Braised Beef Short Ribs

Main Dishes

Feb 22

Braised Beef Short Ribs

These short ribs are so tender, you will be able to cut them with a spoon! Now, its not one of my normal quick and easy meals but it will definitely be a go-to for a romantic dinner. Its also a pricey meal, but its definitely cheaper than ordering it from a restaurant. When I made this dish my Husband asked “what is a short rib?” I explained to him that it is similar to a pot roast but has a bone and is much more flavorful. This recipe is for 2 lbs of short ribs which was 4 in total. Pre-heat your oven to 325 degrees. Season the short ribs with 2 tbsp of onion powder, 2 tbsp of garlic salt and 2 tbsp of paprika. Make sure the short ribs are fully coated in seasoning.

In a dutch oven pot, add 1 tbsp of olive oil and 1 tbsp of butter. Once the butter has melted and the oil is hot, add the short ribs. Cook the short ribs about 3-5 minutes on each side or until they are browned.

Once the short ribs have browned, remove from the pot and set aside. In the same pot, add 1/2 cup diced carrots, 1/1 cup diced carrots, 1/2 cup diced celery and 1/2 cup of diced onion and stir.

Cook until the veggies are soft. Once they are soft, add 2 tbsp of flour and stir. Add 1 tbsp of minced garlic, 1/3 cup of Worcestershire Sauce, 1/2 cup of cabernet red wine (your choice of brand), 4 cups of beef broth and 1 tbsp of tomato paste and stir well.

Season the sauce with salt and pepper (to taste) and add the short ribs back to the pot.

Add 2 sprigs of Rosemary to the pot and put the lid on.

Put in a 325 degree oven and cook for 2 1/2 hours or until the meat is fork tender.

Remove from the oven and discard any excess oil that has floated on top of the sauce.

Serve with mashed potatoes or polenta for a complete meal. Garnish with fresh parsley. Serve and ENJOY!

Braised Beef Short Ribs

Yield: 3-4

Author: Shauntra Maddison

Prep time: 20 MinCook time: 3 H & 15 MTotal time: 3 H & 35 M

Beef short ribs and veggies slowly cooked in a rich red wine sauce until fall-off-the-bone tender.

Ingredients

2 lbs beef short ribs
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup cabernet wine
1/3 cup Worcestershire sauce
1 tbsp tomato paste
2 tbsp flour
1 tbsp butter
1 tbsp olive oil
1 tbsp minced garlic
4 cups beef broth
2 tbsp garlic salt
2 tbsp onion powder
2 tbsp paprika
2 Rosemary sprigs
salt & pepper (to taste)

Instructions

Pre-heat oven to 325 degrees.
Fully season the short ribs with onion powder, garlic salt and paprika.
In a dutch oven, add butter and olive oil. Once the butter has melted and the oil is hot, add the short ribs. Cook 3-5 minutes on each side or until they are brown. Remove from the pot and set aside.
In the same pot, add diced carrots, diced onions and diced celery and stir well. Once the veggies start to get soft, add flour and stir.
Add minced garlic, Worcestershire sauce, cabernet wine, beef broth and tomato paste and stir well. Season with salt & pepper to taste.
Add the short ribs back to the pot.
Add the rosemary sprigs on top and cover the pot with a lid.
Add the pot to the oven and cook for 2 1/2 hours or until the short ribs are fork tender.
Remove from the oven. Skim and discard any excess oil that has floated on top of the sauce.
Serve with mashed potatoes or polenta for a complete meal. Garnish with fresh parsley. Serve and ENJOY!