Braised Spiced Short Ribs

Name: Braised Spiced Short Ribs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 bay leaves; 12 beef flanken-cut short rib pieces, excess fat trimmed, or 24 single short ribs (see Notes); 1 liters reduced-sodium beef stock; 2 Tbsps freshly ground black pepper; 2 smalls carrots, cut into 1/2-in. dice; 1 cinnamon stick; 237 milliliters dry sherry; 79 milliliters flour; 1 Tbsp finely chopped fresh thyme; 2 Tbsps kosher salt; 3 Tbsps olive oil; 473 milliliters red wine; 2 Tbsps soy sauce; 0 star anise pod; 2 Tbsps canned tomato paste; 2 larges yellow onions, finely chopped

This recipe serves 12. One portion of this dish contains roughly 4g of protein, 4g of fat, and a total of 133 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up kosher salt, beef flanken-cut short rib pieces, onions, and a few other things to make it today. It is a good option if you're following a dairy free diet.

Instructions

Preheat oven to 30

Equipment you will use

Oven

Season ribs with salt and pepper and dust lightly with flour.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Ribs

Heat oil in a 10- to 12-in. heavy-bottomed pot over medium-high heat. Knock excess flour off ribs and brown in oil on all sides, working in batches to give them enough room to brown.

Ingredients you will need

All Purpose Flour

Ribs

Cooking Oil

Equipment you will use

Pot

Transfer ribs to a roasting pan large enough to hold them in a single layer (about 12 in. by 17 in.).

Ingredients you will need

Ribs

Equipment you will use

Roasting Pan

Add onions and carrots to pot on stove and cook over medium heat, stirring often, until lightly browned, about 5 minutes.

Ingredients you will need

Carrot

Onion

Equipment you will use

Stove

Pot

Pour off excess fat if any, then stir in wine and sherry, scraping up browned bits from the bottom of the pan. Raise heat to high and boil liquid until reduced by three-quarters and slightly syrupy, 10 to 15 minutes.

Ingredients you will need

Sherry

Wine

Equipment you will use

Frying Pan

Add herbs, tomato paste, soy sauce, spices, and beef stock; bring to a boil.

Ingredients you will need

Tomato Paste

Beef Stock

Soy Sauce

Spices

Herbs

Pour liquid over ribs. Cover pan tightly with a double layer of foil and braise ribs in oven until meat is fork-tender and almost falling off the bone, 2 1/2 to 3 hours (2 to 2 1/2 hours if using ordinary short ribs).

Ingredients you will need

Beef Short Ribs

Bone

Meat

Ribs

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Let ribs cool in braising liquid, then refrigerate, covered, overnight.

Ingredients you will need

Ribs

The next day, remove solidified fat from top of ribs. Set pan on stovetop across two burners and heat over medium heat, uncovered, until gelatinized braising liquid has melted.

Ingredients you will need

Ribs

Equipment you will use

Stove

Frying Pan

Transfer ribs to a large bowl or pot and cover to keep moist. Strain liquid into a large bowl and throw away solids.

Ingredients you will need

Ribs

Equipment you will use

Bowl

Pot

Pour liquid back into pan and boil over medium-high heat, occasionally scraping up browned bits, until reduced to a thick but still pourable glaze, 20 to 30 minutes.

Ingredients you will need

Glaze

Equipment you will use

Frying Pan

About 20 minutes before serving, set ribs carefully on top of sauce (to keep bones from falling out), turn heat to low, and cook, spooning sauce gently over ribs, until ribs are well glazed and heated through. Arrange each rib on a spoonful of Horseradish Potato Pure in a wide shallow bowl and drizzle some sauce on top.

Ingredients you will need

Horseradish

Potato

Sauce

Ribs

Equipment you will use

Bowl

Serve with Braised Lacinato Kale and Glazed Pearl Onions and Baby Carrots if you like.

Ingredients you will need

Lacinato Kale

Baby Carrots

Pearl Onion

Equipment

Ingredients

Servings:

bay leaves 12

beef flanken-cut short rib pieces, excess fat trimmed, or 24 single short ribs (see Notes)1liters

reduced-sodium beef stock 2Tbsps

freshly ground black pepper 2smalls

carrots, cut into 1/2-in. dice 1

cinnamon stick 237milliliters

dry sherry 79milliliters

flour 1Tbsp

finely chopped fresh thyme 2Tbsps

kosher salt 3Tbsps

olive oil 473milliliters

red wine 2Tbsps

soy sauce 0

star anise pod 2Tbsps

canned tomato paste 2larges

yellow onions, finely chopped

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. You could try Maddalena Merlot. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 19 dollars per bottle.