Braised Short Ribs
Braised Short Ribs
This is a great winter dish. It’s very easy, and makes your entire house smell amazing for the three hours it takes to prepare and cook the short ribs. Another added bonus is that you can puree the remaining meat, vegetables and sauce to make a short rib ragu pasta dinner for the following night.
Servings
6
Prep time
3 hrs 15 min
Ingredients
- 8 beef short ribs
- Kosher salt
- Freshly ground pepper
- 2 tablespoons olive oil
- 2 yellow onions, chopped
- 2 carrots chopped
- 2 celery stalks, chopped
- 2 cups dry red wine (Zinfandel)
- 1 can tomatoes, chopped (28 ounces)
- 2 cups beef stock
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 3 crushed garlic cloves
Preparation
Pat the ribs dry and season generously with salt and pepper.
Warm olive oil in a Dutch oven over medium high heat. Sear meat until well browned on all sides. Remove ribs and spoon off all but 2 tablespoons of fat from the pot.
Add the onions, celery and carrots to the pot and sauté until tender (about 10 minutes). Add the wine, bring to a simmer and deglaze the pot, stirring to scrape up any brown bits from the bottom of the pot. Add the tomatoes, beef stock, rosemary, thyme and garlic. Bring the liquid to a simmer. Add the ribs and return the pot to a simmer. Reduce heat to low, cover and cook until the meat is very tender and falling off the bone—about 2 ½ hours.
Two-fer:
Leftovers can be used the next day by removing the bones and thyme sprigs, pureeing the meat and sauce in a food processor, and serving over spaghetti noodles.
Source:
The Cast Iron Chef. © Copyright 2020 The Cast Iron Chef, Inc.
Note:
The wine and the tomato sauce in this recipe could ruin the seasoning on your Dutch oven. Consider using a Dutch oven with an enamel interior. Le Creuset makes the best ones, but they can be pricey.
