Braised Beef Short Ribs

0.00 / 50.00 / 50.00 / 50.00 / 50.00 / 5 

  • Print Print Page
  • Email Email a Friend
  • Rate Rate or Review
  • Picture Add Picture
  • shop Add to Shop List
  • Bookmark and Share
Added Oct 27th, 08 by
FoodConnect.com Test Kitchen


  • Categories: Meats
  • Servings: 6 change
  • Calories per serving: 1,667
  • Prep Time: 35 mins
  • Cook Time: 120 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 1,66783%
Fat 170g262%
Cholesterol 345mg115%
Sodium 228mg 10%
Carbohydrates 13g83%

More facts>>

FoodConnect Nutritionals

Ingredients

	Array
(
    [0] => Array
        (
            [9cd3b6ad-e48c-45b4-2172-ed54e8c3d95e] => Array
                (
                    [title] => beef, short ribs, raw, choice, 1/4" trim
                    [ingredientid] => 2709
                    [ingredientuuid] => 9cd3b6ad-e48c-45b4-2172-ed54e8c3d95e
                    [quantity] => 6.00
                    [measure] => pounds
                    [title_custom] => beef short ribs (about 12 pieces)
                    [componentid] => 0
                    [method] => 
                )

            [b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
                (
                    [title] => salt, table
                    [ingredientid] => 27370
                    [ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
                    [quantity] => 0.00
                    [measure] => each
                    [title_custom] => salt
                    [componentid] => 0
                    [method] => 
                )

            [7b888e25-4007-2654-1d38-1cfe0c845908] => Array
                (
                    [title] => pepper, black
                    [ingredientid] => 23878
                    [ingredientuuid] => 7b888e25-4007-2654-1d38-1cfe0c845908
                    [quantity] => 0.00
                    [measure] => each
                    [title_custom] => pepper
                    [componentid] => 0
                    [method] => 
                )

            [ab613628-8dc5-4bc4-29f9-28e48fed8bea] => Array
                (
                    [title] => oil, olive, extra virgin
                    [ingredientid] => 22450
                    [ingredientuuid] => ab613628-8dc5-4bc4-29f9-28e48fed8bea
                    [quantity] => 2.00
                    [measure] => tablespoons
                    [title_custom] => extra-virgin olive oil
                    [componentid] => 0
                    [method] => 
                )

            [455b7825-4563-2c14-f907-bc12fa0aa264] => Array
                (
                    [title] => wine, red, pinot noir, 5 fl oz svg
                    [ingredientid] => 34941
                    [ingredientuuid] => 455b7825-4563-2c14-f907-bc12fa0aa264
                    [quantity] => 1.00
                    [measure] => bottle
                    [title_custom] => dry red wine
                    [componentid] => 0
                    [method] => such as pinot noir
                )

            [c083cd8d-b454-5444-51ab-b976696a55f0] => Array
                (
                    [title] => onion, red, fresh, sml, whole
                    [ingredientid] => 22717
                    [ingredientuuid] => c083cd8d-b454-5444-51ab-b976696a55f0
                    [quantity] => 1.00
                    [measure] => pound
                    [title_custom] => small onions
                    [componentid] => 0
                    [method] => peeled
                )

            [55b77c11-a913-ff44-0df2-f4e0bb05dc79] => Array
                (
                    [title] => rosemary, fresh
                    [ingredientid] => 26608
                    [ingredientuuid] => 55b77c11-a913-ff44-0df2-f4e0bb05dc79
                    [quantity] => 1.50
                    [measure] => tablespoons
                    [title_custom] => fresh rosemary
                    [componentid] => 0
                    [method] => coarsely chopped
                )

            [15446f45-b023-a694-e5f8-243c9fdc7d4a] => Array
                (
                    [title] => spice, mustard seed, ground
                    [ingredientid] => 31411
                    [ingredientuuid] => 15446f45-b023-a694-e5f8-243c9fdc7d4a
                    [quantity] => 2.00
                    [measure] => tablespoons
                    [title_custom] => grainy mustard
                    [componentid] => 0
                    [method] => 
                )

            [cc4164d5-9159-e8d4-b16b-f57159d00e28] => Array
                (
                    [title] => tomatoes, red, cherry, fresh, year round avg
                    [ingredientid] => 33381
                    [ingredientuuid] => cc4164d5-9159-e8d4-b16b-f57159d00e28
                    [quantity] => 1.00
                    [measure] => pint
                    [title_custom] => grape tomatoes
                    [componentid] => 0
                    [method] => 
                )

        )

)

  • 6 pounds beef short ribs (about 12 pieces)
  • salt
  • pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 bottle dry red wine such as pinot noir
  • 1 pound small onions peeled
  • 1 1/2 tablespoons fresh rosemary coarsely chopped
  • 2 tablespoons grainy mustard
  • 1 pint grape tomatoes

Recipe Method

1. Preheat the oven to 325 degrees. Season the short ribs with salt and pepper. In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Working in 2 batches, add the short ribs and brown on all sides, about 10 minutes total. Transfer to a bowl. Increase the heat to high, add the wine and bring to a boil. Lower the heat and boil gently until reduced by half, about 10 minutes. Return the ribs with any juices to the Dutch oven. Cover and bake for 1 hour and 15 minutes.

2. Meanwhile, in a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onions, rosemary, and salt and pepper to taste; cook, stirring occasionally, until the onions begin to brown, about 5 minutes. Add the onions to the short ribs, cover and bake for 30 minutes longer.

3. Transfer the ribs and onions to a bowl. Let the cooking liquid stand for a few minutes to allow the fat to separate; discard the fat. Bring the liquid to a boil, whisk in the mustard and season to taste with salt and pepper. Add the tomatoes and return the short ribs and onions to the pot. Cover, lower the heat to medium and simmer until the tomatoes are tender, about 10 minutes.

Tried this recipe? Tell everyone what you think...

No reviews yet, be the first to add one.

Submit your own review...

Reviews

Rate Write a Review

sort by

All Reviews >>
Connect

Securely log in through Facebook to FoodConnect using your Facebook username and password.

Remember me Forgot your password?

Not registered? Membership benefits include:

Register