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. 

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. 

Nutrition

Calories per serving:

1229 kcal

Daily value:

61%

Servings:

6
  • Carbohydrate, by difference 25 g
  • Protein 118 g
  • Total lipid (fat) 67 g
  • Vitamin A, IU 54 IU
  • Vitamin A, RAE 9 µg
  • Vitamin B-12 16 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 23 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 8 µg
  • Alanine 7 g
  • Alcohol, ethyl 7 g
  • Arginine 8 g
  • Ash 5 g
  • Aspartic acid 11 g
  • Betaine 58 mg
  • Calcium, Ca 80 mg
  • Carotene, beta 19 µg
  • Cholesterol 417 mg
  • Choline, total 378 mg
  • Cryptoxanthin, beta 3 µg
  • Cystine 1 g
  • Fatty acids, total monounsaturated 42 g
  • Fatty acids, total polyunsaturated 4 g
  • Fatty acids, total saturated 20 g
  • Fatty acids, total trans 4 g
  • Fatty acids, total trans-monoenoic 4 g
  • Fiber, total dietary 1 g
  • Folate, DFE 33 µg
  • Folate, food 33 µg
  • Folate, total 45 µg
  • Glutamic acid 19 g
  • Glycine 5 g
  • Histidine 4 g
  • Hydroxyproline 1 g
  • Iron, Fe 13 mg
  • Isoleucine 5 g
  • Leucine 9 g
  • Lutein + zeaxanthin 22 µg
  • Lycopene 263 µg
  • Lysine 10 g
  • Magnesium, Mg 103 mg
  • Methionine 3 g
  • Niacin 15 mg
  • Pantothenic acid 3 mg
  • Phenylalanine 4 g
  • Phosphorus, P 820 mg
  • Potassium, K 1212 mg
  • Proanthocyanidin dimers 7 mg
  • Proline 5 g
  • Retinol 8 µg
  • Riboflavin 1 mg
  • Selenium, Se 135 µg
  • Serine 4 g
  • Sodium, Na 778 mg
  • Starch 3 g
  • Sucrose 4 g
  • Sugars, total 5 g
  • Thiamin 1 mg
  • Threonine 5 g
  • Tryptophan 1 g
  • Tyrosine 4 g
  • Valine 5 g
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 351 g
  • Zinc, Zn 47 mg
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