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CLASSIC BRAISED BEEF SHORT RIBS

Classic Braised Beef Short Ribs image

Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor.

Provided by Rachel Farnsworth

Time 2h40m

Number Of Ingredients 10

Ingredients

8 bone-in short ribs ((about 4 pounds) )
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra virgin olive oil
1/2 cup diced white onion ((or 1 teaspoon onion powder))
2 to 3 cloves minced garlic ((or 1 teaspoon garlic powder))
1 cup beef broth
1 cup red wine ((optional))
1/4 cup worcestershire sauce
1 sprig fresh rosemary

Steps:

Preheat oven to 350 degrees Fahrenheit. Season all sides of the short ribs with salt and pepper.
Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side, to render fat. Remove from pot and set aside.
Add in onion and saute 3 to 5 minutes, until softened. Add in garlic and saute 1 minute more.
Pour in beef broth, red wine (if using) and Worcestershire sauce. Bring to a simmer. Return short ribs to pan. Place a rosemary sprig on top.
Cover with lid and transfer to preheated oven for about 2.5 hours, until meat is tender.

Nutrition Facts : Calories 682 kcal, Carbohydrate 3 g, Protein 63 g, Fat 44 g, SaturatedFat 15 g, Cholesterol 195 mg, Sodium 813 mg, Sugar 1 g, ServingSize 1 serving

SHERRY BRAISED BEEF SHORT RIBS

Sherry Braised Beef Short Ribs image

Beef short ribs are pretty much foolproof, and as long as two things happen, you are in for some very fine eats. First, the beef must be really well browned - I'm talking deep, dark, crusty, and caramelized. The other key step is easier. To paraphrase an expression, 'stick a fork in them, they're done.' Just braise them until they're fork-tender. After browning properly, the only way to mess these up is to undercook them, so don't.

Provided by Chef John

Categories Main Dish Recipes Rib Recipes

Time 2h55m

Yield 8

Number Of Ingredients 10

Ingredients

4 slices bacon, cut into 1/2-inch pieces
3 ½ pounds beef short ribs
salt and ground black pepper to taste
6 sprigs fresh thyme, leaves stripped
1 bay leaf
1 onion, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup dry sherry
1 quart beef broth

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer crisped bacon with a slotted spoon to a Dutch oven. Retain bacon drippings in the skillet.
Generously season short ribs with salt and pepper.
Heat bacon drippings in the same skillet over high heat. Cook short ribs in hot bacon fat until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to the Dutch oven, reserving drippings in the skillet. Add thyme and bay leaf to the ribs mixture.
Reduce heat under the same skillet to medium. Cook and stir onion in the skillet until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
Whisk flour into onion mixture and stir until the mixture becomes paste-like and light golden brown, 1 to 3 minutes.
Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into Dutch oven; add beef broth and salt to taste. Bring ribs mixture to a simmer and cover the Dutch oven with a lid.
Transfer Dutch oven to the preheated oven and cook until short ribs are fork tender, about 2 hours. Remove ribs to a serving dish, reserving sauce in the pot.
Set Dutch oven high heat and boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.

Nutrition Facts : Calories 490.2 calories, Carbohydrate 9.3 g, Cholesterol 86.5 mg, Fat 38.6 g, Fiber 0.6 g, Protein 22.4 g, SaturatedFat 16.2 g, Sodium 738.7 mg, Sugar 1.4 g