Braised Short Ribs

Staff Writer
Braised Short Ribs
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
1753
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. 

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.

Nutritional Facts

Total Fat
158g
100%
Sugar
9g
N/A
Saturated Fat
61g
100%
Cholesterol
287mg
96%
Protein
58g
100%
Carbs
14g
5%
Vitamin A
176µg
20%
Vitamin B12
10µg
100%
Vitamin B6
1mg
67%
Vitamin C
6mg
10%
Vitamin E
4mg
18%
Vitamin K
21µg
27%
Calcium
80mg
8%
Fiber
1g
6%
Folate (food)
36µg
N/A
Folate equivalent (total)
36µg
9%
Iron
7mg
38%
Magnesium
77mg
19%
Monounsaturated
75g
N/A
Niacin (B3)
11mg
56%
Phosphorus
589mg
84%
Polyunsaturated
10g
N/A
Potassium
1323mg
38%
Riboflavin (B2)
0.6mg
35.6%
Sodium
453mg
19%
Sugars, added
6g
N/A
Thiamin (B1)
0.3mg
22.9%
Zinc
12mg
83%