Slow-Braised Beef Short Ribs Recipe


Nutrition

Cal/Serving: 1,125
Daily Value: 56%
Servings: 10

Low-Carb
Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat100g154%
Saturated43g216%
Carbs11g4%
Fiber2g7%
Sugars4g0%
Protein43g85%
Cholesterol210mg70%
Sodium637mg27%
Calcium60mg6%
Magnesium58mg15%
Potassium937mg27%
Iron6mg31%
Zinc9mg60%
Phosphorus427mg61%
Vitamin A2733IU55%
Vitamin C58mg96%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg24%
Niacin (B3)9mg45%
Vitamin B61mg51%
Folic Acid (B9)37µg9%
Vitamin B127µg116%
Vitamin E0mg2%
Vitamin K4µg6%
Fatty acids, total monounsaturated45g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Short Ribs
Courtesy of Machine is Organic

These fork-tender short ribs from Chef Brian McBride of Washington D.C.'s Blue Duck Tavern are a beautiful centerpiece for a non-traditional Thanksgiving dinner. Any leftovers will make fantastic sandwiches the next day. 

4.117645
Ratings34

INGREDIENTS

  • 6 pounds beef short ribs, on the bone
  • 1 small onion, medium dice
  • 2 carrots, medium dice
  • 1 red pepper, medium dice
  • 1 yellow pepper, medium dice
  • 6 cloves garlic, peeled
  • 3 plum tomatoes, halved
  • 1 teaspoon ginger, peeled and sliced
  • 8 fresh thyme sprigs
  • 1 fresh bay leaf
  • 1 pinch chile flakes
  • 1 tablespoon cumin
  • 4 cups chicken stock
  • ¼ cup balsamic vinegar
  • Salt and pepper

DIRECTIONS

Preheat the oven to 425 degrees.

Place the short ribs in a clean roasting pan that has room enough for all of the ingredients. Cover the ribs with all of the vegetables, spices and herbs. Pour the chicken stock and balsamic vinegar over them. Cover the pan tightly with foil and cook in a 425 degree oven for 30 minutes, then reduce the heat to 325 degrees and braise slowly for three hours. 

Remove the pan from the oven and allow to cool slightly. Then remove the ribs and vegetables from the braising liquids and set aside in a large serving bowl and keep warm. Pour the remaining liquid into a pot [Editor’s Note: Skim off the fat before boiling] and boil until reduced by half. Taste and season as needed. 

Serve the ribs and vegetables with the reduced braising liquid.

Recipe Details

 

Serves 6

Prep time: 1 hour & 30 minutes

Cook time: 3 hours & 30 minutes

Servings: 10

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