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Home » Blog » Food » Braised Beef Short Ribs Recipe

Braised Beef Short Ribs Recipe

February 28, 2014 //  by Deb Ponzek//  2 Comments

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Photo credit: Dinnertime Survival
Photo credit: Dinnertime Survival

These short ribs are great to cook on the Thursday before going away for the weekend. The short ribs last for days in the refrigerator (in fact, cooling in the sauce makes them really juicy and tender). Then when I come back from a weekend excursion on Sunday night, a fantastic dinner is already waiting for the family.

Braised Beef Short Ribs
Recipe Type: Entree
Author: Deb Poznek
Serves: 4
Ingredients
  • 2 tablespoons canola oil
  • 4 pounds bone-in beef short ribs
  • Salt and freshly ground black pepper
  • 4 ribs celery, cut into
  • 1-inch-long pieces
  • 2 carrots, cut into 1-inch-long pieces
  • 2 onions, cut into large dice
  • 6 whole garlic cloves
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 2 cups red wine
  • 2 cups beef stock, preferably homemade
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 2 sprigs fresh oregano
  • 1 sprig fresh rosemary
  • 1⁄4 cup chopped flat-leaf parsley
Instructions
  1. Preheat the oven to 350°F.
  2. Arrange the oven racks so that one is right in the center and there will be enough room for a Dutch oven.
  3. Heat the oil in a large Dutch oven or similar pot over high heat.
  4. Season the short ribs with salt and pepper and sear them, turning
  5. several times until browned on all sides.
  6. You will have to do this in batches; do not crowd the pot.
  7. Transfer the ribs to a plate when they are browned.
  8. Add the celery, carrots, onions, and garlic to the pot.
  9. Cook over medium-high heat, stirring often. Take care not to let the
  10. garlic burn.
  11. Add the flour and tomato paste .
  12. Cook for 1 to 2 minutes longer, stirring constantly.
  13. Add the wine and stock, scraping the bottom of the pot with a
  14. wooden spoon to scrape up any browned particles.
  15. Bring to a boil.
  16. Return the ribs to the pot. Add the thyme, bay leaves, oregano, and rosemary. Cover, and transfer to the center rack of the oven.
  17. Braise for about 2 1⁄2 hours or until meat is very tender and easily separates from the bone.
  18. Remove the meat and bones from the pot and arrange on a serving platter .
  19. Strain the sauce through a colander or large sieve into a large saucepan or bowl, pressing on the vegetables to extract as much liquid as possible.
  20. Bring to a boil over medium-high heat, skimming off any fat that accumulates on the surface.
  21. Reduce the heat to medium and cook for about 15 minutes or until the sauce is slightly thickened and its flavors intensify.
  22. Season to taste with salt and pepper.
  23. Pour the sauce over the ribs, garnish with chopped parsley, and serve.
3.2.1255

 

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Category: FoodTag: recipe

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Deb Ponzek

About Deb Ponzek

Debra Ponzek graduated from the Culinary Institute of America in 1984. After cooking in top New Jersey restaurants, she was hired as sous chef at the then fledgling Montrachet. Ten months later, Deb was promoted to Chef, a position she held for seven years and where she earned three consecutive three-star reviews from the New York Times. At the age of 28, she was selected one of the “Ten Best New American Chefs” by Food & Wine magazine. In 1990, Debra was named “Chef of the Year” by the Chefs of America Association, and a year later was the recipient of the coveted “Rising Chef of the Year” award by the James Beard Foundation. Debra left Montrachet in June 1994 to open Aux Délices, a gourmet prepared food shop, café and catering business in Greenwich, Connecticut. She and her husband have four retail shops located in Greenwich, Riverside, Westport and Darien, Connecticut . Debra has also written four cooks books; French Food American Accent, The Summer House Cookbook, The Family Kitchen, and The Dinnertime Survival Cookbook.

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