How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Braised Beef Short Ribs?

You need 15 ingredients. The key ingredients include: 1 red wine 750 ml, 1/2 cup carrot chopped, 2/3 cup leek chopped, white and pale green, 1/2 cup chopped onion, and more.

Is Braised Beef Short Ribs suitable as meat & poultry?

Yes, Braised Beef Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Braised Beef Short Ribs?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Beef Short Ribs Recipe

Name: Braised Beef Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red wine 750 ml; 1/2 cup carrot chopped; 2/3 cup leek chopped, white and pale green; 1/2 cup chopped onion; 3 garlic cloves smashed; 10 parsley sprigs Italian; 2 thyme sprigs; 1 bay leaf; 8 pounds bone-in short ribs 1/2 ea; oil as needed; salt to taste; freshly ground black pepper to taste; flour for dusting; 2 cups veal stock to 3 cups see * Note; 2 cups chicken stock to 3 cups

1

Bring wine, carrot, leek, onion, garlic, parsley, thyme and bay leaf to boil in wide pot. Tilt pan away from burner and carefully ignite with match. Allow alcohol to burn off, then light again. If there are no flames, alcohol is completely cooked away. Cool marinade, then pour over short ribs, seal in plastic bag and marinate in refrigerator 8 to 24 hours. Remove meat from marinade and strain marinade into saucepan, reserving vegetables. Bring marinade to simmer and skim any impurities that rise to top. Remove from heat.

2

Heat 1/8 inch oil in large skillet over high heat. Season both sides of each piece of meat with salt and pepper and dust with flour, patting off excess. Place meat in hot oil and cook until well-browned on all sides (adjusting heat as necessary to keep from burning), 2 to 3 minutes on each side. Remove meat to heavy oven-proof pot or casserole big enough to hold all meat snugly in one layer.

3

Pour off excess oil from skillet, return to heat and cook reserved vegetables until they begin to caramelize, 3 to 4 minutes. Spread vegetables over meat in even layer and add marinade and 2 cups each of veal and chicken stock. Meat should be covered with liquid; if not, add more veal or chicken stock as necessary. Bring liquid to simmer on stove. Press a parchment paper lid snugly over meat. Bake in 275 degree oven until meat is very tender, 3 to 4 hours.

4

Remove meat from pot and strain liquid into tall narrow container. Discard vegetables. Once meat has cooled slightly, it can be covered and refrigerated for up to two days. Skim fat that rises to top of braising liquid and strain liquid several times through chinois or other fine mesh strainer, until chinois remains clean. Reserve 1/3 of braising liquid for reheating short ribs before serving, if making in advance. Transfer remaining braising liquid to saucepan and

5

If reheating short ribs, place in oven-proof casserole with reserved liquid to cover. Reheat at 300 degrees until hot through.

6

Serve this with mashed potatoes, fresh egg noodles or polenta.

Braised Beef Short Ribs

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