Braised Beef Short Ribs

Name: Braised Beef Short Ribs
Prep time: 12 h
Cook time: 12 h
Total time: 12 h
Yield: 6
Cuisine: Global
Ingredients: 12 beef short ribs, bone-in; 1 serving Salt and freshly ground pepper; 59 milliliters extra virgin olive oil; 1 yellow onion, peeled and chopped; 1 stalk celery, chopped; 1 carrot, peeled and chopped; 750 milliliters good dry red wine (we used a zinfandel); 1 liters veal stock (can substitute beef stock)

Braised Beef Short Ribs is a gluten free, dairy free, paleolithic, and primal hor d'oeuvre. One serving contains 231 calories, 6g of protein, and 9g of fat. This recipe serves 6. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have beef short ribs, celery, extra virgin olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 12 hours. Braised Beef Short Ribs, Braised Beef Short Ribs, and Braised Beef Short Ribs are very similar to this recipe.

Instructions

Brown the ribs: Preheat oven to 350°F. Season ribs to taste with the salt and pepper.

Ingredients you will need

Salt And Pepper

Ribs

Equipment you will use

Oven

Heat oil in a large, heavy bottomed ovenproof pan over high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add ribs and brown on all sides. Work in batches if you need to so that the ribs don't get crowded (this will help with browning).

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Ribs

Transfer ribs to a plate.

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Ribs

Pour off the excess fat (do not put down the drain or you will clog your sink!).

Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes.

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Carrot

Celery

Onion

Equipment you will use

Frying Pan

Remove the vegetables from the pan, set aside.

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Vegetable

Equipment you will use

Frying Pan

Add the wine to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes on high heat.

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Wine

Equipment you will use

Frying Pan

Braise ribs in oven: Return the ribs to the pan, add the veal stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours.

Ingredients you will need

Veal Stock

Water

Meat

Ribs

Equipment you will use

Aluminum Foil

Oven

Frying Pan

During the last 1/2 hour of cooking, add back in the vegetables.

Ingredients you will need

Vegetable

Chill overnight: Allow the ribs to cool in the liquid, then cover and refrigerate overnight.

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Ribs

Remove excess fat: The next day, remove the excess fat that has solidified at the top from the overnight chilling.

Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-quarters, about 1 hour. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning.

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Sauce

Ribs

Equipment you will use

Frying Pan

Serve over mashed potatoes, egg noodles, or rice.

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Egg Noodles

Potato

Rice

Equipment

Oven

Frying Pan

Aluminum Foil

Ingredients

Servings:

beef short ribs, bone-in 1serving

Salt and freshly ground pepper 59milliliters

extra virgin olive oil 1

yellow onion, peeled and chopped 1stalk

celery, chopped 1

carrot, peeled and chopped 750milliliters

good dry red wine (we used a zinfandel)1liters

veal stock (can substitute beef stock)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Nickel & Nickel Harris Vineyard Merlot. It has 4.2 out of 5 stars and a bottle costs about 40 dollars.