Braised Short Ribs Recipe

Name: Braised Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bottle kosher for Passover Cabernet Sauvignon; 2 tablespoons kosher for Passover vegetable oil; 6 short ribs, trimmed; Salt; 1 teaspoon black peppercorns, crushed; Matzoh meal, for dredging; 10 cloves garlic, peeled; 8 large shallots, peeled, trimmed, rinsed, split, and dried; 2 medium carrots, peeled, trimmed, and cut into 1-inch lengths; 2 stalks celery, peeled, trimmed, and cut into 1-inch lengths; 1 medium leek, white and light green parts only, coarsely chopped; 6 sprigs Italian parsley; 2 sprigs thyme; 2 bay leaves; 2 tablespoons tomato paste; 2 quarts unsalted beef stock or chicken stock; Freshly ground white pepper

Servings: persons

1 bottle kosher for Passover Cabernet Sauvignon
2 tablespoons kosher for Passover vegetable oil
6 short ribs, trimmed
Salt
1 teaspoon black peppercorns, crushed
Matzoh meal, for dredging
10 cloves garlic, peeled
8 large shallots, peeled, trimmed, rinsed, split, and dried
2 medium carrots, peeled, trimmed, and cut into 1-inch lengths
2 stalks celery, peeled, trimmed, and cut into 1-inch lengths
1 medium leek, white and light green parts only, coarsely chopped
6 sprigs Italian parsley
2 sprigs thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts unsalted beef stock or chicken stock
Freshly ground white pepper

1
Pour the wine into a large saucepan set over medium heat.
2
When the wine is heated, carefully set it aflame.
3
Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2.
4
Remove from the heat.
5
Center a rack in the oven and preheat the oven to 350 degrees F.
6
Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat.
7
Season the ribs all over with salt and the crushed pepper.
8
Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.
9
Transfer the browned ribs to a plate.
10
Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs.
11
Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.
12
Add the reduced wine, browned ribs, and stock to the pot.
13
Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork.
14
Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.
15
Carefully transfer the meat to a heated serving platter with a lip and keep warm.
16
Boil the pan liquid until it thickens and reduces to approximately 1 quart.
17
Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.
18
Presentation: Pour the sauce over the meat.
19
Serve with vegetables of your choice.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 bottle kosher for Passover Cabernet Sauvignon, 2 tablespoons kosher for Passover vegetable oil, 6 short ribs, trimmed, Salt, and more.

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

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

Braised Short Ribs

How did you like this recipe?

Frequently Asked Questions