BRAISED SHORT RIBS

Braised Short Ribs

Braised Short Ribs

Short ribs braised to tender loving perfection!

Yield: 5-6 servings

PREP IT!             

  • 4 pounds Short ribs, bone in beef                                                      

  • 3 tablespoons Taste Tutor Seasoning 101                                                       

  • 6 tablespoons Vegetable oil, used to sear short ribs                                             

  • 1 small Red onions, medium, cut into large chunks

  • 1 small Yellow onions, medium, cut into large chunks                                                   

  • 2 stalks Celery, cut into large chunks                                                         

  • 1 head or 16 cloves Garlic, cloves cut in half                                                                 

  • 3 tablespoons Flour, all-purpose                                                             

  • 4 tablespoons Tomato paste                                     

  • ½ cup Red wine, dry                                                   

  • ½ teaspoon Marjoram or oregano, dried                             

  • 6 sprigs Thyme, fresh                                                     

  • 12 large Basil leaves, fresh                                                        

  • ½ teaspoon Paprika                                                              

  • 2 large Bay leaves                                                        

  • 4 cup Chicken stock or broth                                                          

  • 2 teaspoons Beef bouillon

  • 1 teaspoon Chicken bouillon

MAKE IT!

  1. Preheat oven to 350°F.

  2. Season short ribs liberally with Taste Tutor Seasoning 101.

  3. Heat oil in a large heavy bottom pan over medium-high heat.

  4. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch.

  5. Transfer short ribs into casserole dish or roasting pan. Or if heavy bottom pot is oven safe, use that.

  6. Add onions, celery, and garlic to pan and cook over medium-high heat, stirring often, until onions are browned and the little brown bits on the bottom of the pan are released, about 5 minutes.

  7. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.

  8. Stir in wine. Bring to a boil; lower heat to medium and simmer until wine is reduced by half.

  9. Add all herbs and paprika to pan.

  10. Stir in stock and bouillon. Bring to a boil, cover, and simmer for 2 minutes.

  11. Transfer liquid and vegetables to the vessel with short ribs in it or if your pot is oven safe, transfer meat back into pot.

  12. Cover pan or pot extremely with aluminum foil so that little to no air can get in or out of the pan.

  13. Cook in oven until short ribs are tender, 2½ - 3 hours.

  14. Transfer short ribs to a platter.

  15. Strain sauce from pot into a measuring cup.

  16. Spoon fat from surface of sauce and discard or use to cook potatoes or something.

  17. Transfer stained sauce back into pot. Allow sauce to boil until the sauce is reduced by ¼ and begins to thicken. Serve sauce over short ribs.

Tip: Follow the same process in your instant pot for faster results. You can do half beef, half short ribs for a more cost-effective option.

Reheat leftovers: in a sauté pan or cover with a damp paper towel and microwave.

Sear on all sides

Classic ComfortAdunni Ogunlanohrecipe, beef, braised, short ribs, french, onion, garlicComment