Braised Short Ribs

Braised Short Ribs
Staff Writer

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. 

Ingredients

  • 1/2  Cup  vegetable or canola oil
  • 5  Pounds  short ribs
  • 1  Tablespoon  olive oil
  • large onion, chopped
  • cloves garlic, roughly chopped
  • 2  Cups  red wine
  • 3  Cups  beef broth
  • stalks celery, cut into 1/2-inch pieces
  • 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. 

Nutritional Facts

Total Fat
63g
90%
Sugar
20g
22%
Saturated Fat
18g
75%
Cholesterol
389mg
100%
Carbohydrate, by difference
31g
24%
Protein
127g
100%
Vitamin A, RAE
9µg
1%
Vitamin B-12
16µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
128mg
13%
Choline, total
475mg
100%
Fiber, total dietary
1g
4%
Folate, total
79µg
20%
Iron, Fe
15mg
83%
Magnesium, Mg
140mg
44%
Manganese, Mn
1mg
56%
Niacin
17mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
1002mg
100%
Riboflavin
1mg
91%
Selenium, Se
155µg
100%
Sodium, Na
24464mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
226g
8%
Zinc, Zn
45mg
100%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.