Braised Beef Short Ribs

2018-01-25

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Braised Beef Short Ribs Braised Beef Short Ribs Braised Beef Short Ribs Braised Beef Short Ribs Braised Beef Short Ribs Braised Beef Short Ribs Braised Beef Short Ribs Braised Beef Short Ribs Braised Beef Short Ribs Braised Beef Short Ribs Braised Beef Short Ribs Braised Beef Short Ribs Braised Beef Short Ribs

Recipe

Slice enough onion and chop enough carrot to measure 1/4 cup each. In a 1 1/2- to 2-quart saucepan cook onions and carrots in 1 tablespoon oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day. Preheat oven to 300°F. Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat. Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 1/4 cup oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock . Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3‚ hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat. Serve short ribs with braising liquid and vegetable ragout.

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Nutritional Info

This information is per serving.

  • Protein

    76
  • Fat Total

    47
  • Calories

    330
  • Sodium

    967