato Soup in Bread Bowls Potato Soup in Bread Bowls
• Bourbon-Glazed Baby Back Ribs Bourbon-Glazed Baby Back Ribs
• Honey-Glazed Rack of Lamb Honey-Glazed Rack of Lamb
• Slow Cooker Shredded Beef Tacos Slow Cooker Shredded Beef Tacos

Comments:

Please Log in to comment

The comments section is here to help you have a great cooking experience. Keep that in mind and be on your best behavior as you chime in. Comments will be monitored and removed if off-topic, rude, or hurtful.

Name:

Comment:

Please Log in to comment

Delicious, Healthy and Easy to Make

Whether you're looking to spice up the regular Fall menu or looking for healthier alternatives, we've got a dish for you. View Recipes >

Eating healthy never tasted so good!

Looking for a healthier option to enjoy for lunch or dinner? Check out these delicious Autumn salads. View Recipes >

The perfect recipes for the school year!

When it comes to the school year, you usually have less time to make breakfast, lunch and dinner. Try these tasty recipes, they're easy, quick and delicious! View Recipes >

Easy and delicious recipes for the big game!

Whip up classic favorites like a hearty chili, baked potato skins and Philly steaks. All your favorite dishes in one place! Don't sweat it on game day, we've got great starters and snacks to make it to the end. Perfect for feeding the whole team. Just be prepared to make seconds, these are the true crowd pleasers! View Recipes >

Ingredients:

4 lb boneless short ribs, trimmed of excess fat

Kosher salt and pepper

2 tablespoons vegetable oil

2 large onions, peeled, halved and sliced

1 tablespoon tomato paste

6 cloves garlic, peeled but kept whole

2 cups red wine

1 cup beef broth

4 large carrots, peeled and cut into 3 inch chunks

4 sprigs fresh thyme

1 bay leaf

1/4 cup cold water

Directions:

Adjust the oven rack to the lower-middle position and heat your oven to 300°F. Pat the beef dry with paper towels and sprinkle, generously, with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon of the oil in a large heavy Dutch oven or pot over medium-high heat until the oil is smoking. Add half of the beef and cook, without moving the meat, for 4-6 minutes. Turn the beef over and continue to cook on the second side until well browned, another 4-6 minutes. Transfer the beef to a plate and set aside. Repeat with remaining oil and meat.

Reduce the heat to medium and add the sliced onions to the pot. Cook, stirring occasionally, until the onions are soft and cooked down substantially, about 12-15 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons water to the pan.) Add the tomato paste to the onions, stir continuously, and cook until the paste browns a bit, about 2 minutes. Add the garlic, and stir until it’s aromatic, about 30 seconds. Increase the heat to medium-high, add the wine, and simmer, scraping the browned bits from the bottom of the pan, until the wine is reduced by half, about 8-10 minutes.

Add the broth, carrots, thyme, and bay leaf. Add the beef and any accumulated juices to the pot. Cover, and bring to a simmer. Transfer the pot to the oven and cook, using tongs to turn the meat twice during cooking, until a fork slips easily in and out of the meat, about 2 to 2 1/2 hours.

Using tongs, remove the meat and carrots from the liquid to a serving platter and tent with foil to keep warm. Strain the cooking liquid through a mesh strainer into a bowl. Press on the solids to extract all of the liquid. Allow the liquid to settle for a few minutes, allowing the fat to rise to the top. Skim off the fat, and add the liquid back to the cooking pot. Bring to a simmer over medium heat, and reduce the liquid down to 1 cup, about 5 to 10 minutes. Remove from the heat and stir in the gelatin mixture. Season with salt and pepper. Pour the sauce over the meat and serve.

Why Sign Up?

For the Love of Cooking!

Cooking