BRAISED SHORT RIBS
This recipe for delicious braised short ribs is from the October 2007 issue of Everyday Food. To make this dish a complete meal, serve it with creamy polenta with thyme.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place flour in a medium bowl; season with salt and pepper. Toss ribs in flour mixture until well coated; shake off excess.
- In a 5- to 8-quart Dutch oven or heavy ovenproof pot, heat oil over medium-high. Cook ribs in two batches, turning until browned on all sides, about 10 minutes per batch; transfer to a plate.
- Add carrots and onions to pot. Cook, stirring and scraping up browned bits, until vegetables are lightly browned, 3 to 5 minutes. Add wine, broth, thyme, and tomatoes (breaking them up). Arrange ribs in pot; bring liquid to a boil. Cover, transfer to oven, and cook 1 hour. Reduce heat to 350 degrees; cook until fork-tender (but not falling apart), about 1 hour more.
- Using tongs or a slotted spoon, transfer ribs to a plate. Moisten with cooking liquid; cover with aluminum foil to keep warm. Strain remaining liquid through a fine-mesh sieve (discard solids); return to pot. Bring to a boil; cook until sauce is slightly thickened and reduced to about 2 cups, 10 to 12 minutes. Season with salt and pepper. Serve ribs with sauce. (Or return to pot, let cool slightly, cover, and refrigerator up to 1 day.)
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Saul Turner
[email protected]I tried this recipe and the short ribs were delicious. However, the sauce was a bit too spicy for my taste. Next time, I'll use less chili powder.
Anil Ranabhat
[email protected]These short ribs were good, but not great. The meat was a bit tough and the sauce was a bit bland.
LGND L≈™QMAN (LGND L≈™QMAN)
[email protected]This is a great recipe for a special occasion. The short ribs are impressive and the sauce is delicious. I would definitely make this again.
Angela Varnado
[email protected]I've made this recipe several times and it never disappoints. The short ribs are always fall-off-the-bone tender and the sauce is amazing. I highly recommend this recipe!
MD: Rifat Hassan
[email protected]The short ribs were delicious, but the sauce was a bit too sweet for me. I would probably cut back on the brown sugar next time.
Hamza Aijaz
[email protected]These ribs were a bit too fatty for my taste, but the sauce was great.
End
[email protected]I followed the recipe exactly and the short ribs turned out great. The meat was tender and juicy, and the sauce was rich and flavorful. I served them with mashed potatoes and they were a hit with my family.
Mitch Nunley
[email protected]The short ribs were delicious. The meat was fall-apart tender and the sauce was flavorful. I would definitely make this again.
Olaoluwa Rachel
[email protected]Just made this recipe and it turned out amazing! The ribs were so tender and flavorful. The sauce was also great, with a perfect balance of sweet and savory.
Julian Cruz
[email protected]These short ribs were fall-off-the-bone tender and so flavorful. The sauce was rich and savory, and the meat was perfectly cooked. I served them over mashed potatoes and they were a hit with my family. I'll definitely be making this recipe again!