Braised Beef Short Ribs

August 20, 2017

 

Braised beef short ribs are a time intensive meal, but always a WOW dinner. And these are one of my most requested recipes. 

BRAISED BEEF SHORT RIBS

6-8 servings

Adapted from Ina Garten's recipe

 

6 Short Ribs

Salt & Pepper

Extra Virgin Olive Oil

1 small Fennel bulb, sliced

1 Leek, washed and sliced

2 small Onions, diced

4 Celery Stalks, diced

3 Carrots, sliced on the bias

5 cloves Garlic, minced

2 tablespoons Tomato Paste

1 (750 ml) bottle of Red Wine (Côtes du Rhône) 

Rosemary 

Thyme

1 tablespoon Brown Sugar

6 cups Beef Stock (1440 ml) 

 

NOTES:

  • For a 7pm dinner, start at 3pm.

  • If serving with mashed potatoes, start those just before you pull the dutch oven from the oven to have the fat separate. 

 

Pre heat the oven to 400 F (Fan & 200 C) 

 

Line a baking sheet with foil and roast the ribs with extra virgin olive oil and salt and paper for ~15 minutes or until slightly browned. Remove the tray from the oven and place ribs to the side. And reduce the heat to 300 F (Fan & 145 C) 

 

While the ribs are roasting, heat extra virgin olive oil in the dutch oven on the stove. Add in the fennel, leek, onions, and carrots. Give it a good mix so that the vegetables are covered in the oil and cook on medium heat for about 20 minutes. 

 

Add in the minced garlic and cook for another 2 minutes - be sure not to let the garlic burn. 

 

Add in the tomato paste and red wine cook on the stove on medium high until the liquid reduced by half. 

 

Tie the rosemary and thyme into a bouquet garni and add it to the dutch oven. Add salt and pepper to taste. 

 

Add the ribs to the dutch oven. 

 

Add in the brown sugar and beef stock, and bring to a simmer. If the ribs are not covered by the beef stock, add more until just about covered. 

 

Cover, remove from stove, and place in the 300 F (140 C) oven. Cook for 2 to 2.5 hours or until the ribs are very tender. 

 

Remove from the oven, uncover, and let sit for ~ 10 minutes or until the fat rises to the top. Remove the bouquet garni and skim off the fat off the top. 

 

Cook the sauce and vegetables on the stove for about 20 minutes on medium-high heat. 

 

Reduce the heat to low, put the ribs back into the sauce and heat them through - approximately 10 minutes. 

 

Serve with mashed potatoes and a vegetable like broccoli or green beans. 

 

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