Beef Short Ribs Recipe

Braised Beef Short Ribs in Red Wine Sauce RecipeTin Eats

WEBFeb 6, 2019 · Sprinkle beef all over with salt and pepper. Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown …

Rating: 5/5(245)
1. Preheat oven to 160°C/325°F.
2. Sprinkle beef all over with salt and pepper.
3. Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove.
4. Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.

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Short Ribs {CRAZY Tender!} Chelsea's Messy Apron

WEBNov 23, 2018 · Stir. Return and submerge the short ribs in the pot. Put a lid on the pot/Dutch oven and transfer to the oven (325 degrees F.) …

Rating: 4.9/5(41)
1. Dab the short ribs with a paper towel and sprinkle each side with salt and pepper.
2. Warm 2 tablespoons of the olive oil in a large Dutch oven (or oven-safe heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, place 3-4 short ribs (at a time) in the pot. Brown the pieces on all sides, about 45 seconds per side. (To get a good sear, don't crowd the meat; you can sear the meat in batches.) Use the additional 2 tablespoons of oil if needed. Once the short ribs are nicely seared with a good crust, remove them from the pot and place them in your slow cooker. (Use a 5-quart or larger slow cooker.) Add carrots, celery, beef broth, 2 tablespoons of Tuscan seasoning blend, Worcestershire sauce, and bay leaf on top.
3. Drain off all but 2 tablespoons of the oil in the pot. Add in the onions and cook until the onions are translucent, 4 to 5 minutes over medium-high heat. Add the garlic and cook for about 30 seconds. Pour in the wine (or additional beef stock or juice). Deglaze the pan by scraping up the browned bits at the bottom of the pan with a wooden spoon or spatula as it bubbles. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half (you should have 1 cup liquid without the onions). Stir in the tomato paste. Pour the reduced liquid and onions into the slow cooker. Cook, covered, on low 5-8 hours or until meat is tender. (Or 4-5 hours on high, but low heat is recommended.)
4. Remove ribs and vegetables to a serving dish, cover with foil to rest and keep warm. Transfer cooking juices to a small saucepan and skim the fat (see post for more direction on this). Discard bay leaf and bring crockpot juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into the cooking juices. Return to a boil; cook and stir 3-5 minutes or until thickened. If desired, sprinkle with additional salt and pepper. Serve gravy with ribs and vegetables. If desired, add some fresh herbs on top.

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Red Wine Braised Short Ribs Once Upon a Chef

WEBFeb 12, 2024 · Instructions. Adjust an oven rack to the lower-middle position and preheat the oven to 325°F. Season the short ribs all over …

1. Adjust an oven rack to the lower-middle position and preheat the oven to 325°F. Season the short ribs all over with salt and pepper. Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs and cook, without moving, until well browned on one side only, 3 to 5 minutes. Transfer the beef to a large plate. Repeat with the remaining tablespoon of oil and short ribs. (Note: Browning the beef adds flavor. It might seem odd to brown on one side only but I find that it saves time and does the job just as well.)
2. Pour off all but one tablespoon of fat, return the pot to the stove, and reduce the heat to medium-low. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons of water to the pan.) Add the garlic and cook, stirring occasionally, 2 minutes more. Add the tomato paste and cook, stirring constantly, for 1 minute. Add the flour and cook, stirring constantly, until fully absorbed by the onion-tomato mixture, about 1 minute.
3. Add the wine, broth, sugar, bay leaf and thyme sprigs; increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits. Add the short ribs and any accumulated juices to the pot and return to a boil. Cover the pot with a lid, transfer to the oven, and cook for 2 hours.
4. Carefully remove the pot from the oven. Stir in the carrots. Cover and return the pot to the oven and cook 45 to 60 minutes more, or until the carrots and meat are tender. Remove the bay leaf and thyme sprigs. Skim any grease off the surface of the sauce, if necessary. Taste the sauce and adjust seasoning, if necessary. Spoon the short ribs and sauce into bowls over egg noodles, mashed potatoes, or creamy polenta.

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