Braised Short Ribs

Name: Braised Short Ribs
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 532 milliliters beef broth, divided; 2 kilograms beef short ribs, trimmed and cut in half; 1 carrot, chopped; 1 rib celery rib, chopped; 532 milliliters dry red wine, divided; 118 milliliters all-purpose flour; 2 garlic cloves, chopped; 1 teaspoon ground allspice; 1 teaspoons ground ginger; 3 Tbsps olive oil; 1 onion, chopped; 6 servings Garnish: chopped fresh parsley; 1 teaspoon pepper; 6 servings Roasted red potatoes; 1 teaspoon salt; 2 Tbsps tomato paste

You can never have too many main course recipes, so give Braised Short Ribs a try. One portion of this dish contains about 35g of protein, 87g of fat, and a total of 1056 calories. This recipe serves 6. If you have roasted potatoes, garnish: parsley, celery, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 3 hours and 35 minutes.

Instructions

Combine 1/4 cup wine, 1/4 cup broth, garlic, allspice, and ginger in a shallow dish; add ribs, turning to coat. Cover and chill ribs for 4 to 6 hours, turning occasionally.

Ingredients you will need

Allspice

Garlic

Ginger

Broth

Ribs

Wine

Remove ribs from marinade, reserving marinade.

Ingredients you will need

Marinade

Ribs

Sprinkle ribs with salt and pepper; dredge in flour.

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Salt And Pepper

All Purpose Flour

Ribs

Cook ribs, in batches, in hot oil in a Dutch oven over medium-high heat 15 minutes or until browned.

Ingredients you will need

Ribs

Cooking Oil

Equipment you will use

Dutch Oven

Remove ribs, and set aside.

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Ribs

Reduce heat to medium; add carrot, onion, and celery, and saut 7 minutes or until browned.

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Carrot

Celery

Onion

Add tomato paste; cook, stirring constantly, 3 minutes.

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Tomato Paste

Return ribs to pan. Stir in reserved marinade and remaining 2 cups wine and 2 cups broth; bring mixture to a boil, and tightly cover.

Ingredients you will need

Marinade

Broth

Ribs

Wine

Equipment you will use

Frying Pan

Bake at 300 for 3 hours.

Equipment you will use

Oven

Remove ribs.

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Ribs

Skim fat from sauce and discard; simmer sauce for 12 to 15 minutes or until reduced by half.

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Sauce

Serve with ribs over roasted potatoes.

Ingredients you will need

Roast Potato

Ribs

Garnish, if desired.

Equipment

Dutch Oven

Frying Pan

Oven

Ingredients

Servings:

532milliliters

beef broth, divided 2kilograms

beef short ribs, trimmed and cut in half 1

carrot, chopped 1rib

celery rib, chopped 532milliliters

dry red wine, divided 118milliliters

all-purpose flour 2

garlic cloves, chopped 1teaspoon

ground allspice 1teaspoons

ground ginger 3Tbsps

olive oil 1

onion, chopped 6servings

Garnish: chopped fresh parsley 1teaspoon

pepper 6servings

Roasted red potatoes 1teaspoon

salt 2Tbsps

tomato paste

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Beef Short Ribs. 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. You could try GEN5 Merlot. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.