Cinnamon Braised Short Ribs With Seasonal Vegetable

Name: Cinnamon Braised Short Ribs With Seasonal Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 teaspoons olive oil; 8 ounces turkey bacon-sliced into one inch pieces; 4 beef short ribs (~6-8 oz each); 1 medium onion (~5 oz)-small dice; 4 carrots (~4 oz)-small dice; 1 rutabaga (~4 oz)-small dice; 4 garlic cloves-minced; 1/2 cup Grand Marnier; 1/2 cup red wine (Cotes du Rhone); 3 ounces parmesan cheese rind-whole; 3 cups beef or veal stock; 1 cup water; oregano to taste; salt to taste; pepper to taste; 1 cinnamon stick; 2 cups Brussels sprouts-trimmed and cut in half; 1 cup cauliflower-heads broken up into bite size pieces

Servings: persons

1.5 teaspoons olive oil
8 ounces turkey bacon-sliced into one inch pieces
4 beef short ribs (~6-8 oz each)
1 medium onion (~5 oz)-small dice
4 carrots (~4 oz)-small dice
1 rutabaga (~4 oz)-small dice
4 garlic cloves-minced
1/2 cup Grand Marnier
1/2 cup red wine (Cotes du Rhone)
3 ounces parmesan cheese rind-whole
3 cups beef or veal stock
1 cup water
oregano to taste
salt to taste
pepper to taste
1 cinnamon stick
2 cups Brussels sprouts-trimmed and cut in half
1 cup cauliflower-heads broken up into bite size pieces

1
Heat olive oil in a braising pot and add bacon; cook until it's just beginning to get crispy. Remove and reserve.
2
Season the short ribs very well with salt, pepper, and oregano. Add short ribs to the pan (which should still have the bacon fat in it) and brown on all sides. Remove and reserve.
3
Add onions, carrots, and rutabaga to the pan, season and slightly brown (~5-8 minutes). Add the garlic and cinnamon stick and cook for one more minute.
4
Once everything is nice and golden, add Grand Marnier and red wine. Reduce by 1/3.
5
Put the short ribs back into the pot and add cheese rind, stock, and water. Bring to a boil. Reduce to a simmer and cook for approximately 1-1.5 hours (or until the beef is nice and tender and is falling off the bone).
6
About 5-7 minutes before you finish braising, add the bacon, Brussels sprouts, and cauliflower to the pot. Cook just until the vegetables are tender. Remove the cheese rind and garnish with parsley. Serve with the cooking liquid (which will have reduced to a nice sauce).

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1.5 teaspoons olive oil, 8 ounces turkey bacon-sliced into one inch pieces, 4 beef short ribs (~6-8 oz each), 1 medium onion (~5 oz)-small dice, and more.

Yes, Cinnamon Braised Short Ribs With Seasonal Vegetables 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.

That's it — enjoy your meal!

Cinnamon Braised Short Ribs With Seasonal Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions