Amazing Braised Beef Short Ribs

Ready in : 45 mins

Amazing Braised Beef Short Ribs requires approximately 45 minutes from start to finish. This recipe makes 6 servings with 726 calories, 60g of protein, and 42g of fat each. For $6.31 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. 7 people found this recipe to be flavorful and satisfying. This recipe from Foodista requires tomato paste, ground pepper, thyme, and ground pepper. Not a lot of people really liked this main course. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a solid spoonacular score of 73%.

Diets

GLUTEN FREE

DAIRY FREE

Ingredients

bacon

4 strips

olive oil

3 tablespoons

beef short ribs

5 pounds

sea salt

1 teaspoon

ground pepper

1 teaspoon

button mushrooms

1 pound

onions

2

carrot

1

of garlic

4 cloves

cabernet sauvignon wine

2 cups

beef stock

2 cups

tomato paste

2 tablespoons

beef base

2 tablespoons

thyme

1 tablespoon

bay leaves

2

ground pepper

1 teaspoon

Cooking in Steps

1
Preheat your oven to 300 degrees.

oven
2
Place a large heavy bottomed pot on the stove top (like a Le Creuset pot).

stove

pot
3
Over medium heat cook 4 strips of Bacon in the large heavy bottomed pot until crisp.

bacon

pot
4
Remove from the heat and allow to drain on paper towels. Later you will crumble the Bacon into the finished Sauce. Reserve the Bacon Fat in the pot.

bacon drippings

bacon

paper towels

pot
5
Dry off any moisture on your Beef Short Ribs using paper towel. The meat will brown better and caramelize instead of steam if it is dry. This browning will produce a lot of flavor in the finished dish.

beef short ribs

meat

paper towels
6
Cut the Short Ribs into 3-4 inch sections. Trim some of the excess outer fat, leaving some for flavor. Season the Short Ribs with Sea Salt and Black Pepper.

salt and pepper

beef short ribs
7
Over medium high add 3 T of Olive Oil to the Bacon Fat and brown all sides of the Short Ribs until they get a good dark brown sear. Give the Short Ribs room between each other so they do not steam and brown properly. You will have to do this in 2 to 3 batches to brown all the Short Ribs well. You will not be cooking through all the way, just browning at this stage. The Short Ribs will be raw in the middle.

beef short ribs

bacon drippings

olive oil
8
Place the first batch after browning in a bowl to catch any drippings.

bowl
9
After all the Short Ribs are browned well, remove them from the pot and set aside in the large bowl to collect any drippings as they sit. Next remove the used Bacon Fat and Olive Oil from the pot leaving any of the cooked on bits stuck to the bottom of the pot. Reduce the heat to medium and add 3 T of fresh Olive Oil and saute the sliced Mushrooms until browned and crisp. 7-10 minutes.

beef short ribs

bacon drippings

mushrooms

olive oil

bowl

pot
10
Then over medium heat add the diced Onions and Carrot and saute until soft, 5-7 minutes.

carrot

onion
11
Add the minced Garlic and cook for 1 minute more.

minced garlic
12
Deglaze the pot by adding 2 cups of Cabernet Sauvignon. As soon as you add the Wine increase the heat to high and stir rapidly, scraping the bottom of the pot releasing the cooked on brown bits stuck to the bottom. Bring to the boil then add 2 cups of Beef Stock and the Tomato Paste, Beef Base, Thyme, Bay Leaves, Sea Salt and Black Pepper. Allow to boil, stirring continuously for 3 minutes.

salt and pepper

cabernet sauvignon

tomato paste

bay leaves

beef stock

beef base

thyme

wine

pot
13
Add the Beef Short Ribs and any juices that collected in the bowl to the boiling pot.

beef short ribs

bowl

pot
14
Put them in snugly against each other and boil for 2 minutes.
15
Then place the lid on the pot and place in the center of the oven and cook for 3 hours at 300 degrees undisturbed. Don't peek and release the moist heat that will make these Short Ribs fall of the bone.

beef short ribs

oven

pot
16
After 3 hours remove from the oven and take off the lid. Prepare for a steam facial!

oven
17
Remove the Cooked Beef Short Ribs to a large bowl. Be gentle, it will be falling off the bone. Allow the Sauce to sit for 3 minutes so the fat rises to the top. Skim off the fat using a large spoon and discard it.

beef short ribs

bowl
18
Remove as much as you can.
19
Remove the Bay Leaves and stems from the Thyme if you used fresh Thyme.

fresh thyme

bay leaves

thyme
20
Remember, the pot is HOT, it just came from the oven!!! Use pot holders and place the pot of defatted Sauce over medium high heat and bring to a boil, stirring frequently, and reduce by a third. This will concentrate the Sauce into a rich incredible Sauce. Taste the Sauce and add Sea Salt and or Black Pepper is needed at this point. Crumble the Bacon and add to the Sauce stirring in well.

