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Braised Short Ribs PDF Print E-mail
Written by Will   

Braised short ribs are delicious when done well but it often takes a little trial and error to get right. This recipe requires only two pots and produces tender ribs in a reasonable amount of time.

Short Ribs Short Ribs
Red Wine 1 Bottle Red Wine
Two Onions 2 Medium Onions
Carrots 1 Lb Carrots
Leeks 2 Leeks
Garlic 6 Cloves Garlic
Thyme 1 Bunch Thyme
Peppercorns 1 Tbs Peppercorns
Mushrooms 1 Cup Mushrooms
Beef Stock 4 Cups Beef Stock
Olive Oil Olive Oil
Flour Flour
Salt and Pepper Salt and Pepper
Braised Short Ribs Braised Short Ribs

Remove the dark green leaves parts and roots of the leeks. Cut in half lengthwise and rinse. Chop along with the onions, carrots, mushrooms, smash the garlic.

Rinse and pat dry the short ribs. Remove the connective tissue. Season with salt and pepper and dredge in flour. Heat some olive oil in a Dutch oven over medium-high heat and brown the ribs on all sides. Remove to a plate.

Add half of the onion, carrots, leeks, thyme, and garlic to the pot along with the mushrooms, wine, and peppercorns. Simmer for forty five minutes until it has reduced to a glaze. Remove the vegetables.

Add the ribs to the pan with the other half of the onion, carrots, leeks, thyme, and garlic. Add the beef stock. Cover and cook in a 325 degree oven for two hours.

Remove from oven. Strain the liquid into a sauce pan a reduce to a sauce.

Prep Time: 1 hour

Cook Time: 2 hours

Total Time: 3 hours