Braised Short Ribs Recipe


Nutrition

Cal/Serving: 1,790
Daily Value: 90%
Servings: 6

Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat158g243%
Saturated61g306%
Trans0g0%
Carbs18g6%
Fiber2g6%
Sugars12g0%
Protein58g115%
Cholesterol287mg96%
Sodium461mg19%
Calcium88mg9%
Magnesium81mg20%
Potassium1382mg39%
Iron7mg39%
Zinc12mg83%
Vitamin A3554IU71%
Vitamin C6mg11%
Thiamin (B1)0mg22%
Riboflavin (B2)1mg34%
Niacin (B3)11mg56%
Vitamin B61mg67%
Folic Acid (B9)39µg10%
Vitamin B1210µg161%
Vitamin E5mg23%
Vitamin K11µg14%
Fatty acids, total monounsaturated77g0%
Fatty acids, total polyunsaturated8g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

Anne Dolce

This recipe was developed for a pressure cooker, but I've written it here in its conventional form, seeing as a pressure cooker is not a cooking appliance that many people have on hand. If you are one of the lucky ones to own a pressure cooker, follow the recipe exactly as you would but refer to your pressure cooker's manual for cooking time and temperature. 

2.833335
Ratings12

INGREDIENTS

  • 1/2 cup vegetable or canola oil
  • 5 pounds short ribs
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 5 cloves garlic, roughly chopped
  • 2 cups red wine
  • 3 cups beef broth
  • 2 stalks celery, cut into 1/2-inch pieces
  • 2 sticks carrots, cut into 1/2-inch pieces
  • 1/2 bunch thyme
  • 1/4 cup brown sugar

DIRECTIONS

Preheat the oven to 375. 

In a large Dutch oven, heat the canola oil to high heat. Brown the short ribs in batches so not to crowd the pan, about 4 minutes per side, and reserve on a plate when done. When all of the short ribs are done browning, add the olive oil to the pan and heat over medium-high. Cook the onion and garlic over medium heat until the onion is soft, about 5 minutes. Add the red wine, scraping up the brown bits from the pan as you go. Reduce the red wine by ¼, then add the beef broth, celery, carrots, thyme, and brown sugar. Return the short ribs and any collected juices to the post and bring to a boil. Once at a boil, remove from heat, cover, and cook in the oven to 3 hours until tender. 

Halfway through the cooking time, check the ribs and add more liquid if they become too dry. When the short ribs are tender and falling off the bone, remove from the pot and cover with aluminum foil to keep warm. Boiling the braising liquid until thickened and serve with the short ribs and vegetables. 

Recipe Details

Servings: 6

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


1 Comments

marcusshay's picture

This article was linked to in the pressure cooker article. Can you please add the pressure cooker directions, since it came out better that way than the oven prep? Thank you.

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human