BRAISED SHORT RIBS

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Make and share this Braised Short Ribs recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Meat

Time 2h

Yield 8 serving(s)

Number Of Ingredients 19

2 lbs boneless beef short ribs, trimmed and cut into 2-inch pieces
3/4 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
cooking spray
1/2 cup thinly sliced yellow onion
1/2 cup thinly sliced carrot
1/2 cup thinly sliced leek
1/4 cup thinly sliced shallot
1/4 cup thnly sliced celery
1/4 cup thnly sliced mushrooms
1 garlic clove, crushed
2 cups dry red wine, such as cabernet sauvignon
5 whole black peppercorns
2 fresh thyme sprigs
1 parsley sprig
1 bay leaf
28 ounces reduced-sodium fat-free beef broth
4 teaspoons all-purpose flour
1/4 cup chopped fresh parsley

Steps:

  • Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Line a medium bowl with a 16-inch square piece of cheesecloth. Heat a Dutch oven over medium high heat. Coat pan with cooking spray. Add half of beef to pan; cook 5 minutes, browning on all sides. Transfer beef to cheesecloth lined bowl. Repeat procedure with remaining beef. Loosley knot edges of cheesecloth to form a bundle. Keep warm.
  • Add onion and next 6 ingredients (through garlic) to pan; stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Saute 5 minutes or until onion is tender. Add wine, peppercorns, thyme sprigs, parsley sprig, and bay leaf to pan; bring to a boil. Cook 11 minutes or until wine almost evaporates.
  • Place meat bundle on top of vegetables; add any liquid from bowl to pan. Add broth to pan; bring to a simmer. Cover, reduce heat, and cook 1 1/2 hours or until beef is tender.
  • Tranfer meat bundle to a clean bowl using tongs, and keep warm. Strain broth through a colander into a bowl, and discard solids. Place a zip-top plastic bag inside a 4-cup glass measure. Pour broth into bag, and let stand for 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat. Add flour to pan, stirring with a whisk, and bring to a boil. Cook until reduced to 1 1/4 cups (about 10 minutes). Add 1 tablespoon butter, stirring until butter melts. Serve with beef. Sprinkle with chopped parsley.

Nutrition Facts : Calories 511.1, Fat 41.2, SaturatedFat 17.9, Cholesterol 86.2, Sodium 286.6, Carbohydrate 6.3, Fiber 0.7, Sugar 1.4, Protein 17.1

Alexis Smith
a_s@yahoo.com

These short ribs were delicious. The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I will definitely be making this again.


SufiyanNadeem Legend
slegend@hotmail.co.uk

I made these short ribs for my husband's birthday and he loved them. The meat was so tender and the sauce was perfect.


Apostle Philip Osei Baidoo
apostle@hotmail.com

These short ribs were amazing! The meat was so tender and the sauce was so flavorful. I will definitely be making this again.


Steve Steve
steve_s93@gmail.com

I've made this recipe several times and it always comes out perfect. The short ribs are always tender and the sauce is delicious.


Araf Islam
islam_a@aol.com

These short ribs were easy to make and turned out great. The meat was tender and the sauce was flavorful.


Onyebueke Chimdiebube
chimdiebube.o@gmail.com

I made these short ribs for a special occasion and they were a huge success. The meat was so tender and juicy, and the sauce was perfect.


Isaac Mgbada
isaac.mgbada92@gmail.com

These short ribs were fall-off-the-bone tender and the sauce was rich and flavorful. I served them over mashed potatoes and they were a hit with my family.


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