black pepper

sea salt

bacon

pot holder

oven

pot
21
Add the Beef Short Ribs back to the pot of reduced Sauce and remove from the heat. Coat the Short Ribs in the Sauce well.

beef short ribs

pot
22
Serve Immediately over Yukon Gold Mashed Potatoes or Polenta.

yukon gold potato

potato

polenta

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Amazing Braised Beef Short Ribs

Diets

GLUTEN FREE

DAIRY FREE

Ingredients

bacon

4 strips

olive oil

3 tablespoons

beef short ribs

5 pounds

sea salt

1 teaspoon

ground pepper

1 teaspoon

button mushrooms

1 pound

onions

2

carrot

1

of garlic

4 cloves

cabernet sauvignon wine

2 cups

beef stock

2 cups

tomato paste

2 tablespoons

beef base

2 tablespoons

thyme

1 tablespoon

bay leaves

2

ground pepper

1 teaspoon

Cooking in Steps

1 Preheat your oven to 300 degrees.

2 Place a large heavy bottomed pot on the stove top (like a Le Creuset pot).

3 Over medium heat cook 4 strips of Bacon in the large heavy bottomed pot until crisp.

bacon

4 Remove from the heat and allow to drain on paper towels. Later you will crumble the Bacon into the finished Sauce. Reserve the Bacon Fat in the pot.

bacon drippings

bacon

5 Dry off any moisture on your Beef Short Ribs using paper towel. The meat will brown better and caramelize instead of steam if it is dry. This browning will produce a lot of flavor in the finished dish.

beef short ribs

meat

6 Cut the Short Ribs into 3-4 inch sections. Trim some of the excess outer fat, leaving some for flavor. Season the Short Ribs with Sea Salt and Black Pepper.

salt and pepper

beef short ribs

beef short ribs

bacon drippings

olive oil

8 Place the first batch after browning in a bowl to catch any drippings.

beef short ribs

bacon drippings

mushrooms

olive oil

10 Then over medium heat add the diced Onions and Carrot and saute until soft, 5-7 minutes.

carrot

onion

11 Add the minced Garlic and cook for 1 minute more.

minced garlic

salt and pepper

cabernet sauvignon

tomato paste

bay leaves

beef stock

beef base

thyme

wine

13 Add the Beef Short Ribs and any juices that collected in the bowl to the boiling pot.

beef short ribs

14 Put them in snugly against each other and boil for 2 minutes.

15 Then place the lid on the pot and place in the center of the oven and cook for 3 hours at 300 degrees undisturbed. Don't peek and release the moist heat that will make these Short Ribs fall of the bone.

beef short ribs

16 After 3 hours remove from the oven and take off the lid. Prepare for a steam facial!

17 Remove the Cooked Beef Short Ribs to a large bowl. Be gentle, it will be falling off the bone. Allow the Sauce to sit for 3 minutes so the fat rises to the top. Skim off the fat using a large spoon and discard it.

beef short ribs

1
Preheat your oven to 300 degrees.

2
Place a large heavy bottomed pot on the stove top (like a Le Creuset pot).

3
Over medium heat cook 4 strips of Bacon in the large heavy bottomed pot until crisp.

4
Remove from the heat and allow to drain on paper towels. Later you will crumble the Bacon into the finished Sauce. Reserve the Bacon Fat in the pot.

5
Dry off any moisture on your Beef Short Ribs using paper towel. The meat will brown better and caramelize instead of steam if it is dry. This browning will produce a lot of flavor in the finished dish.

6
Cut the Short Ribs into 3-4 inch sections. Trim some of the excess outer fat, leaving some for flavor. Season the Short Ribs with Sea Salt and Black Pepper.

8
Place the first batch after browning in a bowl to catch any drippings.

10
Then over medium heat add the diced Onions and Carrot and saute until soft, 5-7 minutes.

11
Add the minced Garlic and cook for 1 minute more.

13
Add the Beef Short Ribs and any juices that collected in the bowl to the boiling pot.

14
Put them in snugly against each other and boil for 2 minutes.

15
Then place the lid on the pot and place in the center of the oven and cook for 3 hours at 300 degrees undisturbed. Don't peek and release the moist heat that will make these Short Ribs fall of the bone.

16
After 3 hours remove from the oven and take off the lid. Prepare for a steam facial!

17
Remove the Cooked Beef Short Ribs to a large bowl. Be gentle, it will be falling off the bone. Allow the Sauce to sit for 3 minutes so the fat rises to the top. Skim off the fat using a large spoon and discard it.

18
Remove as much as you can.

19
Remove the Bay Leaves and stems from the Thyme if you used fresh Thyme.

21
Add the Beef Short Ribs back to the pot of reduced Sauce and remove from the heat. Coat the Short Ribs in the Sauce well.

22
Serve Immediately over Yukon Gold Mashed Potatoes or Polenta.