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. 

6
Servings
1292
Calories Per Serving
Deliver Ingredients

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. 

Nutritional Facts

Total Fat
91g
100%
Sugar
1g
1%
Saturated Fat
41g
100%
Cholesterol
378mg
100%
Carbohydrate, by difference
11g
8%
Protein
97g
100%
Vitamin A, RAE
32µg
5%
Vitamin B-12
13µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
65mg
7%
Choline, total
335mg
79%
Fiber, total dietary
1g
4%
Fluoride, F
70µg
2%
Folate, total
39µg
10%
Iron, Fe
11mg
61%
Magnesium, Mg
88mg
28%
Niacin
13mg
93%
Pantothenic acid
3mg
60%
Phosphorus, P
671mg
96%
Riboflavin
1mg
91%
Selenium, Se
114µg
100%
Sodium, Na
714mg
48%
Water
364g
13%
Zinc, Zn
37mg
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.